Description
This exquisite vegan pumpkin cheesecake captures the essence of autumn in every bite. With a zesty ginger-snap cookie crust, a velvety pumpkin-spiced filling, and the richness of coconut cream, it offers a sophisticated, dairy-free alternative to the classic New York-style cheesecake. Baked to a perfect consistency, this centerpiece dessert is ideal for holiday gatherings and festive celebrations, proving that plant-based ingredients can be indulgent, creamy, and undeniably satisfying.
Ingredients
2 cups ginger-snap cookies, crushed
1/4 cup melted vegan butter
24 oz vegan cream cheese, softened
1 cup full-fat coconut cream
1 cup pumpkin puree
3/4 cup granulated sugar
1/4 cup cornstarch
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
Instructions
Preheat oven to 325°F (165°C).
Combine crushed ginger-snap cookies and melted vegan butter; press into the bottom of a 9-inch springform pan.
In a large bowl, beat the vegan cream cheese and sugar until smooth.
Add the pumpkin puree, coconut cream, vanilla, cinnamon, nutmeg, and ginger; beat until combined.
Gradually whisk in the cornstarch until the batter is smooth.
Pour the mixture over the crust and level the surface.
Place in a water bath and bake for 60-70 minutes until edges are set but the center has a slight jiggle.
Cool in the oven with the door propped open for 1 hour, then chill in the refrigerator for at least 8 hours or overnight.
Notes
Always bring your vegan cream cheese to room temperature for the smoothest texture. Do not skip the water bath, as it helps regulate the baking temperature and prevents cracking. Ensure the cheesecake is completely chilled before slicing for clean, professional-looking wedges.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg