Up next in 10
Vegan Pumpkin Cheesecake Recipe #recipe #pumpkin #veganrecipes
Oct 11, 2025
The perfect vegan fall dessert does exist, and it's this baked vegan pumpkin cheesecake! Its warm pumpkin pie spice pairs wonderfully with its cool and creamy dairy-free pumpkin cheesecake filling. A true crowd-pleaser, this cheesecake is a great choice for Thanksgiving dessert; no one will be able to detect that there's no dairy or eggs! Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/vegan-pumpkin-cheesecake/ Get my vegan Graham crackers recipe here: https://www.stephsunshine.com/vegan-life/vegan-graham-crackers/ Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/
View Video Transcript
0:00
This cheesecake is absolutely divine.
0:03
It's made with real pumpkin puree and
0:05
warm pumpkin pie spice, but it doesn't
0:08
have any dairy, eggs, or even
0:10
store-bought vegan cream cheese. Hey,
0:13
welcome back. Today, I am sharing one of
0:15
my favorite fall recipes, which is my
0:18
vegan pumpkin cheesecake. I actually
0:20
made this recipe because so many vegan
0:23
cheesecake recipes use store-bought
0:25
vegan cream cheese, and there are two
0:28
problems with that. For one, the flavor
0:30
and texture of vegan cream cheese really
0:33
varies depending on which brand you buy,
0:36
so your results might vary. And two, I
0:39
don't live in the US anymore. I live in
0:40
Taiwan and I hardly even see regular
0:43
cream cheese, let alone vegan cream
0:45
cheese here. So, we are doing something
0:47
a little bit different, but don't worry
0:50
because it is super easy. So, to start,
0:52
we're just going to preheat our oven to
0:54
375°
0:56
F. And we are also going to grease a 9
1:00
in spring form pan with this recipe. Uh
1:03
I'm using vegan butter, but you could
1:05
also use a little bit of oil. All right,
1:07
so next we're just going to take 1 and
1:09
1/4 cups of cashews and soak them in hot
1:12
water for 10 minutes. I haven't found
1:14
any pre-made vegan graham cracker
1:16
crumbs, so I am just going to take my
1:18
homemade vegan graham crackers and I'm
1:21
just going to pulse the blender until I
1:23
have 1 and 3/4 cups of crumbs. If you
1:25
want the recipe for the graham crackers,
1:27
I will also link that in the description
1:29
below. All right, so we are going to
1:31
make this graham cracker crust by mixing
1:34
up the crumbs with 2 tbsp of vegan brown
1:38
sugar and a teaspoon of pumpkin pie
1:40
spice. Then I'm just going to add 6
1:42
tablespoon of melted vegan butter. If
1:46
your 6 tablespoons isn't enough to bring
1:48
it all together, you can add a little
1:50
bit of water if needed, but this should
1:53
be a good amount. All right. So, now
1:55
we're just going to press that into the
1:56
pan. Uh, I'm smoothing out the bottom
1:59
with a glass. And then I'm going to
2:02
press it about halfway up the sides. I
2:04
want to try to keep it as even as
2:06
possible on the sides and not too far up
2:08
the pan because I don't want the crust
2:10
to be higher than the actual cheesecake.
2:12
And we're just going to pop that in the
2:14
oven for 10 minutes and then set it on a
2:16
wire rack to cool. After you take it out
2:18
of the oven, you're also going to want
2:19
to reduce your heat to 325° F. Okay, so
2:23
next we're going to make the filling.
2:24
I'm going to warn you, depending on the
2:26
size of your blender, this filling might
2:29
be too much to do in one batch. So, you
2:32
might need to blend up parts of it at a
2:34
time and then kind of mix it all
2:36
together. My blender jar is just big
2:38
enough to hold all this. Uh, so if you
2:42
have something that's like 6, seven cups
2:45
or larger, you should be okay. So, we're
2:47
going to get the blender jar and just
2:49
add 12 oz of silken tofu, your soaked
2:53
and drained cashews, 1 and a3 cups of
2:56
pumpkin puree, which is not the same as
2:59
pumpkin pie filling, 1 cup of full fat
3:02
canned coconut milk, half a cup each of
3:05
vegan white sugar and brown sugar, 1/4
3:09
cup each of cornstarch and lemon juice,
3:12
1 and 1/2 tbsp of nutritional yeast, 2
3:16
tsp teoons of vanilla, half a tablespoon
3:18
of pumpkin pie spice, and half a
3:20
teaspoon of salt. So, we're going to
3:22
start off the blender on a low speed and
3:24
then just gradually increase the speed.
