Vegan Pumpkin Cheesecake is a plant-based dessert with a unique flavor and taste. It combines well with vegan cream cheese, butter, and pumpkin puree. The texture of the vegan pumpkin cheesecake is creamy, smooth, and silky. This dish is quite simple. Just a few basic items are needed to prepare this delicious cake. Everyone will like its taste, especially kids. It is perfect for cozy autumn nights, Christmas, or Thanksgiving parties. This dish is so good that you can try it at home. Let’s bake the cake together.
Equipment
- Oven
- Baking Tray
- Aluminum Foil
- Spoon
- Mixing Bowl
- Food Blender
- Mixer
Ingredients
Preparation of Graham Cracker Crust
- Plant-based Graham Cracker crumbs, 1 1/2cups
- Vegan butter, 5tbsps
- Granulated sugar, 2 tablespoons
Pumpkin Cheesecake Filling
- Vegan cream cheese, 8 ounces
- Can coconut cream 13.5 ounces
- Can pumpkin puree, 15ounces
- Granulated sugar, 1 1/4cups
- Cornstarch 4tbsp
- Pumpkin Pie spice mix 1 1/2 tsp
- Vanilla Extract 2tsps
- Lemon Juice 3tbsps
Preparation of Whipped Coconut Cream
- Full-fat coconut milk 1can
- Granulated sugar, 1 pinch
- Vanilla extract, 1tsp
- Cinnamon for garnishing
Ingredient notes:
Pumpkin Pie spice mix: You can also use ground nutmeg, ground ginger, cinnamon, and allspice.
Granulated Sugar: It is easier to dissolve sugar than regular sugar.
Vanilla Extract: I used this extract to add a vanilla flavor. Choose your favorite extract.
Vegan Cream Cheese: It contains less fat content.
Instructions
Preheat the oven
- First, heat the oven to 350 degrees.
- Line the baking tray with several sheets of aluminum foil so the oil does not leak.
- Next, add the parchment paper to the center of the tray, and grease it with oil.
- Set aside the baking tray.
Preparation of crust
- Add Vegan Graham Cracker, melted butter, and granulated sugar to a mixing bowl.
- Combine all crust ingredients well by using a spoon.
- Add this crust to a baking tray. Set aside.
Preparation of filling
- Beat the vegan cream cheese with a mixer until it is smooth.
- Next, add a can of coconut cream, granulated sugar, cornstarch, pumpkin pie spice mix, lemon juice, vanilla extract, and pumpkin puree to this cheese.
- Whisk it until it’s smooth and creamy.
- Now, add this creamy filling over the crust layer.
Baking of Cheesecake
- Place the baking tray inside the oven.
- Bake it for 60-70 minutes until it is soft.
- After that, cool the cake in the oven for 5-6 minutes.
- Take out the cheesecake from the oven.
- Chill it at normal temperature. This cake can also be chilled for 20 to 30 minutes in the fridge.
Making of Whipped Coconut Cream
- Beat the coconut milk with a food blender until it’s smooth.
- Add granulated sugar and vanilla extract to this cream.
- Whisk it until it forms a thick texture.
- The coconut cream is ready.
Assembling
- Pour this coconut cream over the pumpkin cheese cream.
- Serve chilled.
Cheesecake Topping Suggestions
You can serve the tasty cheesecake with toppings like Aquafaba Whipped Cream, vanilla ice cream, caramel sauce, cinnamon, pumpkin pie spice, crushed almonds, and coconut whipped cream.
Tips
- Don’t overbake the cake. The oven temperatures should be low.
- To avoid the cake from caking, use a water bath to bake the cake.
- Before slicing, let the cake cool to room temperature
- Use good-quality pumpkin puree.
- To prevent overcrowding, we will assemble the cake into layers.
- The coconut cream can be substituted with full-fat coconut milk.
- Use maple syrup, agave nectar, or coconut instead of granulated sugar.
Storage Information
Refrigerate: You can refrigerate the cheesecake for one month.
Freezer: You can also freeze the cake. Wrap the pieces of cake in aluminum foil or plastic cover and keep it in the freezer for two to three months.
FAQs
Which cheese cream will combine well with this dish?
Any type of cheese cream will work. But I recommend using Tofutti, Kite Hill, or Traders Joe’s cheese cream. All of these work well.
Is there any alternative available for Graham crust?
You can substitute the Graham Crust with golden Oreo cookies, gluten-free pie crust, gingersnaps, or vegan ginger cookies. These crust options give the cake a crunchy and flavorful taste.
Nutritional Facts Per Serving
Serving Size: 1 Cake Slice
Total Amount: 10 slices
Total Calories: 462kcal
Carbohydrates 44g
Protein 6g
Fat 32g
Fiber 6g
Sugar 28g
Sodium 330mg
Iron 2mg
