• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gretchen's Vegan Bakery
  • Home
  • Recipes
    • Cake Recipes
    • Cupcakes
    • Icings and Fillings
    • Cookies
    • Cheesecake
    • Layer Cakes
    • Brownies and Bars
    • Pies and Tarts
    • No Bake Desserts
    • Holiday Baking
  • Cheesecake
  • Layer Cakes
  • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Vegan Pumpkin Pie Cheesecake

October 25, 2022 By Gretchen 16 Comments

If a pumpkin pie and a pumpkin cheesecake got married and had a baby

It would be this Vegan Pumpkin Pie Cheesecake with gingersnap crust and we would name him Gary.

Gary Gary Gary.

pumpkin cheesecake

 

If you are not sure what I mean by the “Gary” reference click here for the full story and a really good laugh!

But let’s stay focused on the best cheesecake recipe you will ever try

Creamy NY style cheesecake with a gingersnap cookie crust

Gingersnap cookies for decor and also crushed up for gingersnap buttercream rosettes! *totally extra but totally awesome!

pumpkin cheesecake

 

Of course you can skip the gingersnap crust and go traditional graham crackers

But trust me the gingersnap cookies really add a special something something to this otherwise perfect cheesecake!

The recipe link for the cookies below makes more than you need for this cheesecake recipe

However if you are anything like me you will eat about a quarter of them before you even get to making the cheesecake

Vegan Gingersnap Cookies

A hefty handful of crushed cookies into the buttercream makes for a perfect buttercream rosette for each slice!

Although that addition of buttercream rosette for each slice is optional

It is so amazingly good!

Vegan Pumpkin Pie Cheesecake

 

Notes for Success:

This was one of my first vegan recipes a couple years ago as I transitioned my blog and YouTube channel to all vegan recipes.

I have since then honed my skills in all things vegan and can now offer you a much easier and slightly better version of this cheesecake

The recipe listed below is the original formulation and will match the video tutorial on YouTube for this recipe

The second recipe listed below is without the egg replacer and it is my famous vegan cheesecake recipe that I have perfected since around 2018.

Naturally I will steer you to make the second recipe but kept  both of them here for you to reference

So as not to confuse you with a video that does not reflect the ingredients I used!

Pumpkin Cheesecake Bars

Additionally I often add an addition of firm tofu in place of some of the vegan cream cheese for a lightened up version to cut some of the fat calories.

I do not find an extremely noticeable difference in the outcome of straight vegan cream cheese versus the tofu addition,  so for me I like the tofu version.

Important: I only use Tofutti Cream Cheese for my BAKED recipes. *Not sponsored

I have not had success with any other brand in BAKED recipes.

For some reason the other more expensive brands I’ve tried have broken down into an oily mess when baked.

Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure

So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.

Many times people have complained that their cheesecake is like rubber and they don’t know why!

This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams

CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR THE ORIGINAL CHEESECAKE RECIPE

Vegan Pumpkin Pie Cheesecake

For more awesome fall cheesecakes click the links below!

Candy Corn Cheesecake!
Candy Corn Cheesecake
Biscoff Cookie Butter Cheesecake
Biscoff Cookie Butter Cheesecake
Apple Crumb Cheesecake

No Bake Candy Corn Cheesecake

Biscoff Cookie Butter Cheesecake

Apple Crumb Cheesecake

5.0 from 3 reviews
Vegan Pumpkin Cheesecake
 
Print
Prep time
2 hours
Bake time
1 hour
Total time
3 hours
 
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
Ingredients
  • 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)
  • FOR THE CRUST:
  • Gingersnap Cookies enough to make 1½ cups of crumbs
  • Vegan Butter melted 2 Tablespoons (30ml)
  • FOR THE GINGERSNAP PUMPKIN BUTTERCREAM:
  • ½ Recipe Buttercream
  • 1 cup crushed gingersnaps finely ground
  • ½ cup canned pumpkin or homemade puree
Instructions
  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
Notes
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
3.5.3251

NEW & IMPROVED CHEESECAKE RECIPE:

5.0 from 3 reviews
Updated & Improved Vegan Pumpkin Cheesecake
 
Print
Prep time
10 mins
Bake time
1 hour
Total time
1 hour 10 mins
 
Prepare the gingersnap crust as per the first original recipe listed above
Serves: serves 10
Ingredients
  • 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)
Instructions
  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!
Notes
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
3.5.3251

Click here for the video tutorial for the Pumpkin Cheesecake Bars using this new updated recipe

Vegan Pumpkin Pie Cheesecake Bars

Pumpkin Pie Cheesecake Bars

Filed Under: All Recipes, Cheesecake, Holiday Baking

Previous Post: « Double Fudge Chocolate 7 Layer Cake
Next Post: Orange Cardamom Cake »

Reader Interactions

Comments

  1. Leslie

    February 13, 2020 at 9:18 pm

    I, like you, always bake my cheesecake in a cake pan instead of a springform pan. I have a question. When baking a cheesecake this way how and when do you add a sour cream topping? Can it be done the next day once you have removed it from the pan? Thanks.

