Experience autumn's finest flavors with this exquisite Vegan Pumpkin Cheesecake crowned with a luscious Pecan Pie topping. This dairy-free delight boasts a rich, creamy texture and harmonious blend of pumpkin spice and pecan goodness, making it a delectable dessert to savor throughout the fall season.
Why You'll Love It:
- Fall Elegance: Elevate your gatherings with a dessert that captures the essence of autumn.
- Creamy Indulgence: Velvety vegan cream cheese creates a luxurious cheesecake filling.
- Irresistible Topping: The sweet, nutty Pecan Pie topping adds the perfect finishing touch.
- Simple Preparation: Clear, step-by-step instructions ensure a hassle-free baking experience.
- Diet-Friendly: Suitable for vegans and those seeking dairy-free alternatives.
Ingredients:
For the Crust:
- ~2 ½ cups (300g) ginger cookies (gluten-free if needed; see note 1 for plain cookies)
- ⅓ cup (75g) melted vegan butter or melted coconut oil
For the Cheesecake Filling:
- 24 oz (675g) vegan cream cheese, room temperature (equivalent to 3 regular tubs)
- 15 oz (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
- 1 cup (250g) thick scoopable canned coconut cream (see note 2 for alternatives)
- 1 cup (200g) granulated sugar or packed brown sugar
- ⅓ cup (40g) cornstarch / corn flour
- 1 tablespoon pumpkin pie spice (see note 3 for homemade blend)
- 1 tablespoon lemon juice (optional)
- 1 teaspoon vanilla extract (optional)
For the Pecan Pie Topping:
- ½ cup (95g) packed brown sugar or coconut sugar
- 2 tablespoons (40g) maple syrup
- 2 tablespoons (30g) vegan butter or margarine
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon ground cinnamon (optional)
- 1 cup (100g) pecans, whole or chopped
Instructions:
Preparing Your Vegan Pumpkin Cheesecake:
- Preheat your oven to 350°F (180°C) and line the bottom and sides of an 8-inch or 9-inch (20 or 23 cm) springform or loose-bottom cake pan with parchment paper.
Crafting the Crust: 2. Begin by adding the ginger cookies to a food processor and pulsing them until they transform into fine crumbs. Combine the resulting crumbs with the melted vegan butter (or melted coconut oil) and press this mixture firmly into the bottom of your cake pan.
- Bake the ginger crust in the oven for 10 minutes, then set it aside. Reduce the oven temperature to 320°F (160°C).
Creating the Creamy Filling: 4. In a large bowl (or using a handheld mixer), beat the vegan cream cheese until smooth and free of lumps. You may also use a blender or food processor for this step.
- Add all the remaining filling ingredients, and mix until well combined. Avoid over-mixing the batter, as it can cause the cheesecake to rise rapidly and then fall during baking.
- Pour this sumptuous pumpkin cheesecake batter into your prepared cake pan, ensuring the surface is smooth. Lightly tap the pan on your countertop to eliminate any air bubbles.
Preparing the Water Bath: 7. Boil 4 cups of water in a kettle or a medium-sized pot.
- Wrap your cake pan with aluminum foil or place it inside a slightly larger round cake pan. Position this setup in a deep baking tray and place it in the middle rack of your oven. Carefully pour boiling water into the baking tray, creating a water level of around 1 inch (see additional tips in the provided post).
Baking Your Vegan Pumpkin Cheesecake: 9. Bake the cheesecake for 60-75 minutes, or until it's just right. You'll know it's ready when you gently shake the cake pan and the edges appear set, while the center remains slightly jiggly. The cheesecake will continue to set as it cools (note 4).
- Turn off the oven and allow the cheesecake to rest inside the closed oven for at least 1 hour. Afterwards, remove the cheesecake and let it cool to room temperature. Finally, cover it and refrigerate for a minimum of 4 hours, or overnight.
Preparing the Pecan Pie Topping: 11. In a small saucepan over medium heat, combine all the pecan pie topping ingredients except the pecans. Simmer for 5 minutes, then add the pecans. Remove from heat and allow the mixture to cool and thicken.
- Keep your vegan pumpkin cheesecake chilled until needed. Just before serving, generously spoon the pecan topping or your preferred topping over the cheesecake.
Elevate your fall celebrations with this heavenly Vegan Pumpkin Cheesecake adorned with a delightful Pecan Pie topping!