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Pumpkin Cheesecake with Maple Walnut Sauce

Updated: Jun 8

Prep Time: 10 Minutes | Bake Time: 25 Minutes | Cool Time: 4 Hours | Total Time: 4 Hours and 35 Minutes


5 tbsp vegan butter

2 cups vegan granola ground

1 cup vegan sour cream

1 cup vegan cream cheese

¾ cup pumpkin purée

⅓ cup organic brown sugar

2 tbsp coconut flour

2 tsp vanilla extract

2 tsp pumpkin spice

pinch sea salt


1. Slowly melt vegan butter in a saucepan.

2. Place the ground granola in a mixing bowl and pour melted butter on top. Mix.

3. Press granola mixture into a pie pan and evenly distribute around the pie pan.

4. Combine all the rest of the ingredients (except Maple Walnut Sauce) in a mixing

bowl and blend with a hand mixer until smooth and creamy.

5. Pour into prepared piecrust.

6. Bake for 25 minutes at 325°F.

7. Let cool for 2 hours, then place in fridge and cool another 2 hours.

8. Serve with Maple Walnut Sauce

Maple Walnut Sauce

1 cup organic brown sugar

1/2 cup oat milk

2 tbsp maple syrup

1 tbsp vegan butter

1/2 vanilla extract

1/2 walnuts toasted


1. In saucepan, place brown sugar, 1/4 oat milk and maple syrup. Whisk together well over medium heat and bring to a boil.

2. Turn heat from medium to low and let simmer for 12 minutes while whisking.

3. Remove from heat and add the 1/4 oat milk, butter, and vanilla.

4. Return to heat and stir while simmering for another 2 minutes.

5. Remove from heat and stir in toasted walnuts. Let cool before serving.

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