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–+ servings

Vegan Pumpkin Cheesecake

This fluffy, flavorful cheesecake is a breeze to whip up and so delicious! Simple ingredients make this the perfect holiday dessert for your vegan feast.
Prep Time10 minutes
Cook Time45 minutes
cool time2 hours
Total Time2 hours 55 minutes
Servings: 10 slices
Author: Kathy Patalsky

Equipment

  • 1 blender or food processor
  • 1 pie dish or springform pan
  • parchment paper

Ingredients

Crust

  • 2 cups crushed crackers or cookies or grahams
  • ½ cup melted vegan buttery spread

Filling

  • 16 oz vegan cream cheese
  • 15 oz canned pumpkin, unsweetened
  • 1 tablespoon pumpkin pie spice
  • ½ cup JUST vegan egg or flax eggs
  • ¾ cup maple syrup or agave
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

  • Preheat oven to 350 degrees and line a pie dish with parchment paper. Note: if you use a traditional pie dish, this will fill to the top. If you use a 8 or 10" cake pan, you could actually double the filling recipe to make an extra tall and thick cheesecake!
  • Combine the crushed crackers and melted butter. Press into the pie dish until smooth and packed in.
  • Bake crust for 8 minutes.
  • Combine the filling ingredients in a blender or food processor. Until thick and silky smooth.
  • Remove crust from oven and pour in the filling.
  • Place pie back in oven and bake for 10 minutes at 350, then reduce heat to 325 and bake for an additional 35 minutes.
  • Cool for two hours or overnight in the fridge. You can make this pie a few days ahead of serving it!

Nutrition Estimate

Calories: 350kcal | Carbohydrates: 33g | Protein: 5g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Sodium: 476mg | Potassium: 164mg | Fiber: 5g | Sugar: 18g | Vitamin A: 7051IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg