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pumpkin cheesecake

Improved Pumpkin Cheesecake Recipe

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Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Servings 1 - 7" cake serves 10

Ingredients
  

  • Vegan Cream Cheese 12 ounces 336g * see notes above
  • Firm Tofu drained of excess water 4 ounces 113g
  • Pumpkin Puree 1 cup 250g
  • Light Brown Sugar 1½ cup 315g
  • Pumpkin Pie Spice 3 teaspoons 8g
  • Vanilla Extract 2 teaspoons 10ml
  • Cornstarch 6 Tablespoons 48g
  • All Purpose Flour 2 Tablespoons 16g
  • Vegan Lactic Acid 2 teaspoons
  • FOR THE CRUST:
  • 15- 1 ounce Gingersnap Cookies approx 1½ cups ground
  • 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
 

  • Prepare a 7" cake pan with pan grease and parchment lining
  • Preheat oven to 350°F
  • *I did not use a water bath in the old video, but I do now bake my cheesecakes in water baths and it is a better idea
  • Prepare the crust with the cookies and melted vegan butter, press into the bottom of the greased and parchment lined cake pan, refrigerate until needed
  • Combine all of the cheesecake ingredients together in the food processor and whiz it up smooth
  • Pour into prepared crust and bake in a water bath for 1 hour then turn the oven off and allow the cheesecake to cool slowly as the oven cools for another hour
  • Then remove from water bath and cool overnight in the refrigerator to set to firm.
  • Unmold then garnish with gingersnap pumpkin buttercream and more gingersnap cookies

Video

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
Tried this recipe?Let us know how it was!