Description

This baked vegan pumpkin cheesecake features a crispy cinnamon streusel and uses a full can of pumpkin puree to bake into a silky and rich pumpkin cheesecake that’s perfectly spiced! No eggs, and entirely dairy free, yet you’d never know!

Ingredients

Scale

Streusel:

1 cup (125 g) all purpose flour
1 tsp pumpkin spice
3/4 cup (150 g) light brown sugar
5 tbsp (70 g) vegan butter, melted and cooled to room temperature
1/8 tsp sea salt

Biscoff Cookie Crust:

1 250 g-package Biscoff cookies
1/4 cup (57 g) vegan butter, melted

Pumpkin Cheesecake Batter:

32 ounces (4 8-ounce containers) vegan cream cheese, room temperature
1 15-ounce can pumpkin puree
1/2 cup (120 g) vegan sour cream or dairy free yogurt, room temperature
1 cup (240 g) coconut cream or vegan heavy cream
1 cup (200 g) light brown sugar
1/2 cup (100 g) granulated sugar
9 tbsp (90 g) organic cornstarch or arrowroot starch
1 tbsp pumpkin spice
1 tbsp vanilla extract

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Instructions

Prep: Preheat the oven to 400F. Line a 9″ springform pan with parchment paper both on the bottom and walls of the cheesecake pan. Place the springform pan on a baking sheet, and make sure you have a separate second baking sheet for the water bath.
Make the streusel: Whisk together the melted vegan butter, brown sugar, flour, pumpkin spice, and salt until it resembles a crumble. Then set aside.
Make the crust: Add the graham crackers or cookies to a food processor, and pulse until you reach a fine crumb. Then add in the melted vegan butter, and pulse again until you get a wet crumb. Press the cookie crumbs into the bottom of your cheesecake pan, working up the sides of the pan as well. Place the pan into the oven to bake for 10-12 minutes to par-bake. While the crust is baking, make the filling.
Make the cheesecake filling: In a large food processor, stand mixer with whisk attachment, or large bowl with hand mixer, cream together the cream cheese, pumpkin pure, and dairy free yogurt until smooth. Add in the light brown sugar, sugar, cream, pumpkin spice, vanilla, and cornstarch. Cream together again until smooth. Pour the cheesecake filling into the springform pan, and smooth the top. Top with the streusel topping. Make sure the cheesecake pan is still on its baking sheet (SEPARATE from the baking sheet used for the water bath- this cheesecake baking sheet just helps to transport the cheesecake to and from the oven).
Create the water bath: Be ready to move to the next step immediately after finishing this step. Make sure that you boil the 3-4 cups water prior to pouring the water into the pan. Pour the boiling water into the pan.
Bake the cheesecake: Carefully place the water bath baking sheet into the oven on the low rack. Then place the cheesecake baking sheet onto the middle rack and quickly close the oven to bake for 65-70 minutes, or until the the top of the streusel golden. The center is set but still wiggly. Turn off the oven, and allow the cheesecake to sit in the oven for 1 hour with the door slightly cracked. The water should also be completely dissolved. Please see the video tutorial. The cheesecake should still be wiggly. This is completely fine and should be that way. This cheesecake will not seem cooked at all when you first turn off the oven.
Chill the cheesecake: Remove the cheesecake from the oven and allow the cheesecake to cool at room temperature for 15 minutes. Then cover and place the cheesecake into the fridge to chill for 4 hours, or overnight.
Serve: Carefully remove the cheesecake from the springform pan, top with vegan whipped cream, slice and serve!

Notes

Pie crust cut outs: These I made using pie cutters and with leftover pie dough I had while making another pie!

Keywords: pumpkin streusel cheesecake, baked vegan pumpkin cheesecake, vegan pumpkin cheesecake