Vegan Pumpkin Cheesecake

Whether or not you love all things pumpkin spice, you'll be sold after you try this recipe. Pumpkin spice isn't just mixed into the creamy pumpkin cheesecake filling; it's also infused into the crunchy vegan Graham cracker crust.

Trying this recipe doesn't require too much prep. Just mix and bake the crust, then blend and bake the filling.

Instead of using store-bought vegan cream cheese, I developed this recipe with standard ingredients like silken tofu, raw cashews, coconut milk, and lemon juice. There are a few advantages to this:

• Store-bought vegan cream cheese varies in quality. I have yet to find a vegan cream cheese that actually tastes like cream cheese, and each brand tastes different. So a recipe with vegan cream cheese is going to give you unpredictable results.
• Easy-to-find ingredients. Vegan cream cheese may be hard to find in your area, but cashews, coconut milk, silken tofu, and lemon juice are typically more readily available.
• Bakes up perfectly. You don't have to worry about over-mixing or over-blending the filling with this easy recipe. After 55 minutes in the oven, this vegan cheesecake has a flat top (no sinking) and a thick, creamy texture.

Ingredient Notes & Substitutions

Where can I find vegan Graham crackers? Can I make this without nuts? For all your ingredient-related questions, check this section! If you can't find the answer here, feel free to leave me a comment, and I'll reply as soon as I can.

Filling Ingredients

silken tofu: Part of the base of the cheesecake, this provides a creamy texture. If you can only get a larger package of silken tofu, I recommend using a digital scale to ensure you have the right amount.

pumpkin purée: Make sure you're buying pumpkin purée and not pumpkin pie filling for this recipe. Extra pumpkin purée can be stored in a freezer bag in the freezer for 2 to 3 months. Defrost it in the refrigerator overnight before using.

cashews: Make sure you're choosing raw, unsalted cashews for this recipe. If you need to make a nut-free version, sunflower seeds will also work, but they have a stronger flavor that you may notice.

coconut milk: Use canned coconut milk, not a coconut beverage. Also, make sure you're buying the regular (full-fat) type and not a "lite" version. Before opening the can, shake it up to ensure that it's evenly mixed.

sugar and brown sugar: I like the flavor of half granulated sugar and half brown sugar in this recipe, but you could use all of one or the other. If the sugar in your area is cane sugar (as it is in the US), choose organic sugar to ensure that it's vegan. Coconut sugar would also work for a refined sugar-free option (but you will also want to replace the sugar in the Graham crackers and crust).

lemon juice: This gives the cheesecake the tangy flavor that is characteristic of cream cheese. I prefer freshly squeezed for the best flavor, but bottled would work in a pinch.

cornstarch: Instead of using eggs to set our cheesecake, we'll use cornstarch, which will firm up the filling as it bakes.

nutritional yeast: Adds a bit of a cheesy flavor to the vegan cream cheese filling.

vanilla extract: For flavor; I prefer real vanilla extract instead of artificial vanilla flavoring, as its flavors are more complex.

pumpkin pie spice: One of the stars of this cheesecake is its pumpkin pie spice, which creates a warm, sweet taste. Don't have pumpkin pie spice? Just mix up: 2 tablespoons ground cinnamon, 1/2 tablespoon ground ginger, 1 teaspoon ground nutmeg, 3/4 teaspoon ground cloves, and 3/4 teaspoon ground allspice.

salt: Enhances all the complex flavors in this recipe. I used sea salt, but you can also use table salt or pink salt.

Crust and Caramel Ingredients

Graham cracker crumbs: Many store-bought Graham crackers contain honey, so they're not vegan. The only brand I'm aware of that's vegan is Nabisco original Graham crackers, but I prefer to make my own using my vegan Graham cracker recipe. If you're making them, you can skip the cinnamon-sugar topping.

melted vegan butter: This helps keep the Graham cracker crust together.

Tips for Creamy, Fail-Proof Vegan Cheesecake

Use a glass to pack your Graham cracker crust: For an even crust that stays together, I like to use a glass with a large, flat bottom to press it in. Start in the middle of the crust and push extra crumbs toward the edge of the pan. Then use your fingers to press the crumbs about 1 inch up the sides of the pan.

Use a water bath: Although you could make this cheesecake without a water bath (bake for 45 minutes instead of 55), I recommend using a water bath for a creamy texture and a top without cracks. See the next section for more water bath tips.

Don't bake too long: When your cheesecake is ready, you'll see that the sides are set, but the center will jiggle if you shake the pan a bit. Don't let the jiggle fool you into thinking the cheesecake isn't done! This is the perfect time to turn off the oven and let the cheesecake cool with the door cracked.

Let it cool: Quick temperature changes can cause your cheesecake to crack on top. Instead, let it cool inside the oven for at least one hour. If it's still hot, you can let it cool at room temperature on a wire rack before refrigerating it.

Serve clean slices: Slicing this vegan pumpkin cheesecake isn't too hard, but a few tips will make it much easier. First, you want to transfer the cheesecake to a cutting board or large platter. Release and remove the sides of the springform plan, then slide a butter knife under the bottom of the cheesecake to separate it from the bottom of the pan. Then, use a cake lifter or two large spatulas to move the cheesecake.

Plan your slices before you begin slicing. You can use your knife to make light marks on the cheesecake. Then, run a large chef's knife under hot water, dry it, and make one slice. Repeat, rinsing and drying your knife in between every slice.

Leak-Free Water Bath Tips

There's nothing worse than waiting an hour for your cheesecake to bake, only to find out that the crust is soggy because water from your water bath leaked into the springform pan. Since a springform pan is not one solid piece, it can leak if you don't protect it well. But don't let that deter you from using a water bath (aka bain-marie).

The most common method of protecting your pan is not the one I recommend. This involves wrapping the pan in three layers of heavy-duty foil. Unfortunately, this method isn't fail-proof. If this is all you can get, then I'd recommend adding an extra layer of protection by putting a plastic oven bag around the foil.

For more reliable protection, I like to use a round silicone cake mold that's 1 inch larger than my springform pan. This is a one-piece solution that's easy to slip on the pan, and it can be used over and over again.

Storing Leftovers

This pumpkin cheesecake will stay fresh in the refrigerator for 2 to 3 days. After that, your crust may begin to soften. Store it in an airtight container or on its serving plate, covered with plastic wrap.

You can also freeze the cheesecake in a freezer-safe container for storage up to 2 months. Defrost in the refrigerator overnight.

More Vegan Fall Dessert Recipes

If you enjoyed this vegan pumpkin cheesecake, I have plenty more fall dessert recipes that you're going to love! I even have a complete collection of vegan Thanksgiving desserts that are perfect for serving a holiday crowd.

• Vegan apple crisp
• Vegan pumpkin muffins
• Classic vegan cheesecake
• Vegan peanut butter pie
• Vegan apple galette
• Vegan apple muffins