Vegan Pumpkin Cheesecake

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As I have mentioned on here before, I am not a chef. The entirety of my culinary career has consisted of following other peoples’ recipes or just completely winging it and seeing what happens, for better or for worse. This recipe is the latter.

I have been really feeling the fall vibes lately, so I wanted to create a recipe that represents the cozy, warm feeling I get this time of year. And also, this year will be our first completely vegan Thanksgiving! Last year, we didn’t have any turkey since we had just cut meat out, but everything else was still fair game.

And one of my favorite parts of the holidays is the food. Particularly the dessert at the end. But just because I’m vegan, doesn’t mean I should have to miss out on all the yummy goodness. (Although Pinterest definitely isn’t lacking in the vegan dessert department.)

Satisfy those cravings with this easy vegan pumpkin cheesecake recipe! Perfect for the holidays or any occasion!

This recipe is something I have been wanting to experiment with for awhile. I have always loved cheesecake ever since my childhood friend’s dad made us an oreo one when we were kids. Something about the sweet/slightly sour flavor just really stuck with me.

The pumpkin part comes from my mom and grandma’s pumpkin pie that they would make every single year. Loading it up with whipped cream and just basking in the pumpkin-y flavor.

Satisfy those cravings with this easy vegan pumpkin cheesecake recipe! Perfect for the holidays or any occasion!

This is extremely easy to make, guys. I was honestly a bit nervous when I started, because I know that cheesecake can be kinda tricky to bake. One thing to do before starting is to make sure all ingredients are completely room temperature. They’ll be much easier to blend, and it will help prevent uneven baking later on.

You will also need a springform pan, which ensures that everything will stay in shape during the cooling and setting process. Just be sure to properly line it and run a knife along the edges before unlocking to prevent the sides from sticking. 

Satisfy those cravings with this easy vegan pumpkin cheesecake recipe! Perfect for the holidays or any occasion!

Personally, I enjoy super solid cheesecake. I originally put in the freezer for a few hours after baking and then took the pictures. However, after we had all eaten some, I put it in the freezer overnight and the next day was much more enjoyable. I felt like everything stayed in place a little better than before.

Satisfy those cravings with this easy vegan pumpkin cheesecake recipe! Perfect for the holidays or any occasion!

(This was the last picture I took because immediately after, I ate the bite, followed by the entire slice before I could even think twice.)

The whipped topping is adapted from a recipe from Petite Allergy Treats using coconut cream, and oh. my. GOSH. it is so incredibly good. The recipe is literally just coconut cream and powdered sugar and it’s honestly my new obsession. One thing to remember is to make sure to refrigerate the coconut cream for at least 5 hours (but over night is best). Otherwise, it will not whip properly. Lesson learned! 🙂

Satisfy those cravings with this easy vegan pumpkin cheesecake recipe! Perfect for the holidays or any occasion!

This recipe is something everyone can make. And if you have an overactive sweet tooth like me, it’s definitely sure to fill some of those cravings! 😉

What are some of your favorite holiday treats?

5 from 1 vote
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Vegan Pumpkin Cheesecake

This pumpkin cheesecake is vegan, easy to make, and absolutely delicious! A perfect holiday treat for anyone who loves pumpkin pie or cheesecake.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 16 oz vegan cream cheese* 2 Tofutti tubs
  • 1 1/2 cups + 2 Tbsp sugar
  • 1 can pure pumpkin
  • 1/2 cup vegan sour cream
  • 2 Tbsp vanilla extract
  • 2 tsp cinnamon
  • 16 graham crackers crumbled
  • 1 stick vegan butter room temperature

Instructions

  1. Preheat oven to 350 F. Line the bottom of a springform pan with parchment paper.

  2. Combine graham crackers, butter, and 2 Tbsp sugar in a food processor and pulse until slightly solid. Press into the bottom of the springform pan until flat. Place in fridge to harden

  3. In a medium size bowl, beat cream cheese with a hand mixer until smooth. Gradually add in sugar until completely blended

  4. Add in pumpkin, sour cream, vanilla, and cinnamon and beat 2-3 minutes until smooth

  5. Pour mixture into springform pan and bake for one hour or until edges are a deep golden brown.

  6. Allow to cool one hour on counter before placing in freezer for at least 4-5 hours. Serve with a dollop of whipped topping and enjoy!

Recipe Notes

*Make sure cream cheese is completely room temperature otherwise it will not blend as well
You can also refrigerate overnight, but it will not be as firm. I chose to put it in the freezer so it would be more solid.

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