Vegan Pumpkin Cheesecake (baked)
Baked vegan pumpkin cheesecake that is packed with pumpkin flavor and spices, has a crunchy ginger cookie crust and optional caramel pecan topping.
Why you’ll love this cheesecake
LOTS OF FLAVOR: This cheesecake uses a whole can of pumpkin puree, lots of warm spices, and topping inspired by pecan pie. It’s really the perfect vegan Thanksgiving dessert!
RICH AND CREAMY: We’re using dairy-free cream cheese (rather than cashews) for the most traditional cheesecake flavor.
EASY TO MAKE: Prepared in a food processor (or blender) and one bowl.
Ingredients for this cheesecake
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Notes about the ingredients
Vegan cream cheese. This cheesecake works well with Tofutti and Sheese cream cheese and readers have successfully used many other brands. Some readers said that Violife and Daiya do not work well as they can split. Alternatively, I also have a recipe for a baked cheesecake without cream cheese.
Thick coconut cream (not coconut milk) Don’t worry, the cheesecake has no coconut flavor because we’re using a lot of cream cheese and pumpkin. Alternatively, tofu will work (see the notes in the recipe box for tips).
Pumpkin puree, either canned pumpkin puree (I used Libby’s) or homemade pumpkin puree.
Vegan-friendly ginger cookies for the crust. Plain sweet cookies or graham crackers will also work (see the notes in the recipe box at the bottom of this post). You can also use gluten-free cookies for a gluten-free cheesecake.
Making the ginger cookie crust
First, we need to use a food processor or high-powered blender to pulse the cookies into fine crumbs. If your cookies are firm, this will take a few minutes.
If you don’t have a food processor, place the cookies in a food-safe bag and crush them with a rolling pin.
Then mix the cookie crumbs with melted vegan butter until it resembles wet sand.
Press the crust mixture into your cake pan as firmly as possible. This will prevent your vegan pumpkin cheesecake from crumbling when you cut into it!
We’re par-baking the crust so it’s still crunchy when the whole cheesecake is ready.
Tips for making the cheesecake filling
The vegan pumpkin cheesecake filling is smooth, creamy and slightly fluffy. Here are some tips for making the creamiest filling:
- Use room-temperature vegan cream cheese. Beat it first to remove any lumps.
- Avoid overmixing the cheesecake filling. Adding too much air to the cheesecake can cause it to rise and fall when baked.
- If your mixture is still lumpy, try pressing it through a strainer or blending it in a high-speed blender.
Finally, pour the filling into your cake pan. Tap the vegan pumpkin cheesecake on your kitchen bench a few times to remove any air bubbles. The cheesecake filling is quite thick so you may need to smooth the surface before baking.
How to create a water bath for the cheesecake
Baking this vegan pumpkin cheesecake in a water bath makes the filling really smooth and creamy. The cheesecake will still bake but the filling can crack and feel dry.
The traditional way to create a water bath is to cover the bottom of a cheesecake pan with aluminum foil and place it in a roasting pan or deep tray filled with hot water. Culinary Hill provides helpful step-by-step pictures of this.
If you don’t have aluminum foil at home, you can:
- Place your pumpkin cheesecake in a slightly larger cake/quiche pan. Place this in the middle of a larger roasting pan (such as the one that came with your oven).
- Place the roasting pan in the middle rack of your oven.
- Pour boiling water into the roasting pan. Immediately close the oven door.
Alternatively, pour the hot water into your roasting pan and then place the cheesecake in the middle (whichever works for you).
Baking tips
Some tips for baking the best vegan pumpkin cheesecake:
- Avoid opening the oven door for at least 1 hour while the cheesecake is baking. Sudden temperature drops can cause the cheesecake to crack. However, if your cheesecake is browning on top, quickly open the oven to cover the cake pan.
- If your oven runs hot or has strong top heating elements, tent your cake pan with aluminum foil or a small oven-safe tray at the beginning of baking. This will prevent your cheesecake from burning.
How to tell if the cheesecake is done
The ‘jiggle test’ is the easiest way to tell if a cheesecake is ready. At around 60-70 minutes gently shake the pumpkin cheesecake and it’s done when the edges look set but the middle is a little jiggly. The middle should ‘jiggle like jello’, but not ‘ripple like water’.
