Vegan Pumpkin Cheesecake

Slice of finished cake on a metal spatula

Rich and creamy vegan Pumpkin Cheesecake made with a gingersnap crust and topped with toasted pecans for the perfect vegan Thanksgiving dessert.

3.67 from 6 votes

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Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: servings

Calories: 399kcal

Author: Sarah McMinn

Ingredients

Gingersnaps Crust

2 cups vegan gingersnaps
6 tablespoon vegan butter, melted

Cheesecake Filling

24 ounces vegan cream cheese, 3 (8 oz) tubs
1 ¼ cup granulated sugar
1 (15 ounce) can pumpkin puree
12 ounces extra firm silken tofu
¼ cup vegan sour cream
2 tbsp all-purpose flour
1 tsp vanilla extract
1 tsp ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F. Line a 9" springform cake pan with parchment paper and spray the bottoms and sides thoroughly. Set aside.
To make the crust, pulse the gingersnap cookies in a food processor to a uniform crumb. Once cookies are broken down, slowly add melted butter and process until well combined. The crust should stick together when pressed between your fingers. Transfer crust onto the prepared cake pan, evenly pressing the crust down around the bottom of the pan with your fingers, and set aside.
Clean out your food processor and then combine cream cheese and granulated sugar, blending until smooth and well combined.
Add pumpkin, tofu, and sour cream and blend again, scraping down the sides as necessary. Add flour, spices, and vanilla and blend until combined.
Pour cheesecake batter into prepared pan. Place on a baking sheet in the lower rack of your oven. Add ½" of water to the baking sheet to give it steam. This will allow the cheesecake to bake uniformly.
Bake for 60-75 minutes. Check for doneness after 60. The cheesecake will be wobbly, but start pulling away from the sides and cracking a little on the top when it's done. Remove from oven and let cool for 60 minutes before putting in the refrigerator to chill for at least 4 hours.
Serve chilled with pecans or coconut whipped cream.

Notes

Serving and Storing - Serve chilled with pecans or coconut whipped cream. Store it in the refrigerator for up to 3 days or the freezer for up to 2 months

Make in Advance - This cheesecake can be made in advance. Once it is completely cool, tightly wrap the cheesecake in plastic wrap and store it until ready to serve. If serving from the freezer, give it at least 6 hours to thaw in the refrigerator.

Frequently Asked Question

Do I have to use silken tofu? Yes, for recipes that call for silken tofu, you do. Unfortunately, regular tofu just won’t work. With regular tofu, you will end up with a grainy base with tofu chunks that just never break down. It’s not good. Believe me, I’ve made this mistake.

Nutrition