Gluten Free Vegan Pumpkin Cheesecake
Whether you avoid dairy or not, this gluten free vegan pumpkin cheesecake is going to knock your socks off.
Feel free to use regular cream cheese, sour cream and butter, but know that the recipe also works deliciously with these non-dairy alternatives. It’s a simple but oh-so-delicious autumnal twist on traditional cheesecake that just might have you rethinking your Thanksgiving desserts!
I’ve baked it in large tart pans, casseroles, pie plates or little muffin tins — any way you slice it, this recipe is fantabulous and no one will ever miss the dairy, eggs or gluten.
Gluten Free Vegan Pumpkin Cheesecake
- 8 oz. (1 cup) organic silken tofu (or regular tofu, pressed & whipped in a food processor to smooth)
- 8 oz. (1 cup) pumpkin purée
- 8 oz. (1 cup) non-dairy cream cheese, plain (Tofutti®; Go Veggie™ or Daiya™) – room temperature
- 4 oz. (½ cup) non-dairy sour cream (Follow Your Heart®; Tofutti® Better Than Sour Cream) or plain yogurt (coconut, almond or soy)
- 2 Tbs. gfJules™ All Purpose Gluten Free Flour
- 2/3 cup sifted confectioner’s sugar
- ½ cup granulated cane sugar
- 2 tsp. pure vanilla extract
- 2 cups gluten free gingersnaps (processed to crumbs)
- 4 Tbs. melted non-dairy butter alternative (Earth Balance® Buttery Sticks)
- 3 oz. chocolate chips, non-dairy (Enjoy Life®) – optional
Preheat oven to 325° F.
For the crust, stir the crushed gingersnaps in with the melted butter until they hold together when pressed between your fingers. If the mixture is too dry, add another tablespoon of melted butter; if it is too wet, add more crushed gingersnaps or gfJules™ flour.
Stir in the chocolate chips (I like using the Enjoy Life Mini Chips here because they aren’t so large that it makes the crust fall apart; if your chips are larger, pulse in a food processor to make them slightly smaller before mixing in).
Press into the bottom of a lightly oiled springform pan, pie plate or mini tart pans. Bake in the oven for 10 minutes while preparing the filling.
For the cheesecake filling, blend the tofu, pumpkin, cream cheese, sour cream and gfJules™ flour together until smooth, either in a food processor or using a stand mixer. Add the sugars and vanilla and mix well.
Pour into the prepared crust – only fill 2/3 of the pan; if there is extra filling, oil a small ramekin and pour remaining filling into the ramekin to bake. Bake for 50 minutes, or until lightly browned and only slightly jiggy in the center.
Mini tart pans need only cook for 25-30 minutes — test with a toothpick to ensure they are done.
Remove to cool to room temperature before refrigerating. Serve cold.
To prepare with this decorative feathered look, follow these instructions instead:
Whip together all cheesecake ingredients except pumpkin. Beat well until completely combined. Scoop out 1 1/4 cups of this mixture and set it aside in a separate bowl. Stir in the pumpkin puree to the bowl with remaining cream cheese mixture and blend until completely mixed.
Once both mixtures are ready, pour half of the pumpkin mixture on top of the crust. Pour lines of the plain cream cheese mixture across the top of the pumpkin mixture. Using a butter knife cut into the top of the mixture by drawing lines down the length of the pan. This will feather it through the pumpkin mixture.
Pour the remaining pumpkin mixture on top and follow with the remaining cream cheese mixture in lines on top of the pumpkin mixture. Pull the cream cheese mixture through the pumpkin mixture with a butter knife as you did with the first layer.
Bake for 45 minutes, or until the center is clean when you insert a knife or a toothpick. Remove to cool then refrigerate until serving.