You can see the ‘jiggle test’ in this video by Food52 or this video by Allrecipes. Don’t worry if your cheesecake takes longer to bake (your oven may run cool).
When your vegan pumpkin cheesecake is ready, let it sit in the warm oven and then at room temperature. The residual heat will eventually cook the middle of the cheesecake.
Serving suggestions
This vegan pumpkin cheesecake is very rich and indulgent by itself!
For something extra, I topped my cheesecake with a caramel pecan sauce that’s reminiscent of pecan pie. Alternatively, you can top your cheesecake with:
- Whipped coconut cream or any dairy-free cream
- Crushed ginger cookies
- Pumpkin seeds
- Vegan caramel sauce
- Mini Biscoff pumpkins
Expert Tips
Yes, use store-bought or homemade refined sugar-free gingerbread cookies for the base. For the filling, I recommend using coconut sugar. Maple syrup may work but will make the filling runnier and you’ll have to bake it for longer.
Instead, you may use silken firm tofu (otherwise known as medium tofu) or dairy-free yogurt. The original version of this recipe used tofu! However, I recommend adding 2 extra tablespoons (15g) of cornstarch and baking the cheesecake for a little longer.
Yes, your cheesecake will bake a little quicker. Try checking it at the 50-minute mark.
I haven’t tested this recipe with other fruits/vegetables. However, you can browse my other vegan cheesecake recipes.
More vegan pumpkin desserts
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Vegan Pumpkin Cheesecake (baked)
Ingredients
Crust
- ~2 ½ cups (300g) ginger cookies, gluten-free if needed (note 1 if you only have plain cookies)
- ⅓ cup (75g) melted vegan butter, or melted coconut oil
Cheesecake filling
- 24 oz (675g) vegan cream cheese, room temperature (3 x regular tubs)
- 15 oz (425g) pumpkin puree, canned or homemade (not pumpkin pie filling)
- 1 cup (250g) thick scoopable canned coconut cream, (note 2 for alternatives)
- 1 cup (200g) granulated sugar, or packed brown sugar
- ⅓ cup (40g) cornstarch / corn flour
- 1 tablespoon pumpkin pie spice, (note 3 for homemade blend)
- 1 tablespoon lemon juice, optional
- 1 teaspoon vanilla extract, optional
Pecan pie topping
- ½ cup (95g) packed brown sugar, or coconut sugar
- 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
- 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 pan or loose-bottom pan with parchment paper.
Make the crust:
- Add the ginger cookies to a food processor and pulse until they form fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of your cake pan.
- Bake the ginger crust in the oven for 10 minutes and set aside. Reduce the oven temperature to 320°F (160°C).
Make the filling:
- Add the cream cheese to a large bowl (if using a handheld mixer) or bowl of a stand mixer with the whisk attachment. Beat until smooth and there are no lumps. You can also use a blender or food processor for this step.
- Add the remaining filling ingredients and mix until all ingredients are combined. Avoid over-mixing the batter as it can cause the cheesecake to rise quickly and fall in the oven.
- Pour the pumpkin cheesecake batter into your cake pan and smooth the surface with a spoon. Tap the cheesecake on your kitchen bench a few times to remove any air bubbles.
Prepare the water bath:
- Boil 4 cups of water in a kettle or a medium-sized pot.
- Wrap your cake pan with aluminum foil OR place your cake pan in a slightly larger round cake pan. Place this in a deep baking tray and position it in the middle rack of your oven. Carefully pour boiling water into the baking tray so the water is around 1 inch high. See my post above for extra tips.
Bake the vegan pumpkin cheesecake:
- Bake the cheesecake for 60-75 minutes or until done. Your cheesecake is ready if you gently shake the cake pan and the edges look set but the middle is still jiggly. Your cheesecake will continue to set over time. (note 4)
- Turn off the oven and allow the cheesecake to sit in the oven with the door closed for at least 1 hour. Remove the cheesecake from the oven and let it sit at room temperature until it reaches room temperature. Cover and refrigerate the cheesecake for at least 4 hours or overnight.
