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A slice of vegan pumpkin cheesecake have whipped cream on top
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Vegan Pumpkin Cheesecake

This vegan pumpkin cheesecake is an indulgent dessert with a graham cracker crust and creamy pumpkin filling. It's perfect for your holiday baking.
Course Dessert
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 5 hours 15 minutes
Servings 12
Calories 208kcal

Ingredients

  • 1 vegan graham cracker crust
  • 1 ½ cups canned solid-pack pumpkin 1 can
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 tablespoons vegan soy creamer (or fat from a can of coconut milk)
  • 1 teaspoon vanilla extract
  • 1 tablespoon bourbon liqueur optional (I use rum)
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 2 8 oz packages vegan cream cheese at room temperature (see note)
  • vegan caramel sauce optional

Instructions

  • Use a 9-inch springform pan, lock sides, and grease pan.
  • Make the graham cracker crust. When ready, press the mixture evenly across the bottom and up to about an inch on the sides of the pan. Chill crust for 30 minutes to an hour.
    The crust has been pressed into the bottom of the pan.

For the Pumpkin Cheesecake Filling

  • Put oven rack in the middle position. Preheat oven to 350°F/175°C.
  • In the same food processor bowl (no need to even wash it), add the pumpkin, sugars, vegan creamer, vanilla, liqueur (if using), cornstarch, spices, and salt. Pulse in quick bursts until the ingredients are combined. Add vegan cream cheese and pulse again until creamy and smooth. Be sure to use a spatula to push down any ingredients along the sides of the food processor bowl.
  • Pour filling into the crust, smoothing the top with a spatula.
    A cheesecake is in the pan wrapped with aluminum foil.
  • Baking without a water bath: Place the pan in a shallow baking pan. Bake until the center is just set, 50 to 60 minutes. Turn the heat off and leave the cheesecake in the oven for another hour.
  • Baking with a water bath: Wrap the bottom and sides of the springform pan with foil. Place the pan in a larger roasting pan. Place the roasting pan in the oven and pour about 2 cups of water into the roasting pan. Close the oven door and bake the cheesecake for 55 to 60 minutes. The center of the cheesecake should be slightly jiggly. Turn the heat off and leave the cheesecake in the oven for another hour.
  • Cool cheesecake completely in pan on a rack, about 3 hours. Then cover and refrigerate for 3 to 4 hours (or overnight).
  • To serve, remove sides of the pan and bring to room temperature. Serve with vegan caramel sauce and vegan whipped cream.
  • Baked cheesecake can be chilled, covered, up to 5 days (if it lasts that long!) in the fridge. It can also be frozen. I prefer to cut it into individual slices. These will keep in the freezer for up to 2 months.

Nutrition

Calories: 208kcal | Carbohydrates: 36g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 182mg | Potassium: 115mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4946IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg