Rich and decadent vegan pumpkin cheesecake packed with flavor and topped with a caramel sauce and crushed pecans!
Vegan pumpkin cheesecake is here you guys!
I am officially crazy about this cheesecake.
Last time we made a vegan cheesecake we got some feedback on facebook that, even though it was decadent as heck, folks could do with a vegan cheesecake that was less on the healthy side.
They were wanting to see some vegan cookies and vegan butter for the crust, none of this nuts and dates stuff.
Well, we are so happy to oblige.
I like a good cookies and vegan butter crust just as much as the next person.
So this vegan pumpkin cheesecake has a ginger cookie crust that blends so well with the pumpkin flavors in the cheesecake.
And if you love all things cheesecake then also check out our delicious baked vegan baked cheesecake too.
How To Make Vegan Pumpkin Cheesecake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
The Crust:
- Add ginger cookies to the food processor and process into crumbles.
- Melt vegan butter and pour this into the food processor with the cookie crumbles and process until well mixed. Spray an 8-inch round springform pan with non-stick spray and line the bottom with a circle of parchment paper.
- Transfer the cookie crumbs and vegan butter to the springform pan and pat down firmly with the base of a spoon. Place into the freezer to set while you work on the filling.
The Filling:
- Add pumpkin purée, brown sugar and pumpkin pie spice to a pot on the stove and gently warm it, stirring all the while until hot. This melts the sugar and blends the flavors.
- Then add this pumpkin mix to the blender jug along with raw cashews (soaked and drained), coconut milk, melted coconut oil, maple syrup, lemon juice and vanilla. Blend very well until smooth.
- Pour the blended mix out over the cookie crust and smooth down. Place into the freezer to set.
The Topping:
- And then for the topping…..a fabulous caramel sauce made with vegan butter, brown sugar, coconut milk, vanilla and sea salt.
- This sauce is heated on the stove to a simmer and then simmered for a few minutes (stirring constantly) until thickened.
- Pour the caramel sauce over your pumpkin cheesecake, top it with crushed pecans and you have a dessert that will wow anyone.
Ingredient Notes & Tips
Ginger cookies: We used vegan gingersnap cookies, but you can use any ginger cookie. Ideally a snappy, dry cookie that will crumble well. Golden oreos would also work great for this though you would miss that ginger flavor.
Soak the cashews. The cashews should be soaked for at least 15 minutes (and up to an hour) in hot water which will allow them to blend much easier. Just place the cashews into a bowl, pour over boiling hot water from the kettle and leave to soak for 15 minutes, then drain them and they’re ready to use.
Pumpkin Pie Spice: If you don’t have any pumpkin pie spice on hand, you can easily whip up a batch of your own from cinnamon, ginger, nutmeg, allspice and ground cloves. Check out our recipe for homemade pumpkin pie spice.
The sauce: The sauce is completely optional of course. You can leave it off and just decorate the top of your pie with some crushed pecans. If you do make it though, then you might well have some sauce left over, even after adding more to every slice of cheesecake you serve. So use any leftovers as a topping for ice cream, on pancakes, or just eat it with a spoon!
Make It Gluten-Free
The only thing you would need to do to ensure this cheesecake is gluten-free would be to use a gluten-free cookie for the crust. Everything else is already gluten-free.
Make Ahead and Storing
This pie makes an excellent make-ahead option as you can just store it in the freezer and then bring it out 30 minutes to an hour before you need to serve it. Spoon on the sauce, decorate with crushed pecans and serve.
Keep any leftovers stored in the freezer and let thaw for 30 minutes to an hour before enjoying.
More Decadent Vegan Pie Recipes
- Vegan Pumpkin Pie
- Vegan Apple Pie
- Vegan Sweet Potato Pie
- Vegan Banana Cream Pie
- Vegan Coconut Cream Pie
- Vegan Banoffee Pie
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Pumpkin Cheesecake
Ingredients
For the Ginger Cookie Crust:
- 9 ounces Vegan Gingersnap Cookies (250g)
- ½ cup Vegan Butter (Melted) (112g)
For the Vegan Pumpkin Cheesecake:
- 2 cups Raw Cashews (300g) Soaked in boiling water for 15 mins
- 1 cup Pumpkin Purée (225g) Canned or fresh
- ¼ cup Light Brown Sugar (50g)
- 1 Tablespoon Pumpkin Pie Spice
- ½ cup Canned Coconut Milk (120ml) Full Fat, Unsweetened
- ½ cup Maple Syrup (120ml)
- ½ cup Coconut Oil (120ml) Melted
- 2 Tablespoons Lemon Juice
- 1 teaspoon Vanilla Extract
For the Vegan Caramel Sauce:
- 1 cup Light Brown Sugar (200g)
- ¼ cup Vegan Butter (56g)
- ½ cup Canned Coconut Milk (120ml) Full Fat, Unsweetened
- 1 Tablespoon Vanilla Extract
- 1 teaspoon Sea Salt
To Decorate:
- Crushed Pecans
Instructions
- Add the gingersnap cookies to a food processor and process until only crumbs remain. Add in the melted butter and process until mixed.
