Name: Best Vegan Pumpkin Cheesecake
Prep time: 15 min
Cook time: 60 min
Ingredients: 1 3/4 cups Graham cracker crumbles; 5 tbsp vegan butter, melted; 2 tbsp pure cane sugar; 3 8 oz containers vegan cream cheese (I used Kite Hill); 15 oz can pumpkin puree; 13.5 oz can coconut cream (not coconut milk); 4 1/2 tbsp cornstarch; 1 1/4 cups pure cane sugar; 2 tsp pumpkin pie spice; 2 tsp pure vanilla extract; 3 tbsp fresh squeezed lemon juice

Best Vegan Pumpkin Cheesecake- this nut-free pumpkin cheesecake recipe creates a rich and creamy dessert that’s a delicious ending for any meal but is especially memorable for a holiday dinner.

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With a classic graham cracker crust and a warmly spiced pumpkin filling, all you need is a dollop of whipped cream and chopped pecans to finish off this perfect Thanksgiving dessert.

Best Vegan Pumpkin Cheesecake

Ingredients needed:

For the Graham Cracker Crust:

1 3/4 cups Graham cracker crumbles

5 tbsp vegan butter, melted

2 tbsp pure cane sugar

For the Cheesecake:

3, 8oz containers of vegan cream cheese (I used Kite Hill)

15 oz can of pumpkin puree

13.5 oz can of coconut cream (not coconut milk)

4 1/2 tbsp cornstarch

1 1/4 cups pure cane sugar

2 tsp pumpkin pie spice

2 tsp pure vanilla extract

3 tsp fresh squeezed lemon juice

(optional: dairy-free whipped cream, chopped pecans)

Directions:

Preheat the oven to 350 degrees Fahrenheit. Cover the bottom and sides of a 9 inch springform pan with tin foil. Cut a circle of parchment paper for the bottom of the pan. Spray the pan with cooking oil.

For the Crust:

Add the graham cracker crumbs, melted vegan butter and sugar to a medium-sized bowl. tip until combined. Press the mixture down into the bottom of the springform pan, reaching up the sides a little.

For the Cheesecake Filling:

Using a stand mixer, or a hand mixer, beat the vegan cream cheese until it is smooth. Add the pumpkin puree, coconut cream, sugar, pumpkin pie spice, cornstarch, pure vanilla extract and freshly squeezed lemon juice. Mix until it is combined.

Pour the mixture into the springform pan and smooth the top out with a spatula.

Bake for 60 minutes. Turn off the heat and let the cheesecake sit in the oven for an additional 10 minutes.

Remove the cheesecake from the oven and let it sit on a cooling rack for 15 minutes. The middle will still look wiggly. This is ok- the cheesecake will firm up as it cools. Transfer the cheesecake to the fridge and let it firm up overnight.

Best Vegan Pumpkin Cheesecake

Gina

This nut-free pumpkin cheesecake recipe creates a rich and creamy dessert that's a delicious ending for any meal but is especially memorable for a holiday dinner.

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Prep Time 15 mins

Cook Time 1 hr

Course Dessert

Servings 8 slices

Ingredients

For the graham cracker crust

1 3/4 cups Graham cracker crumbles
5 tbsp vegan butter, melted
2 tbsp pure cane sugar

For the cheesecake

3 8 oz containers vegan cream cheese (I used Kite Hill)
15 oz can pumpkin puree
13.5 oz can coconut cream (not coconut milk)
4 1/2 tbsp cornstarch
1 1/4 cups pure cane sugar
2 tsp pumpkin pie spice
2 tsp pure vanilla extract
3 tbsp fresh squeezed lemon juice

Instructions

Preheat the oven to 350 degrees Fahrenheit. Cover the bottom and sides of a 9 inch springform pan with tin foil. Cut a circle of parchment paper for the bottom of the pan. Spray the pan with cooking oil.
For the Crust:
Add the graham cracker crumbs, melted vegan butter and sugar to a medium-sized bowl. tip until combined. Press the mixture down into the bottom of the springform pan, reaching up the sides a little.
For the Cheesecake Filling:
Using a stand mixer, or a hand mixer, beat the vegan cream cheese until it is smooth. Add the pumpkin puree, coconut cream, sugar, pumpkin pie spice, cornstarch, pure vanilla extract and freshly squeezed lemon juice. Mix until it is combined.
Pour the mixture into the springform pan and smooth the top out with a spatula.
Bake for 60 minutes. Turn off the heat and let the cheesecake sit in the oven for an additional 10 minutes.
Remove the cheesecake from the oven and let it sit on a cooling rack for 15 minutes. The middle will still look wiggly. This is ok- the cheesecake will firm up as it cools. Transfer the cheesecake to the fridge and let it firm up overnight.

Keyword Vegan

Looking for more easy vegan desserts like this Best Vegan Pumpkin Cheesecake?

Ultimate Vegan Pumpkin Coffee Cake

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I love seeing your finished recipes! If you enjoyed making this Best Vegan Pumpkin Cheesecake I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy baking!