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Vegan Pumpkin Cheesecake With a Gingersnap Crust

Sometimes in spring or summer, we wish that it was fall, just so we could make this pumpkin cheesecake! The crust is so gingery and snappy and the filling is so good, you can eat it on its own. Of course, you can serve this at any holiday gathering with pride. It is especially handy because you create it in advance, giving you time to be social and explain to your friends and family why you don't need cheese in cheesecake.

For Your Smarts: At some point in your life, you may cut into a piece of ginger and see a blue-greenish ring of color inside! Let us congratulate you, you just scored a Hawaiian variety of ginger called (you guessed it) blue-ringed ginger! The flavor and texture are extraordinary. Use it just like you would use any other variety.

For Your Parts: About 99 percent of pumpkins in the United States are used for Halloween jack-o-lanterns, but that's not all they're good for! These winter squashes have been used to treat bronchial asthma, as they help dispel all sorts of nasty things from your lungs and throat.

Pumpkin Cheesecake With a Gingersnap Crust

This Recipe is :

Dairy FreeVegan


8 - 10


For the Crust

  • 1 1/2 cups organic vegan gingersnap cookies (about 24 cookies)
  • 1/4 cup almonds
  • 2 teaspoons fresh ginger, grated
  • 2 tablespoons neutral tasting oil
  • 1/4 cup brown or palm sugar
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

For the Pumpkin Filling 

  • 2 (8-ounce) containers vegan cream cheese
  • 1/3 cup evaporated cane sugar
  • 1/3 cup evaporated cane sugar
  • 1 (15-ounce) can organic pumpkin, or pumpkin pie filling
  • 1/4 teaspoon cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon whole-wheat pastry flour
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon neutral tasting oil
  • 1/8 teaspoon sea salt


For the Crust 

  1. Preheat oven to 350 degrees.
  2. Place cookies, almonds, ginger, oil, sugar, cinnamon, vanilla extract and sea salt in a food processor and pulse until uniform, about 20 to 25 times. Mixture should be a crumbly, even consistency that pulls away from the walls of food processor.
  3. Grease a springform pan. Use damp hands to firmly press mixture into pan to form crust. Be sure to evenly distribute mixture and use thumbs to press crust into corners of pan. Bake for 7 minutes, to help crust stick together.

For the Filling 

  1. In a food processor, add cream cheese, sugar, pumpkin, cloves, nutmeg, allspice, cinnamon, flour, lemon juice, oil and sea salt. Blend until uniform.
  2. Pour filling into baked crust and gently tap mixture on counter to release any trapped bubbles. Bake for about 40 minutes or until mixture is slightly browned on top and feels firm when pan is slightly shaken.
  3. Remove from oven and allow cheesecake to cool on counter for at least 20 minutes, then refrigerate for 4 hours to overnight before serving, to firm up.





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61 comments on “Vegan Pumpkin Cheesecake With a Gingersnap Crust”

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Linda Helling
5 Months Ago

Nummy num.

Helen Morgan
5 Months Ago

For a change, flavor with orange and lemon juice instead of spice.

Matias Romero
5 Months Ago

Jennifer Zapata Hoyos

Anthony Strode
5 Months Ago

Kalani Rycraft

Dani Contreras
5 Months Ago

Jolinda Goodrich

Linda Russnak
5 Months Ago

Some of the ingredients just aren't available where we live.

Jesse James
5 Months Ago

Rhonda Marsh Rikki-lee Farrell

Maureen McKenna
5 Months Ago

In a heartbeat Nanette Broadbent

Nanette Broadbent
5 Months Ago

Do you think you could eat this Maureen ?

Dee Stamatakis
5 Months Ago

Looks so yummy!!!


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