Vegan Pumpkin Cheesecake
 
Prep time
Cook time
Total time
 
If a chocolate crust isn’t your thing, you can substitute graham crackers, gingersnaps, or even crispy vanilla or lemon cookies. Please note that the Prep Time is hands-on time only. This is a great make-ahead recipe, since the cheesecake requires several hours to set.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10 servings
Ingredients
Chocolate Crust
  • 2 cups vegan chocolate cookie crumbs or graham cracker crumbs (see Cookie Note below)
  • 6 tablespoons dairy-free buttery spread or sticks, melted
Pumpkin Cheesecake Filling
  • 2 (8-ounce) tubs dairy-free cream cheese alternative (see post above for suggestions)
  • 1¼ cups pumpkin puree
  • ⅓ cup dark brown sugar, firmly packed
  • ¼ cup sugar
  • ¼ cup plain creamer or canned coconut milk (lite or regular)
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • Pinch ground nutmeg
Instructions
  1. Preheat your oven to 350ºF and lightly grease a 9-inch springform pan. Optionally line the bottom with a piece of parchment cut round to fit.
  2. Pour the cookie crumbs into a medium bowl. Add the melted dairy-free butter, and stir until all crumbs are moistened.
  3. Press the crumb mixture firmly into the bottom of your prepared pan until it is well-packed and even.
  4. Bake the crust for 10 minutes.
  5. Reduce the oven temperature to 325ºF.
  6. In a large mixing bowl, mix the cream cheese alternative, pumpkin puree, sugars, creamer or coconut milk, cinnamon, vanilla, salt, ginger, allspice, and nutmeg until smooth.
  7. Pour the filling on top of your baked crust, and even it out with a spatula. Drop the pan on the counter a few times to release any air bubbles.
  8. Bake the cheesecake for about 45 to 50 minutes. It won’t seem the least bit done, and will be very loose and perhaps even bubbly around the sides.
  9. Let the cheesecake cool completely at room temperature (this might take a couple hours). Then refrigerate it until chilled and set, at least 4 hours, or even overnight.
  10. Release the springform side and slice to serve.
Notes
Cookie Note: Make sure that the cookie crumbs are very fine and even, almost to the point of being powdery. You can use a food processor or spice grinder, or you can use a rolling pin to crush them inside a plastic bag. Enjoy Life Crunchy Cookies work quite well, and are vegan and gluten free. But brands like Mi-Del Snaps are also good. In a pinch, you can make your own Chocolate Graham Crackers!
Nutrition Information
Serving size: 1 slice Calories: 417 Fat: 21.3g Saturated fat: 11.5g Carbohydrates: 35.9g Sugar: 20.4g Sodium: 636mg Fiber: 2.2g Protein: 4.7g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-pumpkin-cheesecake