This decadent Creamy Vegan Pumpkin Cheesecake is sweet and rich. Your holiday menu needs this one on it!

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Why settle for pumpkin pie on Thanksgiving, when you can have Vegan Pumpkin Cheesecake?
This vegan cheesecake is quite delectable. You're going to want to make this into a yearly tradition.
I will admit that I am not much of a dessert person, and I have never cared for apple or pumpkin pie, but this Creamy Vegan Pumpkin Cheesecake is truly addictive.
I did make a Vegan Apple Crisp before this recipe. To me, it tastes more like baked apples with granola than apple pie, which I love.
I also have recipes for Vegan No-Bake Cheesecake and Healthy Pumpkin Pudding. Wash it down with some Cranberry Kombucha.
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❤️ Why You'll Love It
- It is sweet, rich, and creamy.
- Made with minimal ingredients, it is easy to make.
- It's a nice change from pumpkin pie for the holidays.
🧾 Ingredients
Filling
- Vegan cream cheese: The most important ingredient in a cheesecake. Adds a tangy flavor and creamy texture. A good choice is Tofutti cream cheese. If you choose another brand, make sure it is thick and dense.
- Pumpkin purée: Cooked pumpkin purée adds a creamy texture and sweet flavor. Make sure it is not pumpkin pie filling. Pie filling has sugar and spices in it.
- Maple syrup: Adds a sweet maple flavor.
- Vanilla extract: Adds flavor and enhances the other flavors.
- Pumpkin pie spice: For its warming spices.
- Salt: Brings out the sweetness.
- Candied pumpkin pie spice pecans: I used my recipe for this because they're sweet and crunchy, but you could also use plain pecans or leave them off.
Crust
You could also use a Vegan Graham Cracker Crust if you prefer.
- Pecans: Adds a nutty flavor. You could also use walnuts.
- Gluten-free rolled oats: Acts as a binder. Has a mild flavor.
- Maple syrup: Adds a sweet maple flavor. You could also use agave syrup, but I love the maple syrup flavor with this recipe.
- Coconut oil: For greasing the pan. You could also use vegan butter.
- Salt: Brings out the sweetness.
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🔪 Instructions
Step 1: Add pecans and rolled oats into a food processor. Mix until ground.
Step 2: Add maple syrup and salt and blend until a ball forms.
Step 3: Grease a cheesecake or pie pan and spread dough in it.
Step 4: Bake until golden on the edges.
Step 5: Add the filling ingredients to a food processor.
Step 6: Blend until smooth and creamy.
Step 7: Spread on top of the cheesecake crust. Bake until browned. Top with candied pecans.
💭 Tips
- Bake the crust first so that you have a sturdy base to add the cheesecake mixture.
- Taste as you go. You may want more or less maple syrup or pumpkin spice.
- Check on the cheesecake around the 30-minute mark or sooner. All ovens are different and yours may cook faster than mine. It should look brown, but not too dark.
- Let it cool, then refrigerate it.
Other Thanksgiving Recipes
Why have vegan pumpkin pie when you can have a vegan pumpkin cheesecake?
If you tried this Creamy Vegan Pumpkin Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
📋 Recipe
Creamy Vegan Pumpkin Cheesecake
Equipment
- Baking pan
Ingredients
Crust
- ¾ cup pecans
- ¾ cup gluten free rolled oats
- 3 tablespoons maple syrup
- Coconut oil
- Pinch salt
Filling
- 8 ounces vegan cream cheese - I used Tofutti
- ¾ cup pumpkin puree (½ a 15 ounce can)
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- Pinch salt
- Candied Pumpkin Pie Spice Pecans (optional)
Instructions
- Preheat oven to 350°F.
Crust
- Mix pecans and rolled oats in a food processor until it's a ground flour consistency. Add maple syrup and salt.
- Oil an 8" baking pan with coconut oil. Bake crust for 10-15 minutes or until golden on the edges. Let cool.
Filling
- Mix all ingredients in a food processor until smooth and creamy. Spread over crust. Bake at 350°F for 30-35 minutes, or until browned.
- Refrigerate. Top with Candied Pumpkin Pie Spice Pecans.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Ariel Shanelle says
Wow! This looks soooo good! I cannot wait to try this recipe! It doesn't seem that difficult at all. Thank you for this recipe. I'm sure my husband will love it!
Willow Moon says
Thanks, I hope both of you love it!