Vegan Pumpkin Pie Cheesecake

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If a pumpkin pie and a pumpkin cheesecake got married and had a baby

It would be this Vegan Pumpkin Pie Cheesecake with gingersnap crust

And we would name him Gary.

Gary Gary Gary.

 

If you are not sure what I mean by the “Gary” reference click here for the full story and a really good laugh!

But let’s stay focused on the best cheesecake recipe you will ever try

Creamy NY style cheesecake with a gingersnap cookie crust

Gingersnap cookies for decor and also crushed up for gingersnap buttercream rosettes! *totally extra but totally awesome!

 

Of course you can skip the gingersnap crust and go traditional graham crackers

But trust me the gingersnap cookies really add a special something something to this otherwise perfect cheesecake!

The recipe link for the cookies below makes more than you need for this cheesecake recipe

However if you are anything like me you will eat about a quarter of them before you even get to making the cheesecake

A hefty handful of crushed cookies into the buttercream makes for a perfect buttercream rosette for each slice!

Although that addition of buttercream rosette for each slice is optional

It is so amazingly good!

 

Notes for Success:

This was one of my first vegan recipes a couple years ago as I transitioned my blog and YouTube channel to all vegan recipes.

I have since then honed my skills in all things vegan and can now offer you a much easier and slightly better version of this cheesecake

The recipe listed below is the original formulation and will match the video tutorial on YouTube for this recipe

The second recipe listed below is without the egg replacer and it is my famous vegan cheesecake recipe that I have perfected since around 2018.

Naturally I will steer you to make the second recipe but kept  both of them here for you to reference

So as not to confuse you with a video that does not reflect the ingredients I used!

Additionally I often add an addition of firm tofu in place of some of the vegan cream cheese for a lightened up version to cut some of the fat calories.

I do not find an extremely noticeable difference in the outcome of straight vegan cream cheese versus the tofu addition,  so for me I like the tofu version.

Important: I only use Tofutti Cream Cheese for my BAKED recipes. *Not sponsored

I have not had success with any other brand in BAKED recipes.

For some reason the other more expensive brands I’ve tried have broken down into an oily mess when baked.

Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure

So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.

Many times people have complained that their cheesecake is like rubber and they don’t know why!

This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams

CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR THE ORIGINAL CHEESECAKE RECIPE

For more awesome fall cheesecakes click the links below!



No Bake Candy Corn Cheesecake

Biscoff Cookie Butter Cheesecake

Apple Crumb Cheesecake

5.0 from 3 reviews
Vegan Pumpkin Cheesecake
 
Prep time
2 hours
Bake time
1 hour
Total time
3 hours
 
Prepare a 7″ cake panwith pan grease and parchment lining
Preheat oven to 350°F
I did not use a water bath in the video, but I do think it is helpful and a better idea
Serves: 1- 7″ cake serves 10
Ingredients

Vegan Cream Cheese 2- 8ounce packages (454g) * I only use Tofutti brand for baking see notes above Pumpkin Puree 1 cup (250g) Light Brown Sugar 1½ cup (315g) Pumpkin Pie Spice 3 teaspoons (8g) Vanilla Extract 2 teaspoons (10ml) EnerG Egg Replacer 5 teaspoons (20g) Warm Water 6 tablespoons (90ml) FOR THE CRUST: Gingersnap Cookies enough to make 1½ cups of crumbs Vegan Butter melted 2 Tablespoons (30ml) FOR THE GINGERSNAP PUMPKIN BUTTERCREAM: ½ Recipe Buttercream 1 cup crushed gingersnaps finely ground ½ cup canned pumpkin or homemade puree

Instructions

Prepare the crust with the cookies and melted coconut oil, press into the bottom of the greased and parchment lined cake pan Combine the egg replacer with the warm water, whisk smooth Combine the brown sugar with the pumpkin pie spice and work it through Cream the vegan cream cheese smooth, add the brown sugar and spices Add the pumpkin and vanilla extract and then the egg replacer mixture last, mix smooth Pour into crust and bake in a preheated 350°F oven in a water bath for approx 60minutes. It will look bubbly and suspicious! Don’t be alarmed! Cool in the oven for about 30 minutes with the oven off and door slightly cracked. Then cool overnight in the refrigerator to set to firm. Unmold then garnish with gingersnap pumpkin buttercream and more gingersnap cookies

Notes
Pumpkin Pie Cheesecake must be kept refrigerated at all times, will stay fresh in the refrigerator for up to 1 week.
I do not like to freeze vegan cheesecake, I find the texture changes in a bad way & they get soggy on the thaw
3.5.3251

NEW & IMPROVED CHEESECAKE RECIPE:

5.0 from 3 reviews
Updated & Improved Vegan Pumpkin Cheesecake
 
Prep time
10 mins
Bake time
1 hour
Total time
1 hour 10 mins
 
Prepare the gingersnap crust as per the first original recipe listed above
Serves: serves 10
Ingredients

Vegan Cream Cheese 1½ packages (12oz) (336g) * I only use Tofutti Brand for baking Canned Pumpkin 1 cup (226g) Firm Tofu ¼ package (3½ounces) (98g) *not pressed just drain of excess water Light Brown Sugar ¾ cup (150g) Cornstarch 5 Tablespoons (40g) *see notes above All Purpose Flour 2 Tablespoons (15g) Molasses 2 teaspoons (10ml) Salt pinch Cinnamon 1 teaspoon Ground Ginger 1¼ teaspoon Cloves ¼ teaspoon Nutmeg ¼ teaspoon Vanilla Extract 2 teaspoons (10ml) Vegan Butter 2 Tablespoons (28g) Plant Milk 3 Tablespoons (90ml)

Instructions

Prepare the crust as per the instructions listed in the above recipe for the original pumpkin pie cheesecake. Then prepare the cheesecake batter: Combine all the ingredients in a food processor and process smooth. Pour the cheesecake over the prepared crust and bake in a water bath in a preheated 350°F oven for 1 hour Turn the oven off and let the cheesecake cool inside the oven for 1 more hour Out of the oven, cool the rest of the way and then refrigerate for at least 4 hours or overnight. Unmold and then prepare the optional buttercream with gingersnap cookies & pumpkin!

Notes
Pumpkin Pie Cheesecake must be kept refrigerated at all times, will stay fresh in the refrigerator for up to 1 week.
I do not like to freeze vegan cheesecake, I find the texture changes in a bad way & they get soggy on the thaw
3.5.3251

Click here for the video tutorial for the Pumpkin Cheesecake Bars using this new updated recipe

Pumpkin Pie Cheesecake Bars

The post Vegan Pumpkin Pie Cheesecake appeared first on Gretchen’s Vegan Bakery.

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