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Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake

Be sure to read the Notes for Success section above the recipe!
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Prep Time 20 minutes
Cook Time 1 hour
Cool & Chill Time 5 hours
Total Time 6 hours 20 minutes
Servings 10

Ingredients
  

For the Crust

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!