Baked Pumpkin Cheesecake
There’s something deeply comforting about a pumpkin dessert, that gentle sweetness, the warming spices, the velvety texture. This Pumpkin Cheesecake takes all of that autumnal magic and elevates it with ingredients that truly nourish.
Think of it as a celebration of flavour and function: creamy cashews rich in mood-supporting magnesium, pumpkin packed with beta-carotene for glowing skin and strong immunity, oats and almonds delivering fibre and steady energy, and a touch of maple to keep everything naturally sweet and mineral-rich.
What makes this cheesecake special is how every ingredient has a purpose beyond taste: the healthy fats help stabilise blood sugar, the spices support digestion, and the plant-based creaminess means it’s lighter on the gut but still indulgent enough to feel like a proper treat. Whether you’re sharing it at a gathering or savouring a quiet slice with tea, this dessert loves you back, nourishing, seasonal, and irresistibly delicious.
INGREDIENTS - Serves 8
For the Biscuit
¾ cup almonds
¾ cup GF oats
¼ cup melted coconut oil
2 tbsp coconut sugar
1 tsp sea salt
Filling
1 cup of cashews, soaked in water for 1 hr
1 cup pureed pumpkin
1 pot of vegan cream cheese, 225g (I use Bute Island’s Sheese)
1 cup coconut cream
100ml maple syrup
2 tbsp corn flour
2 tsp pumpkin spice mix
1 tsp vanilla essence
Pinch of sea salt
STEP BY STEP
Set the oven to 175°C and then line a 9-inch cake tin with baking parchment
Make the biscuit base first by adding all the dry ingredients to the blender. Blitz the almonds, oats, coconut sugar and sea salt until fine.
Add the melted coconut oil and mix.
Pour the mixture into the tin and press firmly, pressing slightly up the side of the tin.
Bake for 15mins, then turn the heat up to 190 °C and cook for a further 8 mins.
Remove from oven and allow to cool slightly
Make the filling: in a high-speed blender like a Vitamix, add the soaked cashews, pureed pumpkin, cream cheese, coconut cream, cornflour, maple syrup, pumpkin spice mix, vanilla essence, and sea salt, and blitz until smooth.
Pour onto the base and bake in the oven for 1 hour until golden and only slightly wobbly in the middle.
Allow to cool, then refrigerate until completely cold.
