September 16, 2018 83 Comments

Easy Vegan Pumpkin Cheesecake

Name: Easy Vegan Pumpkin Cheesecake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 1/2 cups cookie crumbs (graham crackers, ginger snaps, or any hard vegan cookie), (gluten-free if preferred); 1/4 cup melted vegan butter; 1 1/2 cup raw cashews, (softened (see step 3)); 1 cup pumpkin puree ((not pumpkin pie filling)); 1/2 cup plant-based milk ((such as soy or oat)); 1/2 cup white sugar; 1 tablespoon corn starch; 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; 1/4 teaspoon salt

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This recipe for my Easy Vegan Pumpkin Cheesecake is a real game changer.

It's always my goal here on It Doesn't Taste Like Chicken to make recipes that YOU want. I try to make vegan food easier, full of flavor, and super satisfying. I also try to make it fulfil each and every craving you might have. So when I asked on my Facebook page what recipes you were hoping for from me for Thanksgiving or Christmas, an Easy Vegan Pumpkin Cheesecake recipe was one of the most requested.

My Easy Vegan Pumpkin Pie is one of the most popular recipes on my blog and I already have a classic plain vegan cheesecake that is to die for in my cookbook Fuss-Free Vegan. So my plan of attack was to combine both recipes to make the ultimate easy vegan pumpkin cheesecake. That's what I did, and let me tell you, am I ever glad you requested this recipe because ooh la la, this is one mighty delicious pumpkin infused dessert.

The creamy bliss of a cheesecake, with autumn pumpkin flavours, is not too sweet, just perfectly mouth pleasingly delicious.

I'm a fan of cheesecake with no toppings, but I know that I'm not the norm. So if you want to jazz this vegan pumpkin cheesecake up a little, feel free to serve it with Vegan Coconut Whipped Cream, Vegan Marshmallow Fluff, Pumpkin Spice Syrup, a drizzle of maple syrup, a vegan caramel sauce, some toasted pecans, or any other toppings you desire. This cheesecake can get all sorts of fancy, perfect for Thanksgiving, Christmas, or a random Tuesday celebration.

TO MAKE THE EASY VEGAN PUMPKIN CHEESECAKE CRUST:

Start by cutting a circle of parchment paper to fit the bottom of an 8 inch round baking pan, and line the sides with a strip of parchment as well so that the cake won't stick to the pan. You could alternatively try a silicone baking pan, but I just used what I had on hand.

For the cookie crust, I used store-bought gingersnap cookies that were accidentally vegan, but any hard vegan cookie will work such as graham crackers, vanilla or chocolate wafers. Just check to make sure they are vegan.

Grind up the cookies of your choice in a food processor. In a medium bowl, mix the cookie crumbs with the melted vegan butter. Pour the crumb mixture into the pan then spread the crumbs evenly and press them down firmly. Bake for 6 - 8 minutes until the edges are lightly golden. Remove from oven but leave the oven on.

TO MAKE THE VEGAN PUMPKIN CHEESECAKE FILLING:

Add all of the ingredients to a food processor or blender and blend until as smooth as possible stopping to scrape the sides as needed.

The smoother you can get it, the better. I tried both the food processor and blender and didn't have a preference for either. The key was just to keep blending for a looong time. You want this baby smooth!

Pour the mixture over top of the cookie crust and spread evenly.

Bake for 25 - 35 minutes until the edges look dry and begin to crack. Let cool at room temperature, then transfer to the fridge and allow to chill uncovered for a minimum of 4 hours or overnight until set.

Next, grab yourself a slice and get ready to be transported to flavor country!

Bon appetegan!

Sam Turnbull.

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5 from 38 votes