We are taking the basic pumpkin pie to the next level here with this 3-layer spiced pumpkin, vanilla, and chocolate cheesecake!
The pumpkin flavor is present without being overpowering and balances well with the vanilla cream and the thin chocolate ganache. Let’s go!
We start with the crust. To keep it gluten-free, I went with a blend of almond flour and oat flour mixed with coconut oil and maple syrup. It’s the only part of the recipe that is baked.
I used mini 4-inch springform pans, but you can use one large 9-inch pan if you prefer. Once you have pressed the dough into the springform pans, you bake it for about 12 minutes or until golden brown. In the meantime, prepare the chocolate ganache. Because chocolate + pumpkin is the best, we all know that.
The ganache requires just 2 ingredients: chocolate chips and almond milk. You bring the milk to a boil and pour it over the chocolate chip, then whisk until fully combined.
Chocolate will be our first layer, followed by vanilla, and finally, pumpkin. The vanilla and pumpkin layers contain similar ingredients: soaked cashews, coconut cream, and maple syrup. For the pumpkin cream, I added 1/2 cup of pumpkin purée and spices like cinnamon, ginger, and nutmeg to give it that “pumpkin pie” flavor.
Making the vanilla and pumpkin layers is easy. You combine all the ingredients in the blender and blend until smooth.
Make sure the chocolate ganache has set before pouring the vanilla cream on top. You want to have very distinct layers. The same goes for the pumpkin cream. The vanilla layer should be firm before topping with the pumpkin cream. I recommend placing the pans in the freezer for 20-30 minutes each time you add another layer.
You can keep the cheesecakes in the freezer and thaw on the counter 20-30 minutes before serving, or keep them in the refrigerator for a creamier texture.
To serve, top with whipped coconut cream and grated nutmeg!
If you like pumpkin desserts, you will love this pumpkin chocolate cheesecake! It’s not too sweet, full of pumpkin flavor, cinnamon-y, chocolatey, and so fresh!
Let me know in the comments if you try this recipe!
- 1/3 cup dark chocolate chips
- 1/3 cup almond milk
- Preheat oven to 350°F (175°C) and line three 4-inch springform pans with parchment paper.
- In a large mixing bowl, whisk together the almond flour with the oat flour. Add coconut oil, maple syrup, and vanilla extract and mix until it forms a slightly sticky dough.
- Divide the dough into the three springform pans and press it down firmly. I recommend placing a layer of parchment paper on top and using a glass to press the mixture.
- Bake for about 12 minutes, or until slightly golden brown. Remove from heat and let cool completely. In the meantime, prepare the chocolate ganache.
- Place the dark chocolate chips in a small bowl and set aside. Bring the almond milk to a boil, then transfer to the chocolate chips bowl and let it sit 2 minutes. Whisk until the chocolate is melted and fully combined with the almond milk. Pour the chocolate ganache on top of the crust, in the springform pans. Place in the refrigerator while you prepare the vanilla layer.
- For the vanilla cream: place all the ingredients in a blender and blend on high speed until smooth. Taste and adjust the sweetness to your taste, add 1-2 tablespoons of coconut sugar if needed and blend again. Pour the vanilla cream on top of the chocolate ganache. Make sure the chocolate ganache is set before pouring the cream on top. Refrigerate until the vanilla cream has firmed up, or freeze for 30 minutes.
- Prepare the pumpkin cream: combine all the ingredients in a blender and blend on high speed until smooth. Again, taste and adjust the sweetness and spices to your taste. I don’t have a sweet tooth so you might have to add some coconut sugar.
- Pour the pumpkin cream on top of the vanilla cream and freeze for another 30 minutes, or until set.
- You can freeze it and thaw on the counter for 20-30 minutes before serving, or keep it in the refrigerator for a creamier texture. Optionally, top with whipped coconut cream before serving and grated nutmeg.
- Pumpkin cheesecake will keep for up to 1 month in the freezer or 5 days in the refrigerator.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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