This Pumpkin Pie Cheesecake is a Vegan New York Style Cheesecake recipe that is extra creamy, incredibly delicious and super easy to make even without eggs! The perfect cake for autumn and winter!
The Best Vegan Pumpkin Cheesecake Recipe
This autumnal pumpkin cheesecake is not only delicious, but it’s also “eggcellent” – because it doesn’t use eggs, dairy milk, sour cream, heavy cream or butter. In this post, I’ll show you how to make this delicious cake that’s perfect for cozy fall evenings or Thanksgiving.
Are you ready to take your taste buds on an autumnal journey? Give it a try and let the flavors take you away!
Ingredients for this Cheesecake Recipe
The pumpkin cheesecake consists of 3 components: The crispy cookie crust, the creamy cheesecake filling and the toppings. You need the following ingredients for this vegan recipe:
Cookie Crust
- Caramel cookies (or other cookies)
- Vegan butter (melted)
Cheesecake Filling
- Pumpkin puree
- Vegan cream cheese (room warm)
- Soy cream (room warm) or coconut milk
- Raw cane sugar
- Cornstarch
- Cinnamon
- Turmeric (optional for the yellow color)
Topping (optional)
- Pecans
How to make Vegan Pumpkin Cheesecake
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. You can then find the full recipe with exact measurements in the recipe card below!
Step 1: Make the cookie crust
First, place the cookies in a food processor and crush to fine crumbs. (Or place in a freezer bag, squeeze out the air, then seal tightly and roll over with a rolling pin). Then mix the cookie crumbs with melted vegan butter and press onto the bottom of a baking pan lined with parchment paper.
Step 2: Prepare the pumpkin cheesecake filling.
In a mixing bowl, blend the pumpkin puree, dairy-free cream cheese, soy cream, sugar, cornstarch, cinnamon and turmeric with a handheld electric mixer until smooth and creamy. Pour the creamy cheesecake filling onto the cookie crust and smooth it out.
Step 3: Bake the cheesecake.
Place a baking dish filled with water in the oven and bake the cheesecake at 320 °F (160 °C) for 70 minutes. Then turn off the oven and leave the cheesecake in the oven for a few more minutes with the oven door slightly open.
Step 4: Leave to cool and decorate.
Then let the cake cool completely and put it in the refrigerator for at least 2 more hours. Once it is completely set, you can decorate it with pecans or whipped cream. Then slice and enjoy!
Tips for this Cheesecake Recipe
- The baking dish filled with water creates steam in the oven, which prevents the cheesecake from cracking quickly.
- The cheesecake will not be completely set after baking. It is perfectly fine if the center is still wobbly.
- It is important not to remove the cheesecake from the oven immediately after baking, and certainly not from the pan immediately. The pumpkin cheesecake needs to cool slowly first and then still be in the refrigerator to set completely.
- You can decorate the pumpkin pie cheesecake with any toppings you like, such as pecans, walnuts, hazelnuts, almonds or small pipes of cream.
- To cut perfectly clean pieces of cake, be sure to use a sharp knife. Hold the blade under hot water, then dry quickly and cut the cheesecake.
- For variety, you can also use a square or rectangular baking pan to serve cheesecake brownies or cheesecake slices.
How to prevent cheesecake from cracking?
There are some tips to prevent cheesecake from cracking while baking:
- Use the water bath method: Bake the cheesecake in a water bath by placing the springform pan in a larger baking sheet with water. The water bath helps ensure even heat distribution and can prevent cracking.
- Use a lower baking temperature: Bake the cheesecake at a slightly lower temperature than specified in the recipe. A lower temperature will prevent excessive heat exposure, which can potentially cause the cheesecake to crack.
- Avoid overmixing: Don’t stir the cheesecake mixture too long. If you stir too much, it can lead to excessive airing, which increases the risk of cracking
- Let the cheesecake cool slowly: Don’t take the cheesecake out of the oven immediately after baking. Turn off the oven and let the cheesecake cool slowly. Cooling too quickly can also cause cracking.
