Vegan Pumpkin Cheesecake
Incredibly delicious and creamy vegan pumpkin cheesecake! This easy fall-themed dessert is perfect for Thanksgiving.
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
Directions
- 1
Pre-heat oven to 350°F.
- 2
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.
- 3
In a large bowl, mix the cream cheese together until smooth.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
Let cool on the counter for 2-3 hours. Then place in the fridge for at least 10 hours (or overnight, ideally.)
- 9
Serve cold. Keep in the fridge for up to 5 days.