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Pumpkin pie and Pumpkin cheesecake got married and had a baby

meet Gary- My Vegan Pumpkin Cheesecake with gingersnap crust
Gary! Gary! Gary!
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 Pumpkin Cheesecake recipe you will ever try

Creamy NY style cheesecake with a gingersnap cookie crust

Not sponsored by any product or company below

Notes for Success:

This was one of my first vegan recipes back in 2016 when I transitioned my website and YouTube channel to all vegan recipes. Since then I’ve honed my skills in all things vegan especially when it comes to VEGAN CHEESECAKES!
Not to mention I have recently created a Tofutti Copy Cat Cream Cheese Recipe since that is the only brand that works in baked cheesecake recipes and it is rarely available where I live now.
I’ve not had success with any other brand in BAKED recipes as they seem to break down into an oily mess when baked because most are coconut oil based.
That said I have been having great results with the Walmart Brand- Better Goods

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.

WATCH THE ORIGINAL CHEESECAKE RECIPE

Vegan Pumpkin Cheesecake

Be sure to read the Notes for Success section above the recipe!

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Prep Time 20

Cook Time 1

Cool & Chill Time 5

Total Time 6 20

Servings

Ingredients

For the Crust

1½ cups Gingersnap Cookies
3 Tbs Vegan Butter 42g

For the Cheesecake

16 ounces Vegan Cream Cheese 454g
1 cup Pumpkin 250g
1½ cups Light Brown Sugar 300g
1 Tbs Pumpkin Pie Spice 8g
2 teaspoons Vanilla Extract 10ml
4 Tbs Cornstarch 32g
2 Tbs All Purpose Flour 16g
1 teaspoon Vegan Lactic Acid
3 Tbs Plant Milk 45ml
3 Tbs Vegan Butter 42g

Instructions

Preheat oven to 350°F then prepare a 7" cake pan with pan grease & parchment lining
Prepare the crust by crushing the cookies in a food processor then add the melted vegan butter, process to the consistency of moist sand
Press into the bottom of the greased & parchment lined cake pan then refrigerate until needed
Combine all of the cheesecake ingredients together in the food processor & whiz it smooth
Pour into the prepared crust & bake in a water bath for 1 hour then turn the oven off, crack the oven door & allow the cheesecake to cool slowly as the oven cools for another hour
Remove the cheesecake from water bath & cool at room temperature then place in the refrigerator preferably overnight to set to firm.
Unmold the cheesecake onto your serving platter then pipe *optional buttercream on top in a circular pattern & sprinkle with cinnamon

Video

Notes

Be sure to read the Notes for Success section above the recipe!

Storage Pumpkin Cheesecake must be kept refrigerated at all times, will stay fresh in the refrigerator for up to 1 week. I do not freeze vegan cheesecake

Tried this recipe?Let us know how it was!