How to make ahead and store cheesecake?
Since cheesecake needs to cool for a long time after baking, it’s ideal for making it ahead! So you can bake the cake the day before and serve it to your guests the next day. If you keep it loosely covered or in a cake pan with a tea towel on top, it will keep in the fridge for up to 5 days. You can also freeze it for up to 2 months!
This Vegan Pumpkin Cheesecake recipe is:
- Dairy-free (lactose-free)
- Eggless
- Creamy
- Simple
- Flavorful
- Autumnal
- Sweet
- Contains a whole pumpkin
- Perfect for any occasion
- Easier to make than you think!
- Totally delicious!
More Vegan Pumpkin Cake Recipes
- The Best Pumpkin Cake
- Pumpkin Cheesecake Brownies
- Chocolate Chip Pumpkin Muffins
- Pumpkin Bread
- Chocolate Marble Pumpkin Bread
- Pumpkin Cheesecake Bars with Cinnamon Streusel
- Pumpkin Cake with Cheesecake Swirl
- Best Vegan Pumpkin Pie
- Pumpkin Doughnuts
Recipe Video
This autumnal dessert is an absolute delight that will transport you to the wonderful world of fall flavors. If you try this easy vegan pumpkin pie cheesecake recipe, feel free to leave me a comment and a star rating! And if you take a picture of it, feel free to tag me on Instagram or Facebook @biancazapatka and use the hashtag #biancazapatka so I don’t miss your post! Have fun baking! 🙂
Vegan Pumpkin Cheesecake - New York Style
Author:Ingredients
Cookie Crust
- 7 oz (200 g) caramel cookies or other cookies
- 4.3 tbsp (60) vegan butter melted
Cheesecake Filling
- 14 oz (400 g) pumpkin puree
- 14 oz (400) vegan cream cheese room-warm
- 7 oz (200 g) soy cream room temperature or coconut milk
- ¾ cup (150 g) raw cane sugar
- 5 tbsp (50 g) cornstarch
- 2 tsp cinnamon
- ½ tsp turmeric optional for the yellow color
Topping (optional)
- pecans
Instructions
*Note: Check out the recipe video + tips + step-by-step pictures above!
Cookie Crust
- Preheat the oven to 320 °F (160 °C). Lightly grease a 8-Inch (20 cm) baking pan and line the bottom with parchment paper.
- Place the cookies in a food processor and crush into fine crumbs. (Or place in a freezer bag, squeeze out the air, then seal tightly and roll over with a rolling pin).
- Place the cookie crumbs in a bowl. Add melted vegan butter and stir to combine.
- Spread the cookie mixture on the bottom of the prepared baking pan and press down firmly.
Cheesecake Filling
- In a mixing bowl, mix pumpkin puree, cream cheese, dairy-free cream, sugar, cornstarch, cinnamon and turmeric with an electric hand mixer until smooth and creamy.
- Pour the creamy cheesecake filling on the cookie crust and smooth it out.
- Place a baking dish filled with water in the oven and bake the cheesecake for 70 minutes. Then turn off the oven and leave the cheesecake in the oven for a few more minutes with the oven door slightly open. Let the cake cool to room temperature and refrigerate for at least 2 hours until completely set.
- Decorate with pecans as desired, slice and enjoy!
Notes
- To prevent the cheesecake from collapsing and cracking after baking, it is important to let it cool slowly. Also, after 40 minutes of baking, it may help to take the cake out of the oven and gently run a sharp knife along the edge to loosen the still soft cheesecake filling from the baking pan and remove the tension. Then return the cake to the oven and continue baking. When baked, cut in again and let cool to finish. For more tips on how cheesecake doesn't crack, click here.
- Make ahead & Storing: Cheesecake will keep in the refrigerator for up to 5 days and can be frozen for up to 2 months.
- More helpful tips and further information about the recipe are mentioned in the blog post above!
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