Recipe details
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Dairy-Free Pumpkin Pie Cheesecake
1h 20min
12 servings
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This Nut & Dairy-Free Pumpkin Pie Cheesecake combines the best of both desserts without common allergens. A crispy cookie crust holds a silky, spiced pumpkin filling made creamy with dairy-free cream cheese. The familiar warm spices of traditional pumpkin pie blend perfectly with the tangy cheesecake base, creating a dessert that's both nostalgic and innovative. Perfect for holiday gatherings where guests may have dietary restrictions, this allergen-friendly treat ensures everyone can enjoy a delicious slice of seasonal indulgence.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
16 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
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Ingredients
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Steps
Read instructions and get ready to cook
Preheat the Oven
Preheat oven to 350°F (175°C).
Prepare the Springform Pan
Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Crust
In a food processor, pulse dairy-free graham crackers until they form fine crumbs.
Add Sweetener to Crust
Add brown sugar to the graham cracker crumbs and pulse to combine.
Add Oil to Crust
Melt coconut oil and add to the food processor. Pulse until the mixture resembles wet sand and holds together when pressed.
Press Crust into Pan
Transfer the crust mixture to the prepared springform pan and press firmly into the bottom and about 1 inch up the sides.
Bake the Crust
Bake the crust for 10 minutes until lightly golden. Remove from oven and let cool while preparing the filling.
Reduce Oven Temperature
Reduce oven temperature to 325°F (165°C).
Prepare the Filling
In a large bowl, beat dairy-free cream cheese until smooth and creamy.
Add Sugar and Cornstarch
Add sugar and cornstarch to the cream cheese and beat until well combined.
Add Pumpkin and Spices
Add pumpkin puree, pumpkin pie spice, vanilla extract, lemon juice, and salt to the cream cheese mixture. Beat until smooth and well incorporated.
Add Coconut Cream
Fold in coconut cream until fully incorporated.
Pour Filling into Crust
Pour the filling into the cooled crust and smooth the top with a spatula.
Bake the Cheesecake
Bake for 45-50 minutes until the edges are set but the center still has a slight jiggle.
Cool in Oven
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Cool to Room Temperature
Remove from oven and let cool completely at room temperature.
Chill
Once completely cooled, cover and refrigerate for at least 4 hours, preferably overnight.
Prepare to Serve
Run a knife around the edge of the cheesecake to loosen from the pan before removing the springform ring.
Garnish
Top with dairy-free coconut whipped cream just before serving.
Serve
Slice and serve chilled.
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