Pumpkin Pie Cheesecake with SunButter Frosting

Pumpkin Pie Cheesecake with a gluten-free oat crust, dairy-free coconut cashew cream cheese filling, and a SunButter frosting.

These past few weeks have been different settling into a routine with M home from work due to the government shut down. 

Flora and I have loved having him home more, despite the circumstances at hand. 

This means I have a built in taste tester, and, of course, Flora thinks she has a 24/7 playmate. 

When friends ask how M is spending the time off, I respond, “Oh, doing a lot of training (read: PLAY) with Flora…”

“What do you need?” M asks Flora with her piercing blue gaze, and she immediately runs to grab her most beloved toy, Frisbee. 

Frisbee, a yellow silicone disc that has survived over a year of tugging, throwing, dirt, and dog slobber, is an adored member of the fam. 

Round and round main level they run, Frisbee flying and narrowly missing lights, furniture, and, my face until I scold that someone (read: ME) is going to get hurt. 

It’s times like this that I wonder exactly what I was thinking putting an Australian Shepherd in a two level condominium. 

But aside from the play sessions with our energizer bunny Aussie, I decided that it was a great time to make a cheesecake. 

Cheesecake is M’s favorite dessert, and I realized that I don’t have a pumpkin pie version on the blog yet. 

This Pumpkin Pie Cheesecake is made with a gluten-free oat crust, dairy-free coconut cashew cream cheese filling, and a SunButter frosting.

It’s a beautiful tribute to Fall in a fun dessert that’s worth sharing!

What You Need to Make Almond-Oat Crust

The Almond-Oat Crust mimics a buttery graham cracker crust without the graham cracker. 

Instead, we use a mix of oats, almond, and coconut oil with a hint of sweetness. 

Here’s what you need to make Almond-Oat Crust:

• Gluten Free Organic Old Fashioned Rolled Oats
• raw almonds
• Himalayan sea salt
• coconut sugar
• coconut oil

That’s it!

What You Need to Make Pumpkin Cheesecake Filling

This filling is super creamy, super rich, and super delicious thanks to a mix of cashews, coconut, and, of course, pumpkin!

Here’s what you need to make the Pumpkin Cheesecake Filling:

• raw cashews
• coconut cream
• vegan cream cheese
• pumpkin purée
• arrowroot or cornstarch
• pure maple syrup
• unrefined coconut sugar
• lemon juice
• pumpkin pie spice

That’s it!

What You Need to Make SunButter Frosting

While the SunButter Frosting is optional for this recipe, it adds another layer of decadence to this dessert. 

Once you realize how easy it is to make, you’ll want to put it on everything!

Here’s what you need to make the SunButter Frosting:

• Organic SunButter
• pure maple syrup

That’s it!

How to Make the Crust

Add the raw cashews to a mixing bowl and cover with boiling hot water.

Let them soak for 1 hour, uncovered, then drain and rinse. 

In the meantime, preheat the oven to 350°F and line a bread pan with parchment paper.

Add the oats, almonds, sea salt, and coconut sugar to a high speed blender and process them on high until you have a fine meal. 

Add in the melted coconut oil and pulse it on low until a loose dough is formed, scraping down sides as needed.

The mixture should stick together when pressed with two fingers. 

Transfer the mixture to a parchment-lined bread pan and spread evenly to distribute.

Be sure to push up on the sides to form the crust edges.

Transfer the bread pan to the oven for 20 minutes or until the edges are golden brown. Remove from the oven to cool slightly, then reduce oven heat to 325°F.

How to Make the Pumpkin Pie Filling

Rinse out the blender, then add in the cashews, coconut cream, vegan cream cheese, pumpkin puree, arrowroot starch, pure maple syrup, coconut sugar, lemon juice, and pumpkin pie spice.

Blend on high until the mixture is very creamy and smooth, scraping down sides as needed.

Taste and adjust flavor as needed, adding more lemon juice for acidity or maple syrup for sweetness.

Pour the filling over the pre-baked crust and spread into an even layer.

Tap the cake pan on the counter several times to remove any air bubbles.

Bake for 50 minutes to 1 hour, until the edges look very slightly dry and only the center has a little jiggle.

This is normal! 

When the cheesecake is done, let it rest on the counter until it’s completely cool. 

How to Make the SunButter Frosting

While the cheesecake is baking, prepare the SunButter frosting.

Add all the ingredients in a large mixing bowl and stir until you have a thick spread. 

Taste the spread and add more maple syrup as needed for sweetness.

If the frosting is too runny, you can add a sprinkle of almond flour to thicken it up. 

Once the cheesecake is completely cooled, spread the SunButter frosting on top in an even layer.

Cover the cheesecake and refrigerate it overnight or for at least 4-6 hours.

Brand Notes

The pairing of sunflower seed butter and pumpkin is delicious for Fall. 

The “nutty” flavor of this salt and sugar-free Organic SunButter is delicious mixed with maple syrup to create a 2-ingredient frosting. 

It’s also packed with plant-based protein and healthy fats for a superior dessert topping. 

I recommend using a freshly opened jar for this recipe; that way it’s super creamy without any clumps. 

Try mixing up the recipe by using Chocolate SunButter instead for a chocolate frosting!

How to Serve Pumpkin Pie Cheesecake

Enjoy this Pumpkin Pie Cheesecake as an elevated baked fall dessert.

To serve, lift the cheesecake out of the pan with parchment paper and cut into bars.

Top with optional vegan whip and enjoy!

It’s perfect for cheesecake lovers of all kinds.

Because it’s vegan, gluten-free, and refined-sugar-free, this recipe has something to offer everyone at your table. 

The beautiful orange color also lends this cheesecake to fall occasions.

It’s perfect to make and share for entertaining, Thanksgiving, or holiday dessert. 

The cheesecake will keep in the fridge for up to one week, although it tastes best in the first few days. 

Enjoy!

More Vegan Cheesecake

• Raspberry Swirl Chocolate Cheesecake Bars

• Raspberry Cashew Cheesecake Bliss Balls

• Pink Peanut Butter Cheesecake Cups

• Vegan Chocolate Cheesecake

• Vegan Raspberry Cheesecake

• Vegan Blueberry Cheesecake

I Want to Hear From You

If you make this Pumpkin Pie Cheesecake recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by SunButter, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!