Raw Vegan Pumpkin Pecan Cheesecake

Raw Vegan Pumpkin Pecan Cheesecake | Rawlevance.com‘Tis the season of friends, family, and gratitude! I absolutely love Thanksgiving. I mean what’s not to love? It’s one of my 6 work holidays of the year {yeah it’s rough}. There’s a meal made of a million sides. Everything is closed, so you’re forced to slow down your hectic life to enjoy the company of your friends and family. But most of all, I think it’s freaking awesome that the day reminds us to take a moment and just bask in gratitude.

Raw Vegan Pumpkin Pecan Cheesecake | Rawlevance.comIt is so easy to dwell on the negative: what’s wrong in our lives, what we wish we could fix, what we don’t have. It can really wear you down, which is why gratitude is such a powerful practice. By shifting your thinking, you can find happiness in what you already have.  In fact, studies have shown that gratitude is the strongest link to mental well-being. Anyway, I digress but isn’t it so awesome we get a day off to dwell on things that make us happy?!?

Raw Vegan Pumpkin Pecan Cheesecake | Rawlevance.comIn honor of this day of gratitude, I wanted to make a raw vegan dessert for all of you looking for a healthy alternative to the delicious desserts that make up Thanksgiving. Since we’re down to the wire for Thanksgiving, I couldn’t make a raw vegan version of every dessert {maybe next year}, but I’ve recreated my favorite: Pumpkin Pecan Cheesecake from Cheesecake Factory {if you’re not raw or vegan, I definitely recommend trying it}. For those of you who have never had the cheesecake, this raw vegan pumpkin pecan cheesecake consists of 3 main layers: the crust, a pecan pie layer, and a pumpkin cheesecake layer. It’s total decadence, but you can feel better knowing that this version is significantly healthier than the real thing.

Raw Vegan Pumpkin Pecan Cheesecake | Rawlevance.comNutritional Benefits

  • Pumpkin is rich in beta-carotene which will sharpen your vision and help protect you from UV ray damage.
  • The high amount of fiber in pumpkin and pecans will help keep your heart healthy.
  • Pecans are rich in zinc which helps keep your skin clear.
  • Since they are rich in magnesium, pecans can help reduce inflammation.
  • Pecans contain oleic acid, which has been found to reduce the risk of breast cancer.

Raw Vegan Pumpkin Pecan Cheesecake | Rawlevance.com

Raw Vegan Pumpkin Pecan Cheesecake
Prep time
Total time
Combining two Thanksgiving favorites, pecan and pumpkin pie, this raw vegan pumpkin pecan cheesecake is a healthy take on Cheesecake Factory's famous Pumpkin Pecan Cheesecake. In this raw vegan pumpkin pecan cheesecake, there are 3 layers of goodness: crust, pecan pie, and pumpkin cheesecake.
Serves: 8-10 slices
Pecan Crust
  • ½ cup pecans
  • ½ cup almonds
  • ½ cup raisins
  • 4 Medjool dates, pitted
  • ½ tsp pumpkin pie spice
Pecan Pie Layer
  • 2 cups Medjool dates, pitted & soaked for 2+ hours
  • 2 tbsp raw almond butter
  • 1½ tsp fresh lemon juice
  • ½ tsp pumpkin pie spice
  • ½ tsp vanilla extract
  • Pinch of sea salt
  • ½ cup pecans
Pumpkin Cheesecake Layer
  • 1 cup cashews, soaked overnight
  • 2 cups sugar pumpkin, peeled & cubed
  • ½ cup maple syrup
  • ¼ cup coconut oil
  • 1½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ¼ tsp tumeric
  • 1 tsp vanilla extract
Optional Decorative Leaves
  • ¼ cup pecans
  • ¼ cup almonds
  • ¼ cup raisins
  • 2 Medjool dates, pitted
  • ¼ tsp pumpkin pie spice
For the crust:
  1. In a food processor, combine pecans and almonds. Grind until nuts are finely chopped. Add raisins, pitted dates, and pumpkin pie spice. Blend until mixture holds together and is sticky throughout.
  2. Spread sticky mixture on the bottom of a 9" springform pan. Use your hands to even out the crust.
  3. Place pan in fridge for at least 15 minutes to let the crust settle.
For the pecan pie layer:
  1. Once the dates have soaked for at least two hours, drain water. Add softened dates, almond butter, lemon juice, pumpkin pie spice, vanilla extract, and sea salt to food processor. Blend until smooth.
  2. Remove crust from fridge and spread date mixture evenly over the crust.
  3. Sprinkle pecans over the date mixture. Gently press down on the pecans to make sure they are in the date mixture.
For the pumpkin cheesecake layer:
  1. Once the cashews have soaked overnight, drain water. Add cashews, pumpkin, maple syrup, coconut oil, pumpkin pie spice, cinnamon, tumeric, and vanilla extract to food processor.
  2. Blend until creamy. The pumpkin may take a few minutes to come out smooth, so be patient.
  3. Spread the creamy pumpkin mixture over the pecan pie layer of the pie.
For the optional decorative leaves:
  1. Grind pecans and almonds in a food processor until finely chopped. Add raisins, pitted dates, and pumpkin pie spice. Blend until mixture holds together and is sticky throughout.
  2. Roll mixture into a ball and then flatten to ¼" thick. Use a cookie cutter to create leaves from the mixture and place on pie to decorate. Then you're ready to serve & enjoy!
Cover and keep refrigerated for up to 1 week.


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  • this looks so tasty! im wondering about the consistency of the filling, it seems to have separated a bit? did you use a blender or food processor and was everything in the filling the same temp? i have dealt with so many sauces/purees breaking in the past that from blender heating up or mixing things withh dif temps that im kind of a pro now lol i recommend adding a good pinch of xanthan gum to the mix to keep it super sexy smooth if nothing above applies to ur method. 🙂

    • Hi Maia! I didn’t really notice it separating, but I used a Vitamix which are known to heat things up while blending, so it may very well have. Thanks for your tip! I’ll have to test it out next time! -XOXO Annabelle