Introduction

This vegan pumpkin cheesecake is a creamy, spiced delight perfect for autumn gatherings or anytime you crave a comforting dessert. Made with a ginger cookie crust and a rich pumpkin filling, it’s entirely plant-based yet full of classic cheesecake flavor.

The image shows a thick round cheesecake with three clear layers: a thin, brown crumbly crust at the bottom, a tall, smooth, light orange pumpkin-flavored middle layer, and a top layer of glossy caramel sauce covered with a large pile of shiny, whole pecans in rich brown tones. One slice of the cheesecake is cut out, revealing the creamy inside. The cake sits on a round white ceramic plate with raised edges and a decorative rim, placed on a white marbled surface. In the background, there are two small orange pumpkins and a white cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

~2 1/2 cups (250g) ginger cookies (gluten-free if needed)
1/3 cup (75g) melted vegan butter (or melted coconut oil)
24 oz (675g) vegan cream cheese (room temperature, 3 x regular tubs)
15 oz (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
3/4 cup (215g) thick scoopable canned coconut cream
1 cup (200g) granulated sugar (or packed brown sugar)
1/3 cup (40g) cornstarch / corn flour
1 tablespoon pumpkin pie spice
1 tablespoon lemon juice (optional)
1 teaspoon vanilla extract (optional)
1/2 cup (100g) packed brown sugar (or coconut sugar)
1/2 cup (115g) dairy-free cream
2 tablespoons (40g) maple syrup
2 tablespoons (30g) vegan butter or margarine
1 teaspoon vanilla extract (optional)
1 teaspoon ground cinnamon (optional)
1 cup (100g) pecans (whole or chopped)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line the bottom and sides of an 8-inch or 9-inch (20 or 23 cm) springform or loose-bottom pan with parchment paper.
Step 2: Make the crust by pulsing the ginger cookies in a food processor until fine crumbs form. Add melted vegan butter and pulse to combine. Press this mixture firmly into the bottom of the prepared pan.
Step 3: Bake the crust for 10 minutes, then set aside and reduce the oven temperature to 320°F (160°C).
Step 4: In a large bowl or mixer, beat the vegan cream cheese until smooth with no lumps. You can use a handheld mixer, stand mixer with a whisk, blender, or food processor.
Step 5: Add pumpkin puree, coconut cream, granulated sugar, cornstarch, pumpkin pie spice, lemon juice, and vanilla extract to the cream cheese. Mix until just combined, being careful not to over-mix to avoid cracks.
Step 6: Pour the cheesecake batter into the crust-lined pan. Smooth the surface with a spoon and tap the pan gently on the counter to release air bubbles.
Step 7: Prepare a water bath by boiling 4 cups of water. Wrap the outside of your cake pan with foil or place it inside a larger pan. Put both into a deep baking tray on the middle rack and carefully pour boiling water around the cake pan until about 1 inch deep.
Step 8: Bake for 75-85 minutes. The edges should be set, while the middle is slightly jiggly. The cheesecake will firm up as it cools.
Step 9: Turn off the oven and leave the cheesecake inside with the door closed for at least one hour. Then let it cool to room temperature and refrigerate overnight covered.
Step 10: For the pecan topping, combine brown sugar, dairy-free cream, maple syrup, vegan butter, vanilla, and cinnamon in a saucepan over medium heat. Simmer for 5-10 minutes until thickened, then stir in pecans. Cool to thicken further.
Step 11: Before serving, top the chilled cheesecake with the pecan mixture or your preferred topping.

Tips & Variations

For a gluten-free crust, use gluten-free ginger cookies or substitute with gluten-free plain cookies and add extra spices.
If you don’t have canned coconut cream, chill a can of full-fat coconut milk overnight and scoop the thick cream from the top.
Homemade pumpkin pie spice can be made by mixing cinnamon, nutmeg, ginger, cloves, and allspice in equal parts.
Avoid over-mixing the batter to prevent cracking or the cheesecake from sinking.
You can swap pecans for walnuts or toasted hazelnuts for a different nutty flavor.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to one month; thaw overnight in the fridge before serving. The pecan topping is best served fresh but can be stored separately in the fridge for a few days and stirred before using.

How to Serve

A round pumpkin cheesecake with a thick brown crust forms the bottom layer. The middle layer is creamy orange pumpkin cheesecake with a smooth texture and vertical lines on the side. The top layer is a glossy caramel glaze covered with a mix of shiny toasted pecans. One slice is removed showing the inside layers clearly. The cheesecake sits on a white plate with a ridged edge on a white marbled surface. In the background are two whole pumpkins on a soft orange cloth and a stack of white plates with a slice of cheesecake on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use homemade pumpkin puree made by roasting and blending fresh pumpkin. Just ensure it is smooth and well-drained to avoid excess moisture in the cheesecake.

How do I prevent cracks on my vegan cheesecake?

To minimize cracks, avoid over-mixing the batter and bake the cheesecake in a water bath to provide gentle, even heat. Also, allow the cheesecake to cool gradually in the oven with the door closed before chilling.