• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Vegan Baking and Sweets » Vegan Cakes and Pies

    Vegan Double-Layer Pumpkin Cheesecake

    Published: Oct 3, 2013 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Thanksgiving isn't the same without pumpkin pie. But if you're looking for something different and delicious that your guests willl go crazy over, you've found it. Recipe and photos contributed by Susan Voisin, FatFree Vegan Kitchen.

    Makes 8 slices

    • 8 ounces vegan cream cheese
    • 12.3-ounce package firm or extra-firm silken tofu
    • ½ cup agave nectar (or sugar)
    • 2 tablespoons cornstarch
    • 1 ½ tablespoons lemon juice
    • ½ teaspoon vanilla
    • ½ cup pumpkin puree (fresh or canned)
    • 2 teaspoons rum (optional)
    • 3 tablespoons brown sugar or natural sugar
    • ½ teaspoon cinnamon
    • ¼ teaspoon ginger
    • ¼ teaspoon grated fresh (please!) nutmeg
    • 1 pre-made 8-inch graham cracker crust

    Preheat the oven to 350 degrees F.

    Put the 6 ingredients (vegan cream cheese through vanilla) in a food processor and puree until completely smooth. It should be silky smooth--not chalky or lumpy.

    Remove a cup of this mixture from the processor and spread it in the bottom of the crust.

    Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it care- fully over the white layer in the crust, heaping it slightly in the middle. Bake until the center is almost set, about 50 to 60 minutes.

    Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours. Serve to delighted guests (don’t tell them it’s vegan, and they won’t know!).

    Double layer vegan pumpkin cheesecake recipe

    • Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
    • Explore more of VegKitchen’s Easy Vegan Cakes and Pies.

    More Holidays and Entertaining

    • holiday main dish vegan pot ie
      Vegan Pot Pie Casserole
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan hummingbird cake
      Vegan Hummingbird Cake
    • creamy pineapple and coconut drink
      Vegan Pina Colada

    Reader Interactions

    Comments

    1. Daisy says

      January 01, 2016 at 7:24 pm

      It is incredibly easy to make and it tastes absolutely delicious! I made it for Thanksgiving and I was so impressed by it that I made two for Christmas. I recommend this recipe to anyone.

    2. Nava says

      January 02, 2016 at 5:39 pm

      Thanks so much, Daisy — glad you enjoyed it!

    3. Janna says

      November 20, 2016 at 4:35 pm

      Hi, just wanting to know if you can freeze this pie? looks so good!

    4. Nava says

      November 21, 2016 at 9:45 am

      Janna, I've never tried to freeze this pie, so I can't guarantee; though the ingredients are the kind that would freeze and thaw well.

    5. Sharema says

      December 16, 2016 at 2:03 pm

      I made this 11/24 and it was pretty tasty. I typically don't bake b/c you have to measure things. My dad loved it and ate almost the entire cheesecake.

    6. Nava says

      December 18, 2016 at 10:03 pm

      So happy your dad loved this, Sharema!

    7. Britne Chike says

      November 22, 2017 at 12:29 pm

      I found that 1/2 c of pumpkin wasn't enough...I had to use an entire 15 ounce can for my 9'' pie. Also had so much left over cream cheese base. Other than that, so so so good!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • recipes for a vegan Christmas dinner menu
      Best Vegan Christmas Recipes
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan irish stew
      Old-Fashioned Vegan Stew
    • vegan breakfast casseroles
      10 Make-Ahead Vegan Breakfast Casseroles
    • Sticky Sesame Cauliflower
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    117 shares