Updated & Improved Vegan Pumpkin Cheesecake
Prep time
Bake time
Total time
Prepare the gingersnap crust as per the first original recipe listed above
Serves: serves 10
  • Vegan Cream Cheese 1½ packages (12oz) (336g) * I only use Tofutti Brand for baking
  • Canned Pumpkin 1 cup (226g)
  • Firm Tofu ¼ package (3½ounces) (98g) *not pressed just drain of excess water
  • Light Brown Sugar ¾ cup (150g)
  • Cornstarch 5 Tablespoons (40g) *see notes above
  • All Purpose Flour 2 Tablespoons (15g)
  • Molasses 2 teaspoons (10ml)
  • Salt pinch
  • Cinnamon 1 teaspoon
  • Ground Ginger 1¼ teaspoon
  • Cloves ¼ teaspoon
  • Nutmeg ¼ teaspoon
  • Vanilla Extract 2 teaspoons (10ml)
  • Vegan Butter 2 Tablespoons (28g)
  • Plant Milk 3 Tablespoons (90ml)
  1. Prepare the crust as per the instructions listed in the above recipe for the original pumpkin pie cheesecake.
  2. Then prepare the cheesecake batter:
  3. Combine all the ingredients in a food processor and process smooth.
  4. Pour the cheesecake over the prepared crust and bake in a water bath in a preheated 350°F oven for 1 hour
  5. Turn the oven off and let the cheesecake cool inside the oven for 1 more hour
  6. Out of the oven, cool the rest of the way and then refrigerate for at least 4 hours or overnight.
  7. Unmold and then prepare the optional buttercream with gingersnap cookies & pumpkin!
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 https://www.gretchensveganbakery.com/pumpkin-pie-cheesecake/