Vegan Sweet Potato Cheesecake with Praline Pecans

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Last year, Keyla came up with the best idea ever–vegan Thanksgiving! That meal was so good that we decided to make it an annual family tradition. Over the next week, we’ll be featuring some of the dishes that we made this year–just in time for your Christmas/Kwanzaa/winter solstice/other super fun celebratory dinner gatherings!

I was in charge of dessert (surprise, surprise), but couldn’t decide between a cheesecake, a sweet potato pie, or a pecan pie–so I combined all three. Forewarning, it takes a while for the cheesecake to ‘set up,’ so try to make this the day before so that it can refrigerate overnight.

Vegan Sweet Potato Cheesecake with Praline Pecans

16 graham crackers
3/4 cup melted earth balance
1 tablespoon sugar

1 package vegan cream cheese
1 cup sweet potato, mashed and cooked
1/4 cup vanilla almond/rice/soy milk (I used rice)
1/2 block silken tofu
2/3 cup sugar
1/3 cup brown sugar (packed)
1 tablespoon vanilla extract
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
3 eggs worth of egg replacer

1 cup whole pecans–toasted
1/4 cup brown sugar
1/8 cup water
1/8 cup maple syrup
1/8 cup earth balance

For crust:
*Pre-heat oven to 350 degrees F.
*Crush graham crackers. Add melted earth balance and sugar. Mix. Press into bottom and sides of spring form pan. If you do not have a spring form pan, split the mixture into two and press into standard pie pans (this is what we did). Bake 7 minutes.

For filling:

*Prepare egg replacer. Beat all ingredients in large mixing bowl. Add to crust. Bake approximately 30-45 minutes (depending on pan) until set. Refrigerate at least 6 hours, preferably overnight.

For topping:

*Add pecans to dry frying pan over low medium heat. Toast in pan for approximately 5 minutes, shaking pan to get the heat evenly distributed. Add pecans, along with all other ingredients to sauce pan. Heat until sugar is dissolved and mixture is thick and syrupy. Use to top pie.

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. This looks awesome! I love how you combined all 3 desserts into 1 – very innovative and yummy!

  2. What a gorgeous and delicious cheesecake! What a delicious recipe 🙂

  3. Wow, this cake sounds amazing. I love sweet potato and the fact that it's vegan…yum. Great flavors.

  4. Love the filling! I would use almonds!

  5. This looks truly amazing. It's hard to believe it would be vegan, I am very impressed!

  6. This sounds incredible!

  7. Very creative.

  8. Wow! This looks so good and sounds amazing, and even better that it is vegan! Great recipe, thanks for sharing :)!

  9. Thanks to all! @ Tania … I made a (non-vegan) sweet potato pie earlier this season with almonds. Great minds think alike 🙂

  10. Oh wow…sweet potato cheesecake…that sounds like heaven. Darn it…I thought I was over my sweet potato frenzy. 😉

  11. This is fantastic! So clever to combine all three dishes

  12. Thanks! I know! I totally thought I was over my sweet potato craze too! NEVER … Muhahahaha 🙂