3:27
And then you're going to let it blend
3:28
for a few minutes until everything is
3:31
totally smooth. Now, I'm going to put my
3:34
cooled spring form pan and the pie crust
3:37
into a 10-in silicone cake pan, which I
3:42
think is the best way to protect the
3:43
cake from leaks in your water bath. Um,
3:47
you could also wrap it in a few layers
3:48
of heavy duty aluminum foil and then use
3:52
like a roasting bag or something on the
3:54
outside of it, but I just find this
3:56
silicone cake pan easy. It's reusable
3:59
and I prefer it. So, if you can find one
4:02
of those, definitely grab one. And then
4:04
we can just pour our filling right into
4:06
the pan. For your water bath, ideally,
4:09
you want to use a large roasting pan,
4:12
but I actually couldn't find one locally
4:15
because not many people have ovens, and
4:18
the ovens here are quite small. So, I am
4:20
just using this 12-in cake pan that I
4:23
found instead. Before you put your
4:24
cheesecake in the oven, you want to just
4:26
boil just enough water to fill your pan
4:30
with the cheesecake in it. Uh you don't
4:32
really need to bring it to a full boil.
4:34
If it just starts to bubble just a
4:35
little bit, that's fine. And you're
4:37
going to put your cheesecake at the
4:38
center of your roasting pan. And then
4:41
put that whole thing in the oven on the
4:43
middle rack. And I like to use a large
4:46
mixing cup for this because it's
4:47
somewhat small and easy to pour. Um and
4:50
just pour that into the roasting pan.
4:52
Just be careful not to splash any water
4:55
inside the cheesecake or the silicone
4:58
mold. And you also don't want to fill
5:00
the water all the way up to the top of
5:02
the silicone mold. Maybe just fill it up
5:04
2/3 of the way to the top of the
5:06
silicone mold. All right. And we are
5:09
just going to bake this for 55 minutes.
5:11
If you are not using a water bath, you
5:14
can bake it for 45 minutes instead. What
5:16
you're looking for is the cake to be
5:18
firm around the edges with when you move
5:20
it a little bit, it the center will
5:22
jiggle a little. Definitely don't
5:24
overbake it because you'll end up with
5:26
cracks on the top and we don't want
5:28
that. Once it's done, we're just going
5:30
to crack the oven door just a little bit
5:33
and leave it cool down inside the oven
5:36
for 1 hour. Then you can put it in the
5:39
fridge to chill for either 4 hours or
5:41
overnight. All right, the cheesecake is
5:43
almost ready. I'm just going to make
5:45
some caramel sauce to drizzle over top.
5:47
So, basically, I'm just taking half a
5:50
cup of sugar and I'm going to melt that
5:52
down on the stove until it turns nice
5:55
and golden. And then, you want to be
5:57
careful here cuz it'll splash out. But
5:59
you're going to add half a cup of canned
6:01
coconut milk. Mix that in and also add
6:05
about an 1/8 of a teaspoon of salt. My
6:07
cheesecake is ready. I've put some
6:09
coconut whipped cream and cinnamon
6:12
around the edges. And then once it's
6:14
sliced, then I'm just going to drizzle
6:15
some caramel on top.
6:19
And that's it.
6:26
So, I am not always the biggest fan of
6:29
all the pumpkin spice everything that
6:31
comes in the fall, but this pumpkin and
6:34
these warm spices just pair so perfectly
6:37
with the cool and creamy cheesecake. It
6:40
is just
6:42
so delicious.
6:43
Well, that is it for this recipe. If you
6:46
do try it, please let me know what you
6:48
think. Leave me a comment here or on my
6:51
website. Thank you so much for being
6:53
here and I'll see you next time.
6:57
[Music]