Rich, spiced pumpkin meets gooey pecan pie in this Easy Pumpkin Pecan Cheesecake—a layered dessert with a nourishing twist!
I first made this cheesecake last fall after a long day at work. Between all the Zoom meetings and tight deadlines, I found myself seriously in need of a treat one Friday evening. I was in the mood for something sweet and cozy, but I didn’t want to derail my nutrition goals for the week. Enter this easy pumpkin pecan cheesecake!
This dish is creamy, rich in flavor, and surprisingly straightforward to prepare. Over a coconut flour crust, layers of velvety pumpkin cheesecake are infused with maple syrup, pumpkin spice, and cinnamon. The topping for this cheesecake is a sticky and sweet layer of pecans and maple syrup. These flavorful combinations make each bite feel like a tiny piece of autumn.
If you’re looking for a dessert that makes you feel warm and cozy, then this recipe might just be the one for you. Whether you’re hosting an after-school potluck or simply winding down after a long day, this pumpkin pecan cheesecake is always sure to add a touch of home.
Is This Easy Pumpkin Pecan Cheesecake Healthy?
When you think of pumpkin pecan cheesecake, healthy might not be the first word that comes to mind. While this dish is best enjoyed in moderation, it does contain a number of nutrient-rich ingredients not found in traditional cheesecake recipes. The pumpkin purée is an excellent source of fiber and beta-carotene. In place of refined sugars, this recipe uses maple syrup and coconut sugar for natural sweetness. This recipe also calls for flax meal, which is rich in fiber and omega-3s. And the pecans in this recipe are rich in antioxidants as well as minerals like manganese. This cheesecake is also made with coconut flour, so it is a suitable choice for gluten-free diets. Finally, this easy pumpkin pecan cheesecake contains no animal products, so it is also a good option for our vegan diners.
The Rich and Surprising History of Cheesecake
Modern cheesecake is a popular dessert all around the world. But did you know that the history of this delectable dessert actually stretches back thousands of years? In ancient Greece, early versions of cheesecake were made with honey, flour, and soft cheese. They were even enjoyed by the original Olympic athletes as an energy-boosting snack. Roman conquerors went on to spread these early cheesecake recipes throughout Europe. Cheesecake was very popular across England and Europe by the Middle Ages. But it wasn’t until the invention of cream cheese by a New York dairy worker in 1872 that American cheesecake as we know it burst on the scene. These newer cheesecakes were popularized in the early 1900s, and they continue to be one of the most popular types of cheesecake. This easy pumpkin pecan cheesecake captures the creamy flavor of American cheesecake with a plant-based twist.
How Do I Store Leftovers?
To store your leftover cheesecake, place the remaining slices in an airtight container and store in the fridge for up to 5-6 days. You can also freeze your leftover cheesecake for up to 2 months. If you choose to freeze your leftovers, I recommend using parchment paper between your slices to avoid them freezing together.
Serving Suggestions
If you plan to enjoy this cheesecake on its own as a special treat, I definitely recommend pairing it with an equally tasty beverage. You could serve this cheesecake with a Chai Latte or even a Chocolate Martini. If you’re serving this cheesecake with a festive dinner, you could consider dishes like this Thanksgiving Salad or this Slow-Cooker Turmeric Vegetable Quinoa. I also recommend serving this fall-inspired dessert after a steaming bowl of Turkey Pumpkin Chili or Instant-Pot Butternut Squash Soup.
Ingredients
For The Cheesecake Filling:
- 3 tablespoons flax meal
- 7 1/2 tablespoons warm water
- 1 3/4 cup roasted cashews soaked in water overnight
- 1 cup canned pumpkin purée
- 6 tablespoons coconut sugar
- 3 tablespoons unsweetened vanilla almond milk
- 2 tablespoons maple syrup
- 1 1/2 tablespoons coconut oil melted
- 1 3/4 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- Pinch of salt
For The Pecan Layer:
- 1 cup pecans
- 2 tablespoons flax meal
- 5 tablespoons warm water
- 1/2 cup coconut sugar
- 3 tablespoons maple syrup
- 1 1/2 tablespoons coconut oil melted
- 1/4 teaspoon sea salt
For The Crust:
- 1/3 cup coconut oil softened to room temperature
- 3 tablespoons maple syrup
- 3/4 cup coconut flour sifted
- Pinch of sea salt
Instructions
- Preheat your oven to 375°F. Place the pecans on a small baking sheet and cook until brown and nutty smelling, about 5-10 minutes. Once cooked, set aside and reduce the oven temperature to 350°F.
- In a small bowl, whisk together the 3 tablespoons of flax meal with 7 1/2 tablespoons warm water from the cheesecake filling. In a separate small bowl, whisk together the flax meal and water from the pecan layer. Put both bowls in the refrigerator to gel.
- Drain the cashews and add them, along with all the remaining filling ingredients (except the flax egg) into a high-powered blender and blend, scraping down the sides as necessary, until smooth and well combined. Set aside.
- Stir together the coconut sugar, maple syrup, coconut oil, and salt from the pecan layer in a small pot set over medium heat. Stir it occasionally so that the coconut sugar melts.
- Bring the pot to a boil and cook, stirring constantly, for 1 minute. Transfer to a hot pad to cool for 5 minutes.
- While the coconut sugar is melting and you're waiting for it to boil, it's time to make the crust.
- Beat together the coconut oil and maple syrup using an electric hand mixer. Stir in the coconut flour and salt until a wet dough forms.
- Press the dough evenly into the bottom of a 9-inch spring-form pan and bake until lightly golden brown, about 7-8 minutes. Your crust will probably rise during baking. Just use a small spoon (or your fingers) to firmly press it back down, making sure not to crack it.
- When there are about 2 minutes left for the crust to bake, stir the flax mixture (with the 3 tablespoons of flax meal) right into the blender. You want the cheesecake ready to pour over the crust as soon as it's out of the oven, or it won't adhere to the crust properly.
- Once the crust is out, and you’ve pressed down any risen areas, pour the cheesecake layer immediately over top and spread out evenly.
- By this point, your pecan layer should have chilled for 5 minutes. Stir in the remaining flax egg for the pecan layer.
- Roughly chop the toasted pecans and stir them into the mixture as well.
- Gently spread this over top of the cheesecake layer.
- Bake the cheesecake until the middle rises and the edges appear bubbly and set, about 40-45 minutes.
- Let cool completely on the counter and then cover and refrigerate for at least 8 hours.
- Slice and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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