Vegan Pumpkin Cheesecake

This Vegan pumpkin cheesecake is the best dessert for fall because I often crave sweets, and I was looking for a dessert that fits the season and is vegan since I am vegetarian and skip non-vegan items. So, I tried this yummy dairy-free and egg-free cheesecake, which my family loved a lot. Since it’s pumpkin season, you all must try it! This cheesecake is sure to become your favorite.

Ingredients for Vegan Pumpkin Cheesecake

For the Filling:

• Silken tofu: Ideal for achieving a smooth and creamy consistency in the filling.
• Cashews: Soak them in water overnight to soften them. If time is short, soaking in boiling water for an hour also works.
• Lemon juice: Adds a touch of tang to balance the flavors.
• Coconut cream: Refrigerate a can of coconut milk overnight, then skim off the thick cream that forms on top. This helps create a rich texture.
• Pumpkin purée: Use canned pumpkin for convenience. Homemade purée can also work, but make sure it’s not pumpkin pie filling, which contains added sugar and spices.
• Maple syrup: Choose a light maple syrup to keep the cheesecake’s bright color.
• Sugar: White sugar is best for maintaining the orange color, but coconut or brown sugar can be used for a sweeter flavor.
• Vanilla extract: Enhances the overall flavor.
• Spices: A blend of cinnamon, nutmeg, allspice, and ginger gives the filling its signature fall flavor. Pumpkin pie spice can be used as an alternative to this mixture.
• Cornstarch: Helps thicken the filling. Arrowroot or tapioca starch may work as substitutes, although these have not been tested.

For the crust:

• Sea salt: Just a pinch to enhance the flavors.
• Vegan graham crackers: Use bisque cookies, they make a delicious base.
• Vegan butter: Can be substituted with coconut oil if desired. These ingredients make a delicious creamy cheesecake with a delicious crust, perfect for fall gatherings!

Tools You’ll Need

Springform Pan: A six-inch springform pan is recommended, as it allows for easy removal of the cheesecake, making it easier to cut. A regular cake pan can also be used, though it may make slicing and serving a bit more difficult.

Food Processor: This recipe is essential for grinding the cashews finely and blending the filling into a smooth texture. A high-speed blender will also work, but a stand mixer won’t be enough for a cashew-based filling.

How to Make Vegan Pumpkin Cheesecake

• Preheat the oven to 350°F (175°C).
• Press the tofu: Use a paper towel or kitchen towel to gently press the silken tofu, removing excess moisture.
• Blend the filling: In a food processor or high-speed blender, add the tofu, cashews, lemon juice, coconut cream, pumpkin puree, maple syrup, sugar, vanilla extract, spices, and cornstarch. Blend until smooth and creamy. Set the filling aside.
• Prepare the crust: In a clean bowl of the food processor or blender, pulse the vegan cookies and melted vegan butter until fully crumbled.
• Assemble the crust: Line the bottom of the springform pan with parchment paper and grease the sides with coconut oil. Press the crust mixture down, making sure it is even and slightly raised along the edges.
• Add the filling: Pour the cheesecake filling over the prepared crust and smooth the top with a spoon.

Baking in a Water Bath

• Prepare the water bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in.
• Set up the bath: Place the springform pan inside a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the springform pan.
• Bake the cheesecake for 50 minutes to 1 hour. The edges should be golden, and the middle should be slightly lighter. It will continue to set as it cools.
• Cool and refrigerate: Once done, allow the cheesecake to cool completely at room temperature, then refrigerate for at least 6 hours or overnight for best results.
• Serve: Top with coconut whipped cream and a sprinkle of cinnamon. Slice and enjoy!