Prepare the pecan topping:
- Add all ingredients except the pecans to a small saucepan over medium heat. Simmer the mixture for 5 minutes then mix through the pecans. Remove from the heat. Allow the mixture to cool and thicken.
- Chill your vegan pumpkin cheesecake until needed. Just before serving, spoon the pecan topping or your desired topping on top.
- Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
Notes
- Alternatively, you can use 250g plain vegan-friendly cookies and add 2 teaspoons ground cinnamon, 2 teaspoons ground ginger and 1/2 teaspoon ground nutmeg. For a graham cracker crust, use 200g graham crackers, 50g brown sugar and the same spices as above.
- For a coconut-free cheesecake, you may use film-silken tofu (make sure you blend the filling). I recommend adding 2 extra tablespoons (15g) of cornstarch and baking the cheesecake for a little longer.
- For homemade pumpkin spice, use 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and a pinch of ground cloves. If you don’t have any ginger, nutmeg or cloves, use extra cinnamon.
- At the 30-minute mark, if your cheesecake starts to brown on top, cover your cake pan with an oven-safe tray or aluminum foil. Also, if your cheesecake takes less or more time to bake, that is absolutely okay. It will depend on your ingredients and if your oven runs cool. For extra tips on how to tell if your cheesecake is ready, see the post above.
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You don’t say how much tofu to use in place of the coconut cream
Karen, use the same amount of tofu as the coconut cream by grams.
Hey, just trying this recipe for the first time. I added the optional 1T lemon juice, and the batter tastes pretty lemony! Wondering if it kind of calms down after baking? (Mine is currently in the oven 🙂) Also, I used a Mi-Del gluten free premade graham crust, and I could only fit max 2/3 of the batter in it.. Tons left over. I baked the extra in a glass dish by itself. 🤷🏼♀️ Just a heads up to anyone using that crust!
Hi Sloane, yes the lemon flavor is more subtle after baking! And thanks for the heads up about using that particular crust – that’s super helpful 🙂. I hope your cheesecake turned out well!
Hi Anthea,
For this recipe, the quantity expressed in “(gramm)” is not adapting when you increase or decrease the serving size. Only the USA metrics/“oz.”is getting updated.
I will try it anyway and do my math 🙂
I’m so sorry if this is already written but how big is th epan?
Hi Mariam, I used an 8-inch (20cm) cake pan. It makes a tall-ish cheesecake so you can use a larger pan if you have one!
I followed the recipe exactly, used Tofutti cream cheese and baked it for 75 minutes. It turned out perfectly! The cheesecake was smooth and creamy and all of my guests at Friendsgiving loved it. And that pecan topping was amazing!
Hi Emma, that’s great to hear! Thanks so much for letting me know!
Jury is still out…baking time definitely not 70 minutes! I turned up oven temp to 325 and baked 30 minutes longer .
Hi Maria, thanks for your feedback. I baked this cheesecake a few times and found that the baking time hugely depends on the brand of cream cheese you use, if you used a runnier pumpkin puree and if your oven runs hot or cool. It really helps to use an oven thermometer as many ovens aren’t accurate. Hope that helps!
I can’t wait to try this recipe ! Can I replace cheese cream with soaked cashews? Thanks
Hi Diana! I don’t know if cashews can be a 1:1 swap with the cream cheese due to the different texture and flavor. Maybe check out my other cheesecake recipe which doesn’t use cream cheese (https://www.rainbownourishments.com/baked-vegan-cheesecake-with-berries/) and experiment by combining the two recipes? I hope that helps!
This recipe was a hit with my family and very easy to follow! I did not too it with anything but it was still delicious. For my oven it also took 30 min longer to bake.
Hi Lucia, that’s great to hear! And thanks for your feedback about the baking time too. Thank you for your review :).
I made this for my family for thanksgiving, as me and another family member is dairy free, and even the people who eat dairy constantly loved this dairy free cheesecake!! It was delicious, and it will become my holiday staple dessert 😄 One thing to note though is do not start baking this at 9 PM unless you want to stay up until midnight or later waiting for the cake to finish baking and cooling in oven 😅
Aw I’m so happy this was part of your Thanksgiving and that even the dairy eaters enjoyed it! And hahaha, I’ve definitely been in that 9pm situation before so I hear you! Thanks so much for taking the time to leave a comment Kayla :).
