This double layer vegan pumpkin cheesecake is lightly spiced, creamy and rich, and super easy to whip up! Make it a day or two ahead and serve it cold for a wonderful holiday dessert that pleases most any palate!
Whether you’re a pumpkin enthusiast or just looking for a fun and festive alternative to basic pumpkin pie, this is your recipe! Serve it to all your non-vegan friends and then watch their eyes pop out when you tell them that the dessert they just devoured is vegan – just don’t tell them how easy it was to make!
How to make double layer Vegan Pumpkin Cheesecake:
Add vegan cream cheese, vegan sour cream, vanilla extract, lemon juice, cornstarch, and organic sugar to medium sized mixing bowl and whip with beaters until completely smooth (Photos 1 & 2).
Add 1 heaping cup of cheesecake filling to the bottom of an extra large (10 inch) graham cracker crust. Spread out evenly (Photo 3).
Now add canned pumpkin puree, pumpkin pie spice, cinnamon, salt, brown sugar, and almond milk (or other non-dairy milk) to remainder of the white cheesecake filling in your initial bowl (Photo 4).
Beat the remaining white cheesecake filling and added ingredients until smooth. Then dollop gently over the first white layer of cheesecake and spread out until smooth (Photo 6). Leave slightly higher in the center to avoid cracking once baked (Photo 7).
Bake at 350 degrees in center of the oven for 55-65 minutes or until center seems mostly set (Your toothpick will NOT come out clean – it will set a lot more as it cools, so don’t worry if the center is still a bit soft) (Photo 8). Allow to cool at room temperature for at least an hour before placing in the refrigerator. The cheesecake will tend to rise a bit during baking and then fall a bit as it cools – this is completely normal!
Chill in the refrigerator for at least 4 hours or overnight to set completely!
You can make this a day or two ahead to help ease holiday meal prep! It will keep (covered) in the refrigerator for up to approximately one week.
Other Vegan Holiday Favorites:
If you’ve tried this Vegan Pumpkin Cheesecake recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!
Double Layer Vegan Pumpkin Cheesecake
First whip together:
- 8 oz vegan cream cheese I use non-hydrogenated (yellow label) Tofutti
- 12 oz vegan sour cream I use Tofutti
- 1/2 cup organic granulated sugar
- 3 Tbsp cornstarch or sub with flour if needed
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 3/4 cup canned pumpkin puree NOT pumpkin pie mix
- 1/4 cup brown sugar packed
- 2 Tbsp almond milk or other nondairy milk
- 3/4 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1 pinch salt
- Add vegan cream cheese, vegan sour cream, organic sugar, cornstarch, lemon juice and vanilla to a medium sized mixing bowl and whip with beaters until completely smooth.
- Add 1 heaping cup of cheesecake filling to the base of an extra large (10 inch) graham cracker crust. Spread out evenly.
- Now add canned pumpkin puree, brown sugar, almond milk, pumpkin pie spice, cinnamon, and salt to remainder of the white cheesecake filling in your original mixing bowl.
- Beat everything together until smooth. Then dollop pumpkin filling gently over the first white layer of cheesecake and spread out until smooth. Leave mounded slightly higher in the center to avoid cracking once baked.
- Bake at 350 degrees in center of the oven for 60 minutes or until center seems mostly set (a toothpick will not come out completely clean from the center, but will firm later in the refrigerator). Allow to cool at room temperature for at least an hour before placing in the refrigerator. The cheesecake will tend to rise while baking and then fall a bit as it cools - this is completely normal!
- Chill in the refrigerator for at least 4 hours or overnight to set completely! Serve cold.