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Easy Paleo Pecan Pie Pumpkin Vegan Cheesecake

A gluten free, easy paleo pecan pie filling sits on top of a creamy, pumpkin vegan cheesecake in this show stopping dessert for the holidays! 

IMPORTANT! Please read ALL steps and notes before making this recipe, as I have the creations of all the layers timed out to make sure the cheesecake works perfectly. Note that total time does not include chilling overnight.

Course Dessert
Cuisine American
Keyword gluten free cheesecake, gluten free desserts, holiday desserts, paleo, pecan pie, pumpkin cheesecake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 Pieces

Ingredients

For the cheesecake

  • 3 Tbsp Flax meal
  • 7 1/2 Tbsp Warm water
  • 1 3/4 Cup Roasted cashews soaked in water overnight (250g)**
  • 1 Cup Canned pumpkin puree
  • 6 Tbsp Coconut sugar
  • 3 Tbsp Unsweetened vanilla almond milk
  • 2 Tbsp Maple syrup
  • 1 1/2 Tbsp Coconut oil melted
  • 1 3/4 tsp Pumpkin pie spice
  • 1/2 tsp Cinnamon
  • Pinch of salt

For the pecan layer:

  • 2 Tbsp Flax meal
  • 5 Tbsp Warm water
  • 1 Cup Pecans
  • 1/2 Cup Coconut sugar
  • 3 Tbsp Maple syrup
  • 1 1/2 Tbsp Coconut oil melted
  • 1/4 tsp Sea salt

For the crust:

  • 1/3 Cup Coconut oil at room temperature (the consistency of softened butter)
  • 3 Tbsp Maple syrup
  • 3/4 Cup Coconut flour sifted (66g) *READ NOTES
  • Pinch of sea salt

Instructions

  1. Preheat your oven to 375 degrees. Place the pecans (from the pecan filling) onto a small baking sheet and cook until brown and nutty smelling, about 5-10 minutes. Watch them closely as they burn quickly. Once cooked, set aside and reduce the oven temperature to 350.
  2. In a small bowl whisk together the 3 Tbsp of flax meal with 7 1/2 Tbsp warm water. In a separate, small bowl, whisk together the flax meal and water from the pecan layer. Put both bowls in the refrigerator to gel.
  3. Drain the cashews and add them, along with all the remaining 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.
  4. 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.
  5. Bring the pot to a boil and cook, stirring constantly, for 1 minute. Transfer to a hot pad to cool for 5 minutes.
  6. However, while the coconut sugar is melting and you're waiting for it to boil, it's time to make the crust.
  7. 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.
  8. 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 firms press it back down, making sure not to crack it.
  9. When there are about 2 minutes left for the crust to bake, stir the flax seed mixture (with the 3 Tbsp flax meal!) right into the blender (you can use a bowl if you wish, but it's more dishes.) You want the cheesecake ready to pour over the crust AS soon as it's out of the oven, or I've found it doesn't adhere to the crust properly.
  10. Once the crust is out, and you've pressed down any risen areas, pour the cheesecake layer immediately over top and spread out evenly.
  11. Buy this point, your pecan layer should have chilled for 5 minutes. Stir in the remaining flax egg.
  12. Roughly chop the toasted pecans and stir them into the mixture as well.
  13. Gently spread this over top of the cheesecake layer.
  14. Bake the cheesecake until the middle rises and the edges appear bubbly and set, about 40-45 minutes.
  15. Let cool COMPLETELY on the counter, and then cover and refrigerate for at least 8 hours to overnight.
  16. Slice and DEVOUR! ***

Recipe Notes

* I have found found different brands are different measurements at 66g, so please weigh your flour to get consistent results.
** I buy my cashews pre-roasted. Do not skip roasting as it ads a lot of flavor. If yours aren't roasted, bake them in a 375 degree oven for 5-10 minutes until golden. Do this BEFORE soaking.
***It can be a little difficult to get the first piece of cheesecake out. Just make sure your getting your knife under the crust, not between the crust and cheesecake. An offset spatula really does the trick for serving here!