Vegan Pumpkin Cheesecake
What is better than a traditional cheesecake? Dare I say, vegan pumpkin cheesecake! This fall-themed dessert is perfect for Thanksgiving or any of your cheesecake needs.
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Y’all, I did it – I combined two of my favorites (pumpkin everything + cheesecake) and created a heavenly dessert that we literally can’t stop eating. Seriously, the first time I tested this pumpkin cheesecake recipe, I put it in the fridge, took a nap, and woke up to half of it gone because my husband and son loved it so much.
After the initial test, I did some tweaking and now it’s even better. This pumpkin cheesecake has the perfect amount of pumpkin, spices, sweetness, and creaminess.
Traditional cheesecakes use a few ingredients that are not vegan – namely, cream cheese and eggs. Both are pretty easy to replace. We’ll simply be using vegan cream cheese (my favorite lately has been the Go Veggie cream cheese) and cornstarch. Cornstarch will help the cheesecake set like eggs would.
Instructions
First, let’s prep the crust! The crust is simply graham cracker crumbs and vegan butter. Make sure to read the ingredients as many graham cracker brands contain honey. The generic store brand at my local store (Kroger) is vegan. I prefer to pulse the graham crackers in the blender to create crumbs. You could also place the crackers in a baggie and crush them with a rolling pin.
Mix the graham cracker crumbs with the melted butter. Then, press into the bottom of a springform cheesecake pan using something with a flat bottom, like a measuring cup.
To prep the filling, mix the cream cheese together to get a smooth consistency. Separately, whisk together the pumpkin and cornstarch. Combine with the cream cheese.
Mix in the remaining ingredients until just incorporated. Be careful not to mix too much. We don’t want too much air in our batter or the cheesecake will deflate.
Bake for an hour on the middle rack – the cheesecake will still be super jiggly and the middle will look uncooked. No worries! It will set up just fine once cooled and placed in the fridge overnight. Keep it in the pan while cooling and setting.
Before opening your springform pan up, I recommend running a knife along the edges to make sure the cheesecake isn’t sticking to the pan.
When serving, top this pumpkin cheesecake with whipped cream and cinnamon or enjoy as is!
Commonly Asked Questions
What is the best vegan cream cheese to use?
The best brands of vegan cream cheese to use for this recipe are: Go Veggie, Kite Hill, and Trader Joe’s brand.
I tested Miyoko’s cream cheese out while filming the recipe video for this cheesecake – it resulted in a significantly denser cheesecake that cracked. The flavor was also much more tart as the cream cheese is cultured and very overpowering. I do not recommend using Miyoko’s.
While I love my homemade cream cheese, it is just not as silky smooth as store-bought cream cheese and doesn’t set the same way. I would personally recommend just buying the vegan cream cheese for the best results. If you do end up trying it, let me know how it turns out, but don’t hold me liable!
Can I Use Pumpkin Pie Spice?
Absolutely. This recipe calls for cinnamon, ginger, cloves, and nutmeg which are all the same spices used in pumpkin pie spice. You can substitute 2 teaspoons of pumpkin pie spice in place of those ingredients.
What Can I Use Instead of Coconut Oil?
The coconut oil has two purposes in this recipe: creaminess and to help the cheesecake set when cooled. The best substitution would be vegan butter (low-salt like Miyoko’s would be the best), the second best would be another type of oil (with mild flavor like canola, grapeseed, or avocado.)
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Vegan Pumpkin Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- ½ cup melted vegan butter
- 4 (8 oz) containers of vegan cream cheese room temperature
- 1 can (15 oz) pumpkin purée
- ¼ cup cornstarch or arrowroot powder
- ¾ cup sugar
- 3 tablespoons melted coconut oil
- 2 teaspoons lemon juice
- 1½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon cloves
Instructions
- Pre-heat oven to 350°F.
- Mix graham cracker crumbs and melted butter together. Press into a 9-inch springform cheesecake pan evenly using a flat-bottomed object like a measuring cup.
- In a large bowl, mix the cream cheese together until smooth.
