Published: Oct 20, 2018 · Modified: Sep 28, 2022 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

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

Creamy Vegan Pumpkin Cheesecake slice close up with fork.

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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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🧾 Ingredients
🔪 Instructions
🥡 Storage
💭 Tips
Other Thanksgiving Recipes
📋 Recipe
💬 Comments

🧾 Ingredients

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.
Coconut oil: For greasing the pan. You could also use vegan butter.
Salt: Brings out the sweetness.

Filling

Vegan cream cheese: The most important ingredient in a cheesecake! Adds a tangy flavor and creamy texture.
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.

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🔪 Instructions

Mix pecans and rolled oats in a food processor until ground. Add maple syrup and salt and blend until combined.

Grease a baking pan and the spread dough in it. Bake until golden on the edges.

In a food processor blend the filling ingredients. Spread on top of the pie crust and bake until browned.

Top with candied pecans.

Creamy Vegan Pumpkin Cheesecake filling in food processor with spatula.

Creamy Vegan Pumpkin Cheesecake in a baking pan and a slice on a plate with fork.

🥡 Storage

This Vegan Pumpkin Cheesecake will last up to 5 days in an airtight container in the fridge.

Creamy Vegan Pumpkin Cheesecake in baking pan.

💭 Tips

Bake the crust first so that you have a sturdy base to add the cheesecake mixture to.
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.