Vegan Pumpkin Cheesecake
This delicious vegan pumpkin cheesecake combines the classic flavors of pumpkin pie with a creamy texture, all without dairy or eggs, making it a perfect plant-based dessert for any occasion.
Ingredients
For the crust
- 1 vegan graham cracker crust Store-bought or homemade
For the filling
- 1.5 cups canned solid-pack pumpkin 1 can
- 0.5 cup packed light brown sugar
- 0.5 cup granulated sugar
- 0.25 cup vegan milk or cream (or fat from a can of coconut milk)
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1.5 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon salt
- 16 oz vegan cream cheese 2 packages, at room temperature
- vegan caramel sauce optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare the crust by ensuring the store-bought vegan graham cracker crust is ready or crush vegan graham crackers, mix with melted vegan butter, and press into a cheesecake pan.
Filling
- In a mixing bowl, blend the vegan cream cheese until smooth.
- Add in the canned pumpkin, both sugars, vegan milk, vanilla extract, and cornstarch. Blend until well combined.
- Sprinkle in the cinnamon, pumpkin pie spice, and salt. Continue mixing until the spices are evenly distributed.
Baking
- Pour the pumpkin mixture into your prepared crust and smooth the top with a spatula.
- Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- Allow the cheesecake to cool to room temperature before transferring it to the refrigerator.
- Chill for at least 4 hours, or overnight for best results.
Serving
- Before serving, drizzle with vegan caramel sauce, if desired, and slice into generous pieces.
Notes
Choose quality ingredients for best results. Ensure the cream cheese is at room temperature before mixing to create a smooth, lump-free filling. Don't overmix to avoid cracks in the cheesecake.