- In a small bowl, whisk together the pumpkin puree and cornstarch until the cornstarch is fully dissolved. Mix it into the bowl with the cream cheese.
- Mix in the remaining ingredients (sugar, coconut oil, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and cloves.) You can use an electric hand mixer on low or mix by hand – either way, don't overmix, just mix until everything is incorporated.
- Pour the pumpkin cream cheese mixture into the pan and spread out evenly. Give the pan a few gentle taps on the counter to fill in any gaps.
- Bake for 1 hour. The cheesecake will still be jiggly, especially in the middle, but it will get firm when it sets in the fridge.
- Let cool on the counter for 2-3 hours. Then place in the fridge for at least 10 hours (or overnight, ideally.)
- Serve cold. Keep in the fridge for up to 5 days.
Has anyone substituted maple syrup for sugar?
Made with So Delicious cream cheese and after the hour bake it looks nothing like cheesecake; almost looks separated and like it’s been boiling in oil…is it the cream cheese I used?
Hi Karissa,
The crust looked extremely wet and a lot dripped from bottom of springform pan. I baked it for 1 hr but it’s still VERY watery. And butter is bubbling up all around the sides. Not the normal jiggly. Help! Lol
Did you change the recipe to reflect 4 qty 8oz cream cheeses recently? I made this the past 2 years and only recall using 2 qty 8oz containers. Is it really 4 qty?
Thank you!
Nope – I haven’t changed it. It’s always been 4!
Can’t wait to try this.. although these brands of cream cheese are not available to me. I was wondering how much fresh pumpkin I would use because of there is no canned pumpkin where I live.
15 ounces
i used trader joe’s new cream cheese on this and there is a skin on top of it, something seems to have gone wrong. maybe it will taste good when it sets! crossing my fingers !
How did it finally turn out?
I made this for the first time yesterday. It was also my first time ever attempting a cheesecake. I have always been wary of the water bath. I have to say this recipe is PERFECT for a baker like me: simple, quick, straightforward, with nothing to fear. It came out easily, perfectly, and oh so delicious! It’s officially become my new favorite fall holiday dessert
Hi! i took my cheesecake out of the oven and forgot about it on the counter! Im so worried its spoiled. Does anyone know if its ok to eat?
Is the coconut absolutely necessary?
You can substitute vegan butter.
So I just bought the ingredients to make this, and bought Miyokos because that’s what I saw in the video. Just read your post and saw you recommended not using it ♀️. What can I do to save my cheesecake besides go drop another $25 on cream cheese?
Hey, Emily. I used GoVeggie in the video, not Miyokos. However, if you like Miyokos, you can go ahead and use it. Just leave out the lemon juice as Miyokos is pretty tart as is.
Karissa, I am about to get into the kitchen and make this for my lovely daughter who is not totally vegan but cannot have dairy, eggs nor yeast. I am really excited to make this for her and I will definitely let you know how it turns out! I was unable to find any of the cream cheese brands you recommend but my daughter recommended Tofutti so, let’s see how it goes. Trader Joe’s near me doesn’t even carry vegan cream cheese! The horror! Though she can’t have regular cream cheese, I have 8 boxes of regular as a back-up for the rest of us and to have plenty to share with friends! Wish me luck! I have tons of faith on this one! Stay tuned!
Good luck, Laura! Tofutti should work. Report back!
Karissa, my daughter and I are sitting here having the cheesecakes. Her, the vegan and me the regular. I did taste your recipe and we were BOTH like, this is fascinating!! It really IS delicious! I am planning to share this with my physical therapist tomorrow but I’m taking them some of both to see if they can tell the difference!! Final comment from my daughter, “I am dumb-founded!” Thanks so much! We really do like it!!
First time making this and I just moved it a little in the oven to see if it’s jiggly and it didn’t just jiggle it literally moved! Like water was it the cheese I used in freaking out
What cream cheese did you use?
Hi Karissa!
I’m making this for Thanksgiving like others. Does this need to sit in a water bath while baking?
