Vegan Pumpkin Cheesecake
Prep time
Bake time
Total time
Prepare a 7" cake panwith pan grease and parchment lining
Preheat oven to 350°F
I did not use a water bath in the video, but I do think it is helpful and a better idea
Serves: 1- 7" cake serves 10
  • Vegan Cream Cheese 2- 8ounce packages (454g) * I only use Tofutti brand for baking see notes above
  • Pumpkin Puree 1 cup (250g)
  • Light Brown Sugar 1½ cup (315g)
  • Pumpkin Pie Spice 3 teaspoons (8g)
  • Vanilla Extract 2 teaspoons (10ml)
  • EnerG Egg Replacer 5 teaspoons (20g)
  • Warm Water 6 tablespoons (90ml)
  • Gingersnap Cookies enough to make 1½ cups of crumbs
  • Vegan Butter melted 2 Tablespoons (30ml)
  • ½ Recipe Buttercream
  • 1 cup crushed gingersnaps finely ground
  • ½ cup canned pumpkin or homemade puree
  1. Prepare the crust with the cookies and melted coconut oil, press into the bottom of the greased and parchment lined cake pan
  2. Combine the egg replacer with the warm water, whisk smooth
  3. Combine the brown sugar with the pumpkin pie spice and work it through
  4. Cream the vegan cream cheese smooth, add the brown sugar and spices
  5. Add the pumpkin and vanilla extract and then the egg replacer mixture last, mix smooth
  6. Pour into crust and bake in a preheated 350°F oven in a water bath for approx 60minutes.
  7. It will look bubbly and suspicious! Don't be alarmed!
  8. Cool in the oven for about 30 minutes with the oven off and door slightly cracked.
  9. Then cool overnight in the refrigerator to set to firm.
  10. Unmold then garnish with gingersnap pumpkin buttercream and more gingersnap cookies
Pumpkin Pie Cheesecake must be kept refrigerated at all times, will stay fresh in the refrigerator for up to 1 week.
I do not like to freeze vegan cheesecake, I find the texture changes in a bad way & they get soggy on the thaw
Recipe by Gretchen's Vegan Bakery at