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Pumpkin Pie Cheesecake (vegan)

vegan Pumpkin Pie Cheesecake recipe
A twist on the thanksgiving favourite
Freya
5 from 87 votes
Prep 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Equipment

  • Blender
  • Rolling Pin
  • 9" loose-bottomed Cake Tin
  • Measuring Spoons/Cups/Scale
  • Mixing Spoon
  • Spatula

Ingredients

Cheesecake Filling

  • 1 box Silken Tofu - drained
  • 1 cup Brown Sugar
  • 1 can Pumpkin puree - pure, not flavoured
  • 1/4 cup Arrowroot - or Tapioca Starch
  • 1 tsp Vanilla Extract
  • 2 tsp ground Cinnamon
  • 1 tsp Lemon Juice
  • 1/2 tsp Allspice
  • 3/4 tsp Nutmeg (preferably freshly grated but dried is ok)
  • 1/8 tsp Ground Cloves

Cheesecake Base

  • 150 g Ginger Biscuits - finely crushed (vegan/gluten free as your preference)
  • 150 g Digestive Biscuits - finely crushed
  • 50 g Vegan Butter - melted

Sour Cream Topping (optional)

  • 1 cup Sour Cream - vegan, I use Tofutti
  • 1/4 cup Superfine Sugar
  • 1 tsp Vanilla Extract

Instructions

  • Preheat oven to 180c.
  • Crush the biscuits until they resemble sand.
  • In a small saucepan, gently melt the spread. Add the biscuits crumbs and stir well until coated and stick together when you press them lightly. You may need to add a little more spread to the mixture.
  • Press crumb mixture firmly into a 9"loose-bottomed cake tin.
  • In a blender, or by hand, mix together all the ingredients for the cheesecake filling until smooth.
    Pour into the cake tin, over the biscuit base.
  • Bake for 55-60 minutes until firm to the touch.
  • Meanwhile, whisk together the sour cream topping, until smooth and creamy.
  • Remove the cheesecake from the oven, turn up to 200c. 
  • Pour the sour cream mixture over the baked cheesecake and return to the oven for 10 minutes.
  • Cool thoroughly at room temperature and then chill overnight.
  • Dust with a little icing sugar (optional) cut into slices and wow your guests!

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Pumpkin Pie Cheesecake (vegan)
Serving Size
 
100 g
Amount per Serving
Calories
337
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
15
mg
5
%
Sodium
 
164
mg
7
%
Potassium
 
220
mg
6
%
Carbohydrates
 
57
g
19
%
Fiber
 
3
g
13
%
Sugar
 
41
g
46
%
Protein
 
3
g
6
%
Vitamin A
 
8688
IU
174
%
Vitamin C
 
3
mg
4
%
Calcium
 
81
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.