- Prepare an 8 inch springform pan by spraying it with non-stick spray and lining the bottom with a circle of parchment paper.
- Transfer the ginger cookie crumbs and vegan butter mix to the springform pan and pat down firmly with the back of a spoon. Place into the freezer to set while you prepare the filling.
- Add the pumpkin purée, brown sugar and pumpkin pie spice to a saucepan and heat, stirring constantly until hot. This allows the brown sugar to melt and the flavors to blend with the pumpkin purée perfectly.
- Remove from the heat when hot and add to a blender jug along with the cashews, coconut milk, maple syrup, melted coconut oil, lemon juice and vanilla extract.
- Blend very well until completely smooth.
- Pour the filling on top of the ginger cookie crust and return to the freezer to set completely. This will take several hours, at least 4-6 hours or you can just leave it overnight.
- When the cheesecake has set, remove it from the springform pan and let it sit at room temperature for about 30 minutes to thaw before serving.
- Prepare the caramel sauce by adding the brown sugar, vegan butter, coconut milk, vanilla and salt to a saucepan and bringing to a simmer, stirring constantly. Continue to simmer at low heat for a few minutes (stirring constantly) until the sauce has thickened slightly. The sauce will thicken more as it cools. Remove from the heat and let it cool. You can speed up the cooling process by placing the saucepan into the freezer.
- Once the caramel sauce has cooled, spoon it out over the top of the cheesecake and decorate with crushed pecans.
Notes
- Ginger cookies: We used vegan gingersnap cookies, but you can use any ginger cookie. Ideally a snappy, dry cookie that will crumble well. Golden oreos would also work great for this though you would miss that ginger flavor.
- Soak the cashews. The cashews should be soaked for at least 15 minutes (and up to an hour) in hot water which will allow them to blend much easier. Just place the cashews into a bowl, pour over boiling hot water from the kettle and leave to soak for 15 minutes, then drain them and they’re ready to use.
- Pumpkin Pie Spice: If you don’t have any pumpkin pie spice on hand, you can easily whip up a batch of your own from cinnamon, ginger, nutmeg, allspice and ground cloves. Check out our recipe for homemade pumpkin pie spice.
- The sauce: The sauce is completely optional of course. You can leave it off and just decorate the top of your pie with some crushed pecans. If you do make it though, then you might have some sauce left over, even after adding more to every slice of cheesecake you serve. So use any leftovers as a topping for ice cream, on pancakes, or just eat it with a spoon!
Hi, this sounds delish but since I do not have a Vitamix, would raw cashew butter be okay to use instead of raw cashews and if so, would the ratio be the same? Thanks!
Hi Patty, I’m not sure, it might work! You would use half the amount of cashew butter, so use 1 cup cashew butter to replace the 2 cups cashews.
Made for my six year old grandsons for Thanksgiving. Made my own gingersnap crust with 2 cups almonds (blended), ginger, cinnamon, maple syrup, molasses, almond butter, salt. Smoosh together and press into greased springform pan, baked 350 degree oven until brown.
Sounds great! Thanks for sharing Kathleen!
This sounds perfect for my vegan family for thanksgiving. Think I can sub in sweet potatoes for the pumpkin?
Hi Lydia, yes I think you could! 🙂
Can I use vegan cream cheese instead of cashews?
No, not in this recipe.
Hello! I would love to make this for Thanksgiving, but our blender just died. We have a really nice food processor – do you think that would work to make the filling? If not, do you have any other suggestions? Thank you!
Hi Emma, the food processor should work, it may not be quite as smooth as with a blender, but it will still work. All the best! 🙂
Another awesome recipe! Thank you! I made this for Halloween and it was Devine. Just having some from the freezer a week later and I think it’s even better now. I used a 9inch springform pan as I don’t have an 8inch so the slices were slightly thinner than yours but it was fine. I needed it to be gluten free so I used some Gf cookies and added a tsp of ginger powder to the mix to get the ginger taste. This worked well! I used your home made butter recipe too which is now a staple in our house (game changer thank you!!!) Also I can’t get maple syrup where I live so I subbed that with ‘vegan honey’ which is made from palm sugar. The caramel sauce is delicious and I kept wanting to eat spoonfuls of it on its own! So quick and easy too so I wouldn’t advise skipping it !
Wonderful to hear that Mo! Thanks for the awesome comment and review!