Vegan Pumpkin Pie Cheesecake with gingersnap crust

Vegan Pumpkin PIe Cheesecake wtih gingersnap crust

Vegan Pumpkin PIe Cheesecake wtih gingersnap crust

If a pumpkin pie and a pumpkin cheesecake got married and had a baby it would be this Vegan Pumpkin Pie Cheesecake with gingersnap crust

And we would name him Gary.

Gary Gary Gary.

For those who want to know what on earth I can be talking about with my new GaryCake recipe click here for the full story

It does not get any more amazing than this recipe, I could probably just stop right here and say, “my work is done.”

But to heck with that! I have so much more up my sleeve you are going to flip!

But first things first, let’s get this new fall season rolling with a building on recipes that will go down in history.

First you will prepare my Gingersnap Cookie recipe (vegan version of course!) and I do recommend to make the entire batch even though it makes more than you will need.

If you are anything like me you will eat about ¼ of them before you even start this cheesecake recipe!

5.0 from 2 reviews
Vegan Pumpkin Pie Cheesecake with gingersnap crust
Prep time
Cook time
Total time
Prepare a 7" cake pan with pan grease and parchment lining
Serves: 1- 7" cake
  • Vegan Cream Cheese 2- 8ounce packages (454g)
  • Pumpkin Puree 1 cup (250g)
  • Light Brown Sugar 1½ cup (315g)
  • Pumpkin Pie Spice 3 teaspoons (8g)
  • Vanilla Extract 2 teaspoons (10ml)
  • EnerG Egg Replacer 5 teaspoons (20g)
  • Warm Water 6 tablespoons (90ml)
  • Gingersnap Cookies enough to make 1½ cups of crumbs
  • Coconut Oil 2 Tablespoons (30ml)
  • ¼ Recipe Vegan Buttercream
  • 1 cup crushed gingersnaps finely ground
  • ½ cup pumpkin puree
  1. Combine the egg replacer with the warm water, whisk smooth
  2. Combine the brown sugar with the pumpkin pie spice and work it through
  3. Prepare the crust with the cookies and melted coconut oil, press into the bottom of the greased and parchment lined pan. Freeze while you prepare the cheesecake batter
  4. Cream the vegan cream cheese smooth, add the brown sugar and spices
  5. Add the pumpkin and vanilla extract and then the egg replacer mixture last, mix smooth
  6. Pour into crust and bake in a preheated 345°F oven for approx 60minutes.
  7. It will look bubbly and suspicious! Don't be alarmed!
  8. Cool in the oven for about 30 minutes with the oven off and door slightly cracked.
  9. Then cool overnight in the refrigerator to set to firm.
  10. Unmold then garnish with gingersnap pumpkin buttercream and more gingersnap cookies
Keep cheesecake refrigerated for up to 1 week, it can stay at room temperature for about 3 hours maximum.



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  1. Can I call it vallooju at home? I just can’t bring myself to eat a Gary, sponge Bob’s pet is just cute and cartoony. Vegans could still come to my wine tasting they could eat the nuts, and grapes, and drink the wine. Thanks for the recipe

  2. What about the non vegan version? How many eggs would it be? I’ve been following you since your bakery days and now that you’re doing everything vegan, I left out and abandoned. 🙁

    1. I understand! So disappointing. Speechless, had no idea this was coming down the pike. Such a hassle trying to convert to asking about egg quantity. I am forced to find a new baker. Thank you for prior recipes. Happy baking.

        1. This recipe is AMAZING! I’m really am so thankful as a vegan to have a great pumpkin cheesecake recipe to turn to for the holidays because it was always my favorite growing up. I really do believe a plant based lifestyle is becoming more and more of a norm, and for good reasons! Why not make a cheesecake that is equally delicious that is also better for you, the planet and the animals? For all of those complaining, if you trusted her recipes before why can you not make some minor adjustments or just try it vegan!? What is exactly the harm? Seeing a vegan recipe as less than or not as good is only your mistake and I truly believe the world is starting to understand. Thank you!

  3. Gretchen… Follow your heart and stick with your values. I have been following you for years too, and I’m not a vegan. But, your are an awesome teacher and baker. I will continue to support you, follow you, and will even try your vegan recipes (or I’ll convert them to non-vegan….). You are the best!!

  4. You are a True Inspiration to so many. Thank You for everything you have GIVEN Us. You should Charge for your Great Recipes and Talent. I will definitely try the Vegan Recipes

  5. Hi Gretchen. I love your recipes and the vegan gingersnaps were fantastic. I tried to make the pumpkin cheesecake vegan but it ended up only 1 inch high! It tasted great but why was it so low??

    1. Hmm, mine sank and shrank only slightly, and my pans are 2″ high as you see in the video it filled to the top of the pan.
      So 1st- did your fill to the top of the 2″ pan and then shrink in half??

  6. I want to thank you for this recipe! I tried it yesterday and my husband and son absolutely loved it I did too. I can easily see this as a staple at occasions when I’m asked to bring food.

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