Thanks!
Nope!
Hi am planning on making this for thanksgiving. Can I substitute corn starch for tapioca starch? How much would I use? I also want to sub regular can sugar for coconut sugar which I think should be fine. Also, what kind of cream cheese did you use? I’m not sure if Daiya would taste good, I want to find a cashew based one. Have you ever tried cashew cream instead of cream cheese?
Hey, Ashley! I have recommended a few cream cheese brands in the post (I typically use GoVeggie or the Trader Joe’s brand.) Instead of cornstarch, arrowroot powder would be the next best thing (same amount). I have not tested it with tapioca so I’m not sure how that would work.
Ok thanks so much! I am going to try it wish Mykos cashew cream cheese! I can’t wait! I haven’t made a vegan cheesecake yet so I can’t wait to try it! Thanks again!
Oh good to know you recommend the “go veggie” brand as I used TJ’s vegan CC last year and it was incredible. Was a little nervous for this brand but most convenient to get.
2nd year making now! Excited to share this with my immediate family this year.
Yes, I like the GoVeggie brand. Unfortunately when I bought it last week, two of them were “soupy” instead of their usual consistency. If this happens to you, I would recommend adding more cornstarch to thicken it up (maybe 1/3 cup instead of 1/4 cup)
We used gaur gum in place of cornstarch. And cut the recipe in half to make one pie instead. Very delicious and super easy. My daughter’s name is Kharissa so she was very excited to see the name of the blog.
Made this for a friend’s birthday. She’s dairy free and said it was the best dessert she’s had all year. The rest of the guests were amazed it was dairy free!! It was a big hit!
My sister made this using an 8″ Keebler graham crust and it was delicious! This recipe makes 1 Keebler graham crust 8″ pie, PLUS 9 Keebler Mini tartlets. (or 2 pies!) She froze her tartlets and they came out fine when thawed!
Made this for Thanksgiving and it was excellent! First successful attempt at vegan cheesecake – I’ve tried a few that have required freezing and they’ve never quite worked out. I did, however, double the amount of sugar (also used brown sugar), and I added a tablespoon of granulated sugar and a bit of vanilla to the crust (my mom uses Vanilla Wafers for her cheesecake crust and this made it taste similar to that). Anyway, cheesecake was always my favorite dessert and I haven’t had it since becoming vegan 2 years ago, so I really, REALLY enjoyed this recipe and it will definitely become a Thanksgiving staple for me. Thank you!
I cut this recipe in half & made it in 4 small springform pans. I cooked it for 40 min & it came out perfect. My mom couldn’t believe it was vegan. We both liked that it wasn’t super sweet either. The texture was perfect too. This will be my new Thanksgiving tradition.
First time making vegan cheesecake. What is the lemon for? Taste? To help it set or bake better with other ingredients? Also could I sub the coconut oil for vegan butter? Would it be the same amount? Thank you!
The lemon is basically for taste since cheesecake is a bit tangy. Yes, you can substitute vegan butter in the same amount as the coconut oil.
Can I use melted Cashew butter instead of coconut oil. I don’t use coconut oil in recipes. thank you in advance
Hi, Marla. The next best substitute is another type of oil or vegan butter. You could try cashew butter and I think it would work, but I haven’t tested it so I can’t be 100% sure.
This recipe is the perfect cheesecake base. I made just a couple modifications:
Added a ton more sugar, about double
Added maple syrup
Additional lemon juice to taste
Vanilla bean
Thank you, glad you made the recipe work for you!
Could this be made in a convection oven?
Hi, Ashley! I’m really not sure as I’ve never tried to make a cheesecake in a convection oven. Sorry I can’t be of help!
I’m just making this now and it has been in the oven for an hour and it looks really runny. Should I leave it for a bit longe rg
It will set up once it cools.
Most excellent! I made it a second time and put half ginger snaps with the graham crackers. Yum! Nobody tasted the vegan-ness which is always something our friends are fearful of Karissa always invents delicious recipes!
Thank you so much! So happy everyone enjoyed.