Wonderful Recipe. Had people wowed. Very easy to follow and make!
That’s amazing to hear! Thanks Jon 🙂
Thank you for this recipe! What a delight!!!
It was much easier to make than I thought and my husband and I loved it so much. Definitely making it for thanksgiving!
Aw, I’m glad that you found this cheesecake recipe approachable and that you enjoyed eating it! Thanks so much for leaving a comment Eliza!
Hello, thank you so much for this recipe! Just a quick note: I think there’s something wrong with the link to the “other baked cheesecake recipe” because it keeps linking me back to this recipe. I’d love to make it with vegan cream cheese, but I live in a very remote island where you can only find Violife, so I was looking for an option either with silken tofu or cashews. Other than that, thank you again for all the hard work and happy Halloween!
Ooh thanks so much for letting me know, I’ve just fixed the link! The other recipe uses a combination of cashews, tofu and yogurt and I think you’d be able to replace the tofu with pumpkin. I hope that helps :). Thanks so much for your support and happy Halloween to you to!
Hi can this be made ahead of time? I’m wanting to freeze it if possible? How long will it hold in the freezer and/or fridge? Thank you I’m advance!
Yes, the cheesecake will hold in the freezer for up to 1 month and in the fridge for up to 3-5 days. The topping changes consistency when it’s chilled so I recommend making it on the day or slightly warming it up before you serve it. Hope that helps!
First time making a baked vegan cheesecake and it was amazing!
Hi Annie, I’m so glad that you enjoyed this cheesecake and thanks for your feedback 🙂
Hello! I was thinking of making this but as individual servings in muffin tins- will the baking time change due to that?
Thank you!
P.s. love your recipes!
Hey! Yes the baking time will change a bit! Maybe try around 30 minutes. Hope that helps and thanks so much for your support! x
I just made this cake and the taste is phenomenal! Unfortunately, my oven runs a bit cool, and I often struggle with cooking things the whole way through. This cake still turned out lovely, but the consistency toward the centre is similar to a no bake cheesecake (since it didn’t get fully cooked). Regardless, it looks beautiful and tastes great, just missing the thick baked feeling like the outer edge has 🙁
Do you have any tips into telling if the cake is thoroughly cooked next time? I let it cool in the oven for a couple hours until the sides and bottom of the pan were room temp, and then put in the fridge overnight hoping it would set, but I think I just needed to bake it longer (I think its my oven).
Thanks in advance and thanks for your recipes!
Hi Courtney, thanks for your comment and I’m so glad you enjoyed the taste of this cake!
And ooh that’s completely understandable – it can be a guessing game to know when a cheesecake is baked! So, there’s something called the ‘jiggle’ test for cheesecakes. The cheesecake is ready when you can shake it and the outside doesn’t ‘jiggle’ but there’s a small circle in the middle which does jiggle ever so slightly. Alternatively, if you touch the middle of the cheesecake (be careful because it’ll be hot), the surface should be just dry to the touch but there’s still something soft underneath. Another way to tell is when the whole surface of the cheesecake is *very* slightly golden brown! But it’s great that you know that your oven runs a little more cool – it just means that an extra 5-10 minutes will do the trick :).
I hope that helps and thanks for your kind words!
Excellent, thank you for your response and suggestions! I am going to try it again this weekend and use those tests that you’ve suggested.
Over the next week (I stored it in the fridge) it began to firm up just from being chilled I guess, but every person I shared this with said it was amazing – and I agree! Best vegan cheesecake I have had honestly.
Best wishes,
Courtney
HI, other than gingerbread or gingersnap cookies, what other kinds of cookies are good substitutes? Thank you.
Hi Doris, any sweet plain cookie will do!
Awesome recipe! I took premade crust, used tofu and followed the rest of the recipe.
Would deff like to try it with the coconut cream next time!
Love the instructions!
Thank you!
I’m so glad to hear Anastasia and thanks for leaving a kind comment! Thank you!