• 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. Press the mixture firmly 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 75-85 minutes. 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 is lukewarm. Your cheesecake will still be a little soft at this stage. Cover the cake pan and refrigerate overnight.

Prepare the pecan topping:

• Add all ingredients except the pecans to a small saucepan over medium heat. Simmer the mixture for 5-10 minutes or until it has thickened, then mix through the pecans. Remove from the heat. Allow the mixture to cool and thicken further
• 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.