Description
Indulge in this velvety, baked vegan pumpkin cheesecake that serves as the ultimate autumn centerpiece. Featuring a crunchy ginger snap crust and a rich, spiced pumpkin filling made with coconut cream and vegan cream cheese, this plant-based dessert is both sophisticated and comforting. Slow-baked in a water bath for a perfectly smooth, crack-free texture, it’s a mindful treat perfect for festive gatherings or cozy seasonal afternoons.
Ingredients
2 ½ cups ginger cookies, crushed into crumbs
â…“ cup melted vegan butter or coconut oil
24 oz vegan cream cheese, room temperature
15 oz pure pumpkin puree
¾ cup thick canned coconut cream
1 cup granulated or brown sugar
â…“ cup cornstarch
1 tablespoon pumpkin pie spice blend
1 tablespoon lemon juice
1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (165°C) and grease a springform pan.
Mix the ginger cookie crumbs and melted vegan butter together, then press firmly into the bottom of the prepared pan.
In a large bowl, beat the vegan cream cheese until smooth.
Add the pumpkin puree, coconut cream, sugar, cornstarch, pumpkin pie spice, lemon juice, and vanilla extract; mix until fully incorporated.
Pour the filling over the prepared crust and smooth the top.
Place the springform pan in a large roasting pan filled with boiling water reaching halfway up the cake pan (water bath).
Bake for 60-70 minutes until set but still slightly jiggly in the center.
Turn off the oven and leave the cheesecake inside for one hour with the door cracked.
Remove from the oven, cool completely, and refrigerate for at least 6 hours before serving.
Notes
Ensure all ingredients are at room temperature for the smoothest filling. For a crack-free surface, avoid over-mixing your batter. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg