Baked Vegan Pumpkin Cheesecake

A baked vegan pumpkin cheesecake with a ginger cookie crust and an optional pecan topping. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @rainbownourishments

Original recipe source

Cook time: 80 minutes

Servings: 12

Ingredients

• 200 g ginger cookies gluten-free if needed
• 75 g vegan butter melted
• 675 g vegan cream cheese room temperature
• 425 g pumpkin puree canned or homemade, not pumpkin pie filling
• 215 g coconut cream thick, scoopable, canned
• 200 g granulated sugar
• 40 g cornstarch corn flour
• 1 tablespoon pumpkin pie spice
• 100 g packed brown sugar
• 115 g dairy-free cream
• 30 g vegan butter or margarine
• 100 g pecans whole or chopped

Instructions

1. Preheat the oven to 350°F (180°C) and line the bottom and sides of an 8-inch or 9-inch springform pan or loose-bottom pan with parchment paper. Oven is preheated and pan is lined.
2. Make the crust: pulse the ginger cookies in a food processor until fine crumbs form, then add the melted vegan butter and pulse until combined. Press the mixture firmly into the pan. Crust is pressed into the pan.
3. Bake the crust for 10 minutes, then set it aside and reduce the oven temperature to 320°F (160°C). Crust is prebaked.
4. Make the filling: blend the vegan cream cheese, pumpkin puree, coconut cream, sugar, cornstarch, and pumpkin pie spice until smooth without lumps. Filling is smooth.
5. Pour the filling into the pan, smooth the surface, and tap the pan a few times to release air bubbles. Pan is filled and smoothed.
6. Prepare a water bath: boil 4 cups of water, wrap the pan with foil or place it inside a larger round cake pan, set it in a deep baking tray, and pour in boiling water until it is about 1 inch deep. Bake for 75 to 85 minutes, until the edges are set and the center is still jiggly. Cheesecake edges are set and the center still jiggles.
7. Turn off the oven and leave the cheesecake inside with the door closed for at least 1 hour. Remove it, let it sit at room temperature until lukewarm, then cover and refrigerate overnight. Cheesecake is chilled overnight.
8. Make the pecan topping: heat the brown sugar, dairy-free cream, and vegan butter or margarine over low-medium heat for 5 to 10 minutes until thickened, then stir in the pecans. Let cool and thicken further. Topping has thickened and cooled.
9. Serve the cheesecake chilled with the pecan topping spooned over the top, if using. Ready to serve.