Decadent Vegan Gluten-Free Pumpkin Spice Cheesecake
Indulge in the rich and creamy delight of this Decadent Vegan Gluten-Free Pumpkin Spice Cheesecake, perfect for your holiday feasts or anytime you crave a guilt-free dessert! Made from wholesome ingredients, this cheesecake features a nutty crust and a luscious filling infused with warm spices and the natural sweetness of pumpkin. Serve it chilled, accompanied by a warm cranberry sauce for a festive touch! This delightful dessert can be prepared a day ahead, making it a convenient choice for gatherings. Enjoy a slice of this dairy-free and sugar-free treat that tastes as amazing as it looks!
8
Servings
N/A
Calories
17
Ingredients
Ingredients
Superfine sorghum flour
1 cup (none)
Arrowroot powder
1/2 cup (none)
Pecans, finely ground
1/2 cup (none)
Cinnamon
1-2 teaspoons (to taste)
Sea salt
1/4 teaspoon (none)
Coconut oil, at room temperature
4 tablespoons (none)
Water
5 tablespoons (none)
Maple syrup
1 tablespoon (none)
Millet
1/2 cup (rinsed and cooked)
Water for cooking millet
2 cups (none)
Cooked mashed sugar pumpkin
1 cup (none)
Raw cashews
1/2 cup (soaked for 2 hours)
Maple syrup or agave nectar
1/2 cup (none)
Fresh lemon juice
1 tablespoon (none)
Cinnamon
1 teaspoon (ground)
Ground ginger
1/2 teaspoon (none)
Ground nutmeg
1/4 teaspoon (none)
Instructions
1
Begin by rinsing the millet under cold water, then combine it with 2 cups of water in a small pot. Bring to a boil, reduce heat to low, cover, and simmer for about 45 minutes or until cooked. Once done, set aside to cool.
2
Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper, tracing the bottom to get the correct size before cutting it out.
3
In a medium mixing bowl, whisk together sorghum flour, arrowroot powder, finely ground pecans, 1-2 teaspoons of cinnamon, and sea salt until well combined. Add the room temperature coconut oil and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4
Stir in the water and maple syrup, mixing with a fork until the dough comes together. Form the dough into a ball and press it evenly into the bottom of the prepared springform pan.
5
Bake the crust in the preheated oven for approximately 15 minutes or until lightly golden. Remove from the oven and allow it to cool completely.
6
While the crust is cooling, prepare the filling. In a high-powered blender, combine the cooked pumpkin, soaked cashews, maple syrup (or agave), lemon juice, and spices. Blend until the mixture is smooth and creamy. Add the cooled millet and blend again, making sure the filling is well-combined and smooth.
7
Pour the filling into the cooled crust, spreading it evenly on top. Allow the cheesecake to sit at room temperature for about an hour before covering it and refrigerating until fully set, which will take at least 3 hours or overnight.
8
Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Serve chilled, and consider adding a drizzle of warm cranberry sauce over each slice before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is this recipe?
This recipe is for a Decadent Vegan Gluten-Free Pumpkin Spice Cheesecake featuring a nutty crust and a creamy filling.
Is this cheesecake vegan?
Yes, this recipe is entirely plant-based and dairy-free.
Is this recipe gluten-free?
Yes, it uses superfine sorghum flour and arrowroot powder, making it 100% gluten-free.
Is this dessert sugar-free?
This recipe is considered sugar-free in the context of refined sugar, as it uses maple syrup or agave nectar as natural sweeteners.
What kind of crust does this cheesecake have?
It features a crust made from sorghum flour, arrowroot powder, and finely ground pecans.
How do I prepare the millet for the filling?
Rinse the millet, combine with 2 cups of water, bring to a boil, then simmer for 45 minutes until cooked.
How long does it take to cook the millet?
The millet takes approximately 45 minutes to simmer until it is fully cooked.
What temperature should I preheat my oven to?
Preheat your oven to 350°F (175°C) to bake the crust.
What size pan is needed for this recipe?
You should use a 9-inch springform pan for this cheesecake.
Should I line the pan with anything?
Yes, line the bottom of the springform pan with parchment paper for easy removal.
How long does the crust need to bake?
The crust should be baked for approximately 15 minutes or until it is lightly golden.
How long should the cashews be soaked?
Raw cashews should be soaked for 2 hours before being used in the filling.
What kind of pumpkin should I use?
The recipe calls for 1 cup of cooked mashed sugar pumpkin.
Can I use agave instead of maple syrup?
Yes, you can use either maple syrup or agave nectar for the filling.
What spices are used in the filling?
The filling is spiced with cinnamon, ground ginger, and ground nutmeg.
How do I make the filling smooth?
Combine the ingredients in a high-powered blender and blend until the mixture is completely creamy.
Why is millet used in the filling?
Cooked millet is blended into the filling to provide structure and a creamy consistency without dairy.
Does the filling need to be baked?
No, the filling is not baked; it sets in the refrigerator after being poured into the baked crust.
How long does the cheesecake need to sit at room temperature?
Allow the cheesecake to sit at room temperature for about one hour before refrigerating.
How long does the cheesecake need to set in the fridge?
It needs to refrigerate for at least 3 hours, though overnight is recommended for the best results.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
Can I make this cheesecake in advance?
Yes, it can be prepared a day ahead, which makes it very convenient for holiday gatherings.
What is a recommended serving suggestion?
Serve the cheesecake chilled, optionally drizzled with a warm cranberry sauce.
Is there any dairy in the ingredients?
No, this is a dairy-free recipe using coconut oil and cashews as fat sources.
What type of flour is used in the crust?
The crust uses superfine sorghum flour.
What role does arrowroot powder play in the crust?
Arrowroot powder acts as a starch and binder to help give the gluten-free crust its texture.
What should I do if the crust isn't golden after 15 minutes?
Bake it for a few more minutes until it reaches a light golden color.
Is this recipe suitable for Thanksgiving?
Yes, its pumpkin spice flavor profile makes it an excellent dessert for Thanksgiving.
Do I need to wait for the crust to cool before adding the filling?
Yes, the baked crust should be allowed to cool completely before you pour in the filling.
How should the cheesecake be stored?
The cheesecake should be kept covered and stored in the refrigerator.