Vegan Pumpkin Cheesecake
Updated: Nov 23, 2021
Why make a boring Pumpkin Pie when you can make a Pumpkin Cheesecake? And this VEGAN version is just as indulgent and delicious!
So I've never had this before, which is strange because I'm a fan of both Pumpkin Pie and Cheesecake, but I gotta say, this might have ruined regular Pumpkin Pie for me! The cheesecake addition just makes it so much richer and decadent, I can't imagine eating Pumpkin Pie again (that's a lie, but it feels like the truth!)
This was also my first foray into making a Cheesecake, and it was a lot easier than I had imagined! I got some good tips from the Preppy Kitchen recipe HERE. I made a bunch of modifications and obviously veganized it, but there's a lot of good info there!
You can use any vegan cookie or cracker that you like, but I really dug using the Biscoff cookies!
I HIGHLY RECOMMEND using parchment paper to prevent the crust from sticking. I was able to pry it loose with an offset spatula, but it was kind of a pain! I will definitely be cutting out a circle of parchment paper and lining the bottom of the pan from now on for future cheesecakes.
I honestly was surprised how good this came out! I've made it a few times now and the filling is just so dang luscious and creamy!!
I was worried that adding in the cornstarch the way I did would cause it to get lumpy, but that wasn't really an issue. If that's a concern of yours, make a slurry.
Make sure you bake it in a water bath to avoid cracks!
I recommend using Tofutti brand as it's the cheapest cream cheese that I can find at $3.50 per package. I love Kite Hill, but it's twice as much! I would stay away from Coconut based cream cheeses as it might not set right. You might be able to do a no bake with them though. I'll have to experiment!
Make sure your cream cheese and sour cream are at room temperature, otherwise they won't mix as well.
For the eggs, I recommend Bob's Red Mill egg replacer. You should be good with any vegan egg replacement though.
I recommend a stand-mixer to make the filling but you should be good with a hand mixer, or even a spatula, it will just take a lot longer.
I just melted a bit of the Biscoff cookie butter in the microwave and drizzled that on. I also like the Reddi-Whip vegan whip cream! But add whatever you like!
here's a HANDY DANDY video too!
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PUMPKIN CHEESECAKE METHOD
For the Crust:
250g Biscoff Cookies (or cookie / cracker of choice)
1/2 cup unsalted vegan butter (melted)
For the Filling:
4 (8 oz.) packages of Tofutti (so 32 oz. total)
1/2 cup vegan sour cream
1 cup brown sugar
1/2 cup white sugar
1 Tbsp vanilla extract
4 vegan eggs (I used Bob's Red Mill)
3 Tbsp cornstarch
1 (15 oz.) can of pumpkin puree
1 Tbsp pumpkin spice
1/2 tsp salt
1 tsp lactic acid (optional for more tang)
Preheat oven to 350° F.
To make the crust, first crush up your cookies or crackers in a food processor. You can use a blender, you might have to do it in batches though. Or just put them in a bag and pound them with a rolling pin.
Combine crushed cookies with the melted vegan butter and stir until well combined. You should be able to clump it together easily.
Get a 9" springform pan (you can use 8" or 10" but the filling will be a little taller or shorter) and grease it with cooking spray, though I highly recommend cutting out a circle of parchment paper and lining it with that. I was able to loosen my crust with an offset spatula, but it was kind of a pain in the butt.
Add the cookie mixture to the pan, and using something with a flat bottom (like a glass) lightly press down and even out the crust. Add the pan to the preheated oven for 10 minutes, then remove from oven, and set aside. Lower heat to 325° F.
To make the filling, use the whisk attachment for your stand mixer. Add in the cream cheese, sour cream and lactic acid (if using). Mix on medium speed for 1-2 minutes, and scrape down the sides. Keep mixing until the mixture is smooth and creamy.
Next add in the sugar and salt while the stand mixer is mixing. Add in a bit at a time instead of just dumping it all in at once. Add in the vanilla extract. Scrape down the sides as needed. Next add in the vegan eggs and cornstarch (make a slurry with equal parts water if concerned with lumps though I had no issue). Keep mixing and scraping down sides as needed.
Stop the mixer and then add in the pumpkin puree and pumpkin spice. Mix until well incorporated.
Wrap the bottom of your springform pan in two layers of foil. This is to prevent any water from sneaking in from the water bath. Spray the sides of your springform pan and then add in the filling. Smooth the top with a spatula. Add to a roasting pan and then place in a 325° F preheated oven. Next carefully add some boiling water, enough that it comes up about an inch on your pan.
Bake for 1 hour. After that, leave the cheesecake in the oven for another hour, making sure you don't open the oven door. Some folks leave it open a crack after 20 minutes, but I didn't bother with that. After it's rested in the oven for an hour, remove and let it cool to room temp, then store in the fridge for 6 hours or overnight. Make sure to cover it with some plastic wrap. As the Preppy Kitchen has noted, if you put a paper towel on top, then the plastic wrap, the paper towel will keep the condensation from discoloring the top. But it's optional!
Next, all you need to do is remove from the pan, slice it and serve! I like melting a bit of cookie butter in the microwave and then drizzling that on top, and adding some vegan whip cream!