This Vegan Pumpkin Cheesecake is so creamy and flavorful. A perfect fall dessert!
If you’re new around here, there’s one thing you need to know about me: I love cheesecake. It’s rich, creamy, and utterly delicious. In fact, for my birthday, I’ve been known to bake a cheesecake rather than a traditional birthday cake. And trust me, my friends and family don’t seem to mind. I think it’s safe to say that cheesecake is one of those classic desserts that’s loved by many. Therefore, I am always adding new and improved cheesecake recipes to the blog, and I’m really excited about today’s vegan pumpkin cheesecake recipe!
Velvety and brimming with sweet and spicy, cozy fall flavors, this cheesecake will impress everyone lucky enough to get a slice. It’s a perfect alternative to pumpkin pie come the holidays and super easy to whip up!
Is This Vegan Pumpkin Cheesecake Healthy?
I’m afraid we really can’t call this cheesecake healthy. It’s not usually a label we would apply to desserts that don’t shy away from sugar, and the fact that it’s vegan doesn’t mean it’s necessarily better for you! I wouldn’t replace the sugar for the sake of making the cheesecake healthier. Sugars like coconut sugar or brown sugar will certainly work and even give the cake some caramel notes, but they’re still sugars. My best advice? Save the recipe for special occasions and enjoy it in moderation!
Crown Your Cheesecake Like Royalty!
Now that you’ve baked your delicious vegan pumpkin cheesecake, it’s time to slice it up and enjoy it, but don’t forget the toppings! Though a dollop of vegan whipped cream and some chocolate curls will work just fine, this is your chance to really get creative! You could drizzle it with some chocolate syrup or warm fudge sauce, or slice up some fresh fruit and layer it on top. Drizzling a warm fruit sauce with berries would also be delicious. And I have a silky-smooth Dairy-Free Vegan Caramel Sauce that would make this cheesecake so decadent, especially if you finish it off with a scattering of chopped pecans. The possibilities for toppings on your cheesecake are endless!
How to Make Ahead And Store
The cheesecake needs to chill for at least 8 hours, or overnight. Keep the cake in an airtight container in your fridge and it will stay good for up to 5 days. You can also freeze it (whole or sliced) for up to 3 months, in case you want to get a head start on your holiday baking.
Serving Suggestions
If you’re serving this as a holiday dessert, an excellent pairing would be some Sugar-Free Cranberry Sauce. A fruity Raspberry Curd would also cut through the richness of the cake by adding some zesty flavors.
Of course, coffee and cake are a great combo, but why not really treat yourself to something special and serve it with an elegant Espresso Martini or a sparkling Orange-Cranberry Cocktail With Champagne?
Ingredients
For the crust:
- 1 3/4 cup graham cracker crumbs GF if needed
- 1 1/2 tablespoons sugar
- 1/3 cup vegan butter melted
For the cheesecake
- 3 tablespoons flax meal
- 1/2 cup warm water
- 3 containers Tofutti cream cheese, at room temperature (use this brand! 8 oz each)
- 1 1/3 cups canned pumpkin
- 1 cup sugar
- 4 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
Instructions
- Heat your oven to 350°F.
- In a large bowl, stir together the graham cracker crumbs and sugar. Add in the melted butter until well mixed.
- Press the crust into the base and about 2 inches up the side of a 9-inch springform pan and bake until lightly golden brown, about 8 minutes. Cool on the counter while you make the cheesecake.
For the cheesecake
- Whisk the flax meal and water in a small bowl and set aside to gel up, about 10 minutes. Stir it every few minutes.
- Use an electric hand mixer to beat the cream cheese and pumpkin until well mixed.
- Add in the sugar and spice and beat again.
- Add in the flax "eggs" and vanilla and beat until well mixed.
- Pour into the prepared crust and bake until the top is a deep golden brown and rises, about 1 hour 30-40 minutes. The center will not set but will firm up in the refrigerator.
- Allow to cool completely at room temperature. Then cover and refrigerate at least 8 hours or overnight.
- Slice and DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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