Comments on: Vegan Pumpkin Cheesecake

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Wed, 06 Dec 2023 08:15:42 +0000

In reply to Gilly. Happy to hear that you enjoyed the recipe Gilly! Thanks so much for your wonderful review!

By: Gilly

Gilly — Tue, 05 Dec 2023 14:29:43 +0000

Amazing, Amazing, Amazing!!! Was looking for a vegan pumpkin cheesecake recipe to use up some of this year’s home grown pumpkin (instead of lots of pumpkin soup). I had already made your ‘Best Vegan Cheesecake’ in the past and this also did not disappoint. The spice and the caramel topping lifts the cheesecake to another level. Actually I had six Biscoff biscuits left in the cupboard and combined them with the ginger snaps and the spices worked in harmony. Had a bit of a problem containing the caramel sauce in the freezer compartment, it did not freeze solid, but learnt to keep it all tightly wrapped up.

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Thu, 23 Nov 2023 10:49:04 +0000

In reply to Senia. Thanks for the tip Senia!

By: Senia

Senia — Tue, 21 Nov 2023 19:44:07 +0000

In reply to Mary Grab. Try “Unrefined Coconut Oil,” IT HAS TO BE REFINED I use this to make my vegan tamales… it leaves no taste of coconut whatsoever

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Mon, 20 Nov 2023 13:31:14 +0000

In reply to Kathy. This pie makes an excellent make-ahead option as you can just store it in the freezer and then bring it out 30 minutes to an hour before you need to serve it. Spoon on the sauce, decorate with crushed pecans and serve. Keep any leftovers stored in the freezer and let thaw for 30 minutes to an hour before enjoying.

By: Kathy

Kathy — Fri, 17 Nov 2023 22:37:43 +0000

I can’t wait to make this for my vegan grandkids. How should I store the leftovers?

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Fri, 27 Oct 2023 09:39:03 +0000

In reply to Mary Grab. Hi Mary. The coconut oil does help in getting it to set, you could try reducing it and see how it goes though!

By: Mary Grab

Mary Grab — Wed, 25 Oct 2023 22:45:43 +0000

I cannot wait to make this!!! Looks scrumptious.
Is there anything to sub for the coconut oil that would not affect the flavor/texture?

By: Alison Andrews

Alison Andrews — Tue, 29 Nov 2022 10:34:02 +0000

In reply to Kelley. So happy to hear that! Thanks so much Kelley!

By: Kelley

Kelley — Sun, 27 Nov 2022 19:43:15 +0000

In reply to Andreia.

I made this for Thanksgiving since I’m vegan and wanted to be able to have a dessert! I expected a yummy pumpkin dessert that, like most vegan cheesecakes, didn’t taste like cheesecake. I was blown away by the cheesecake flavor of this!! literally so so amazing, and I ran out of time and didn’t even make the caramel topping. it’s going on my must make Desserts from now on.