Pumpkin, ginger, and chocolate together oh yeah! The combination of these three flavors are so perfectly balanced and one does not overpower the other. That is the main thing when we are creating recipes that combine some pretty dominating ingredients all together. You want to be sure that the main attraction (here it is the pumpkin) stands out.

Ginger Pumpkin Chocolate Cheesecake [Vegan]








To Make the Pumpkin Cheesecake:

  • 1/2 package or recipe vegan gingersnap cookies
  • 1 1/2 packages vegan cream cheese
  • 3/4 cup canned pumpkin
  • 1/4 package silken tofu
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 4 tablespoons cornstarch
  • 2 tablespoons all purpose flour
  • 2 teaspoons molasses
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/4 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 2 teaspoons vanilla extract
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons vegan butter
  • 1/4 cup dairy-free milk

To Make the Crust:

To Make the Ginger Cheesecake Batter:

  • 1 1/2 packages of vegan cream cheese
  • 1/4 package of silken tofu
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons of apple cider vinegar
  • 2 tablespoons vegan butter
  • 1/2 cup dairy-free milk
  • 1 1/2 cup chopped ginger cookies
  • (optional) 1/4 cup crystallized ginger, minced

To make the Ganache:

  • 4-ounces of vegan semi-sweet chocolate
  • 1/4 cup soy milk
  • (optional garnish) 2 tablespoons of crystallized ginger


  1. First, prepare the ginger cookies as per the recipe
  2. Next prepare the chocolate crust by chopping the chocolate sandwich cookies (with their fillings) in a food processor until fine then add the melted vegan butter.
  3. Press the crust into a parchment lined, lightly greased 7-inch cake pan and freeze while you prepare the pumpkin cheesecake layer.
  4. Combine all the ingredients for the pumpkin cheesecake together in a food processor or blender until smooth.
  5. Pour into the prepared crust and place in a water bath.
  6. So next combine all the ginger cheesecake ingredients except for the cookies into the food processor and process smooth.
  7. Chop the cookie by hand into 1/2-inch pieces and fold into the batter with the optional minced crystallized ginger.
  8. Pour into another greased and parchment lined 7-inch cake pan
  9. Bake both cheesecakes in a preheated 335°F oven for 70 minutes then turn the oven off the oven and leave the cheesecake inside to cool for another hour.
  10. Refrigerate overnight and then un-mold cheesecakes and stack them by placing the ginger cheesecake on top of pumpkin cheesecake
  11. Prepare the ganache by combing the soy milk with the chocolate in a small sauce pot over low-heat stirring constantly until melted and smooth, then pour over the cooled stacked cheesecake and sprinkle with crystallized ginger.

Nutritional Information

Per Serving: Calories: 590 | Carbs: 70 g | Fat: 31 g | Protein: 9 g | Sodium: 634 mg | Sugar: 42 g Nutrition information does not include optional crystalized ginger and will vary based on what brands or recipes you use for ingredients listed. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.