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.
If you are not sure what I mean by the “gary” reference click here for the full story and a laugh!
First you will prepare my Gingersnap Cookie recipe and I do recommend to make the entire batch even though it makes more than you will need for this cake (you will thank me later).
If you are anything like me you will eat about ¼ of them before you even start this cheesecake recipe!
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 without the egg replacer, see second recipe below!
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
- Vegan Cream Cheese 2- 8ounce packages (454g) * I only use Tofutti brand for baking
- 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
- Coconut Oil or 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
- Prepare the crust with the cookies and melted coconut oil, press into the bottom of the greased and parchment lined cake pan
- Combine the egg replacer with the warm water, whisk smooth
- Combine the brown sugar with the pumpkin pie spice and work it through
- Cream the vegan cream cheese smooth, add the brown sugar and spices
- Add the pumpkin and vanilla extract and then the egg replacer mixture last, mix smooth
- Pour into crust and bake in a preheated 350°F oven in a water bath for approx 60minutes.
- It will look bubbly and suspicious! Don't be alarmed!
- Cool in the oven for about 30 minutes with the oven off and door slightly cracked.
- Then cool overnight in the refrigerator to set to firm.
- Unmold then garnish with gingersnap pumpkin buttercream and more gingersnap cookies
IMPROVED CHEESECAKE RECIPE:
- Vegan Cream Cheese 1½ packages (12oz) (336g) * I only use Tofutti Brand for baking
- Canned Pumpkin 1 cup (226g)
- Silken Tofu ¼ package (3½ounces) (98g)
- Light Brown Sugar ¾ cup
- Cornstarch 5 Tablespoons (40g)
- All Purpose Flour 2 Tablespoons (15g)
- Molasses 2 teaspoon
- 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)
- Combine all the ingredients in a food processor and process smooth.
- Pour the cheesecake over the prepared crust and bake in a water bath in a preheated 350°F oven for 1 hour
- Turn the oven off and let the cheesecake cool inside the oven
- Cool out of the oven the rest of the way and then refrigerate for at least 4 hours or overnight.
Here is the video tutorial for the Pumpkin Cheesecake Bars using this new updated recipe
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.
yes definitely the next day after un-molding
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.
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!
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 🙁
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!!
YAY!! Thank you!
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?
Hey thanks! I can’t say how that will work since I do not bake with eggs