Vegan Pumpkin Cheesecake

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

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
3.67 from 3 votes
Vegan Pumpkin Cheesecake
Course: Dessert
Cuisine: American, French
Keyword: Vegan Pumpkin Cheesecake
Servings: 12 servings
Calories: 399 kcal
Author: Sarah McMinn
Ingredients
Gingersnaps Crust
Cheesecake Filling
Instructions
  1. 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. 

  2. 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. 

  3. Clean out your food processor and then combine cream cheese and granulated sugar, blending until smooth and well combined.

  4. Add pumpkin, tofu, and sour cream and blend again, scraping down the sides as necessary. Add flour, spices, and vanilla and blend until combined.

  5. Pour cheesecake batter into prepared pan. Place on a baking sheet in the lower rack of your oven. Add 1/2" of water to the baking sheet to give it steam. This will allow the cheesecake to bake uniformly. 

  6. 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. 

  7. Serve chilled with pecans or coconut whipped cream. 

Nutrition Facts
Vegan Pumpkin Cheesecake
Amount Per Serving
Calories 399 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 7g44%
Sodium 384mg17%
Potassium 116mg3%
Carbohydrates 44g15%
Fiber 4g17%
Sugar 27g30%
Protein 6g12%
Vitamin A 280IU6%
Calcium 62mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.