Published: Oct 20, 2018 · Modified: Mar 11, 2025 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

Creamy Vegan Pumpkin Cheesecake

Jump to Recipe Pin

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

Vegan Pumpkin Cheesecake slice close up with fork.

💌 SAVE THIS

I'll email this post to you, so you can come back to it later!

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.

Jump to:

❤️ Why You'll Love It
🧾 Ingredients
🔪 Instructions
💭 Tips
Other Thanksgiving Recipes
📋 Recipe
💬 Comments

❤️ 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.

30 Minute Vegan Dinners 7-Day Meal Plan on tablet.

FREE EBOOK!

Sign Up For My Newsletter

Get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift!

Shopping list included!

Unsubscribe at any time.

🔪 Instructions

Pecans and rolled oats in a food processor after blending until ground.

Step 1: Add pecans and rolled oats into a food processor. Mix until ground.

Mixture with maple syrup and salt added and blended in a food processor until ball formed.

Step 2: Add maple syrup and salt and blend until a ball forms.

Cheesecake crust in a pan before baking.

Step 3: Grease a cheesecake or pie pan and spread dough in it.

Step 4: Bake until golden on the edges.

Cheesecake ingredients in a food processor before blending.

Step 5: Add the filling ingredients to a food processor.

Cheesecake filling ingredients in a food processor after blending.

Step 6: Blend until smooth and creamy.

Filling spread on crust in a pan before baking.

Step 7: Spread on top of the cheesecake crust. Bake until browned. Top with candied pecans.

Vegan Pumpkin Cheesecake slice with pan of cheesecake.

💭 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.