    Reply
    • Gretchen

      February 14, 2020 at 8:30 pm

      yes definitely the next day after un-molding

      Reply
    • Shu Xian

      June 16, 2021 at 11:19 am

      Thanks for your quick response. In this case I can use your old Pumpkin cheesecake recipe but
      1) instead of using egg replacer plus warm water, can i just substitute with 3 eggs?
      2) Can I also substitute a small portion of the 2 8-ounces Vegan cream cheese with maybe 100g Silken tofu? I will be using normal cream cheese since I am not vegan and cannot get tofutti in where I live.
      3) How does the original recipe differ in taste compare to the improved version?
      I am really keen to adapt your recipe to make healthier cheesecake versions. Gonna try various of your cheesecake recipes. Will give u feedback how it turns out once I make it.

      Reply
  2. Katie Winkler

    October 14, 2020 at 3:21 am

    Hello, I want to make this cheesecake but my roommate is allergic to the soy in the tofu. If I cannot use the tofu, do I use the egg replacer, and if so, does it have to be the EngerG brand? I am very excited to make this!

    Reply
    • Gretchen

      October 14, 2020 at 2:14 pm

      Hey there! Hmmm, well my first question is, what will you use in place of the cream cheese? Since the vegan cream cheese has soy (the tofutti brand I only use has soy) I have not had any luck with another brand of vegan cream cheese for BAKING. CLICK HERE FOR MY MAJOR VIOLIFE FAIL!
      As for the egg replacer, I have a new version of this recipe that I think is WAY better! If you scroll down on this same post, you will see the New Improved Updated version!
      *However the cream cheese conundrum remains 🙁

      Reply
  3. Nikia Urbonas

    November 29, 2020 at 8:40 pm

    Made the updated recipe for Thanksgiving and it was absolutely perfect. So happy to find a vegan alternative that actually tastes like cheesecake. Thank you!!

    Reply
    • Gretchen

      November 30, 2020 at 3:12 am

      YAY!! Thank you!

      Reply
      • Shu Xian

        June 16, 2021 at 1:50 am

        Hi Gretchen,
        I am not vegan but I love your vegan recipes. For the improved pumpkin cheesecake version, can I use an egg to replace the butter to lower e calories? If yes any other adjustments I need to make?

        Reply
        • Gretchen

          June 16, 2021 at 2:48 am

          Hey thanks! I can’t say how that will work since I do not bake with eggs

          Reply
  4. Sunitha

    October 19, 2022 at 9:09 pm

    Hi Gretchen, thank you for your amazing recipes. I was wondering if you could try layering pumpkin cheesecake batter and vanilla cheesecake batter. Would it bake well if I tried to layer the two batters?

    Reply
    • Gretchen

      October 19, 2022 at 9:41 pm

      Hi Thankyou too. Unfortunately the vegan cheesecake batter is very thin, almost liquidy so the try to layer anything it just sinks.

      Reply
  5. Lisa

    November 3, 2022 at 6:40 pm

    Can I make these or any of your cheesecake recipes in cup cake tins?

    Reply
    • Gretchen

      November 3, 2022 at 7:16 pm

      Yes! definitely! Bake time would probably be about 35-45 minutes? I made small ones here if you want to see a reference

      Reply
  6. Brittany

    November 20, 2022 at 2:01 pm

    Hi Gretchen!
    I’m thinking about trying this out for Thanksgiving. I think your gingersnap cookie link is pointing to your old website domain in the original recipe above (& is broken), but I found this one which I think was the intention. https://www.gretchensveganbakery.com/gingersnap-cookies/
    Hope you have a great Thanksgiving! Thank you for all the wonderful recipes and tips! It’s so much fun making them for my family!

    Reply
    • Gretchen

      November 20, 2022 at 3:20 pm

      Thank you for pointing that out! I will update that now!

      Reply
  7. ARCHANA

    November 22, 2022 at 8:31 pm

    hI CAN I USE SWEET POTATO INSTEAD OF PUMPKIN?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

My Cookbook is available!

See What's New! Subscribe to my email list!

loader

Email Address*

Name

Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

Recipe Categories

Copyright © 2023 Gretchen's Vegan Bakery on the Foodie Pro Theme