Easy pumpkin cheesecake. Cinnamon shortcrust cake base and autumnal cheesecake filling with pumpkin. Serve the cake with pecans and a homemade sweet date caramel sauce that goes perfectly with this autumn cheesecake. This delicious pumpkin cheesecake is a very special classic. The recipe is super easy and vegan.
When I bake for friends and family, I like to bake classics that everyone knows and loves. Cinnamon rolls, marble cake or a simple chocolate cake. Of course, everything is 100% vegan. I also like to cook and bake seasonally. And what’s more seasonal than pumpkin in autumn?
So I thought about which classic I can bake with pumpkin. As a kid, I loved eating cheesecake. When my mom asked me which cake I would like for my birthday, it was always cheesecake. My favorite variant was cheesecake with tangerines … delicious!
This year I learned that the pumpkin is a real all-rounder. It feels like there’s nothing that you can’t cook and bake with pumpkin and / or pumpkin spice. From savory recipes like pumpkin soup or pumpkin curry to sweet recipes like pumpkin pancakes, pumpkin cakes, pumpkin brownies or pumpkin porridge . Even delicious autumn drinks like a pumpkin spice latte can be made with pumpkin. So why not have a pumpkin cheesecake too?
The cake basically consists of two parts:
Cinnamon shortcrust cake base. In fall and winter, I love adding some ground orange peel and cinnamon to a recipe. This gives the dishes a delicious, autumnal aroma.
Pumpkin curd filling. A vegan cheesecake filling with pumpkin puree and suitable spices such as grated orange peel and pumpkin spice.
The preparation is very easy. Process all the ingredients for the base and the filling into a dough, bake it while enjoying the scent from the oven and then enjoy the delicious pumpkin cheesecake!
I decided to serve the cake with pecans and sweet date caramel as well. The date caramel consists of only 5 ingredients + a pinch of salt and goes so well with the cinnamon base and the pumpkin filling.
And now: enjoy baking and bon appetite <3.
Looking for more sweet pumpkin recipes? Try one of these…
- Simple Pumpkin Cake with Cinnamon Frosting
- Fluffy Pumpkin Brownies
- Creamy Pumpkin Oatmeal
- Chocolate Chip Pumpkin Pancakes
If you make this Pumpkin Cheesecake, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Pumpkin Cheesecake with Date Caramel
- 20cm baking form
- 200 g flour
- 80 g sugar
- 6 g baking powder
- 1/4 tsp salt
- 1/2 tsp orange peel
- 1 tsp cinnamon
- 1 tsp vanilla extract optional
- 80 g vegan butter cold
- 2 tbsp vegan milk
Pumpkin Cheesecake Filling
- 100 g vegan butter
- 40 g vanilla pudding powder *
- 1 tbsp starch
- 75 g sugar
- 100 ml soy cuisine
- 350 g vegan curd
- 1/2 lemon pressed out
- 150 g pumpkin puree*
- 1 tsp orange peel
- 2 tsp Pumpkin Spice *
- 100 g (soft) dates pitted
- 100 ml almond milk
- 1 pinch of salt
- 1 tsp vanilla extract optional
- 1 tbsp almond butter optional
- Preheat oven to 170 degrees top and bottom heat. Lightly grease the baking pan and line the base with parchment paper.
- In a bowl, quickly knead all the ingredients for the shortcrust pastry base to form a dough * and press evenly into the baking pan. Form a high edge. Place the baking pan in the refrigerator while preparing the filling.
- Briefly heat the vegetable margarine in a saucepan or in the microwave and then let it cool slightly. Mix the custard powder, sugar and soy cuisine in a small bowl until smooth. Put vegetable margarine, vegan quark, lemon juice, pumpkin puree, spices and the mixed pudding powder in a large bowl and mix until creamy with a hand mixer.
- Take the cake tin out of the refrigerator. Pour the cream on the bottom and smooth it out. Bake in the oven for about 70 minutes *.
- Switch off the oven and let the cake stand for another 15 minutes with the oven door slightly open. Then take it out and let it cool down completely. Place in the refrigerator for a few hours or overnight to set.
- To serve, remove the cake from the mold, decorate with pecans and cut into pieces. Enjoy caramel with vegan cream and date to taste.
- For the date caramel, puree all ingredients in a blender until creamy.
- Instead of 40g vanilla pudding powder and 1 tablespoon of starch, you can alternatively use just cornstarch (37 g + 1 tablespoon) and 1-2 teaspoons of vanilla extract.
- You have two options for making pumpkin puree:
In the pot: Dice the Hokkaido pumpkin, place in a saucepan and cover with water. Bring the water to the boil and simmer until the pumpkin is soft. Then pour off the water and purée finely with the help of a hand blender or in a blender.
In the oven: preheat the oven to 200 degrees. Cut the Hokkaido pumpkin into small pieces, place on a baking sheet lined with baking paper and bake in the oven for about 20-30 minutes until the pumpkin is soft. Then finely puree with the help of a hand blender or in a blender.
- You can either use a Pumpkin Spice mix or, alternatively, make your own mix. For this you take 1/2 teaspoon each of cinnamon, ginger powder, nutmeg and ground cloves.
- Alternatively, wrap the dough in foil and refrigerate for 30 minutes. This makes it easier to process.
- If the cake gets dark, simply cover it with aluminum foil and continue baking.