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Vegan Pumpkin Cheesecake with Pecan Topping Recipe

★★★★★

4.7 from 68 reviews
  • Author: Naomi
  • Total Time: 7 hours 40 minutes
  • Yield: 12 servings 1x
  • Diet: Vegan

Description

This rich and creamy Vegan Pumpkin Cheesecake is a delightful plant-based dessert perfect for autumn or any time you’re craving cozy flavors. It features a spiced ginger cookie crust and a smooth pumpkin-infused vegan cream cheese filling, baked in a water bath to achieve the perfect texture. Topped with a sweet and cinnamon-spiced pecan glaze, this cheesecake is a fantastic dairy-free alternative for festive occasions and everyday indulgence.

Ingredients

Scale

For the Crust

  • ~2 1/2 cups (250g) ginger cookies (gluten-free if needed)
  • 1/3 cup (75g) melted vegan butter (or melted coconut oil)

For the Filling

  • 24 oz (675g) vegan cream cheese (room temperature, about 3 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)

For the Pecan Topping

  • 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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line the bottom and sides of an 8-inch or 9-inch springform or loose-bottom pan with parchment paper to prevent sticking.
  2. Make the Crust: Place the ginger cookies into a food processor and pulse until fine crumbs form. Add the melted vegan butter and pulse until well combined. Firmly press this mixture into the bottom of the prepared cake pan to form the crust.
  3. Bake the Crust: Bake the crust in the oven at 350°F (180°C) for 10 minutes. Remove and set aside. Reduce oven temperature to 320°F (160°C) for the filling.
  4. Beat the Cream Cheese: In a large bowl or stand mixer, whip the vegan cream cheese until smooth and lump-free. You can also use a blender or food processor for this step to achieve a creamy texture.
  5. Mix the Filling: Add pumpkin puree, coconut cream, sugar, cornstarch, pumpkin pie spice, lemon juice (if using), and vanilla extract (if using) to the cream cheese. Mix gently until combined, being careful not to over-mix to avoid the cheesecake collapsing.
  6. Fill the Pan: Pour the cheesecake batter over the baked crust in your pan and smooth the surface with a spoon. Tap the pan on the counter a few times to release any air bubbles.
  7. Prepare the Water Bath: Boil 4 cups of water. Wrap the cake pan with aluminum foil to prevent water leaks or place it inside a slightly larger pan. Place both into a deep baking tray on the middle oven rack. Carefully pour boiling water into the tray until it reaches about 1 inch high around the pan.
  8. Bake the Cheesecake: Bake for 75-85 minutes at 320°F (160°C). The edges should be set, but the center remains slightly jiggly when gently shaken. The cheesecake will set further as it cools.
  9. Cool in Oven: Turn off the oven and let the cheesecake sit inside with the door closed for at least 1 hour. Remove the cheesecake and allow it to reach lukewarm room temperature. The cheesecake will still be slightly soft at this stage.
  10. Chill Overnight: Cover the cake pan and refrigerate the cheesecake overnight to fully set and develop flavor.
  11. Prepare Pecan Topping: In a small saucepan over medium heat, combine brown sugar, dairy-free cream, maple syrup, vegan butter, vanilla extract (if using), and cinnamon (if using). Simmer for 5-10 minutes until thickened. Stir in pecans and remove from heat. Let cool until the topping thickens further.
  12. Serve: Just before serving, spoon the pecan topping over the chilled cheesecake. Slice and enjoy!
  13. Store Leftovers: Keep any leftovers refrigerated in an airtight container for up to 5 days, or freeze for up to 1 month.

Notes

  • Note 1: For a less spicy crust, use plain cookies instead of ginger cookies.
  • Note 2: If you cannot find thick canned coconut cream, refrigerate a can of full-fat coconut milk overnight and scoop out the thickened cream layer.
  • Note 3: Pumpkin pie spice typically includes cinnamon, nutmeg, ginger, allspice, and cloves. You can make a homemade blend if desired.
  • Note 4: It’s normal for the center of the cheesecake to be slightly jiggly when done; it will firm up as it cools.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: vegan pumpkin cheesecake, dairy-free cheesecake, plant-based pumpkin dessert, vegan dessert recipe, vegan fall recipes

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Find it online: https://naomifletcher.com/vegan-pumpkin-cheesecake-with-pecan-topping-recipe/