This Vegan Double Layer Pumpkin Cheesecake features a delicious gingersnap crust and two layers of cheesecake! It’s surprisingly simple to make.

showing inside texture of pumpkin layered cheesecake close up

This double layer pumpkin cheesecake is the perfect alternative to pumpkin pie for Thanksgiving or any Fall get-together. It looks fancy without much effort on your part, and is sure to impress!

The gingersnap cookie crust is completely delicious and the double layer filling is light and creamy. Top with vegan whipped cream.

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How to make a double layer pumpkin cheesecake

First, make the cookie crust in a food processor or blender. I used vegan gingersnap cookies ( <— these ones!). Pre-cook it for 10 minutes.

Wipe out the food processor, and use it for the filling as well! Process the vegan cream cheese, 1/2 cup sugar, vanilla, cornstarch and lemon juice until smooth, then add 1 cup of it to the cookie crust bottom.

To the food processor with the rest of the mixture, add pumpkin, spices and a little more sugar. Blend until smooth, then add to the top of the white layer. Bake for 50-60 minutes.

collage of layering the pumpkin cheesecake and once baked

You can insert a toothpick in the middle to see if it’s done. If it comes out liquidy and cold cook it a little longer. It will firm up as it cools.

What vegan cream cheese should I use?

I usually use Trader Joes vegan cream cheese, but have used Tofutti and Kite Hill as well. Any of those will work. I don’t recommend homemade cashew cream cheese, results will be quite different.

Crust options

I love this cheesecake with a cookie crust, especially made with gingersnaps. But you can use a different crust if you would like.

lookin down on a pumpkin cheesecake with whipped cream, cut into slices in pan.

Special Tips & Instructions

  • Oil Free: Use this Gluten Free Pie Crust without any added oil, and use Kite Hill brand plain cream cheese, as that is the only brand I know of that does not contain oil.
  • Gluten Free: Either use gluten free gingersnap cookies for the cookie crust, or my Gluten Free Pie Crust.
  • You can top it with my Vegan Whipped Cream or a store bought non-dairy whipped topping, such as SoDelicious or Reddi-whip (look for coconut or almond).

a bite taken of vegan double layered pumpkin cheesecake on a fork

I LOVE making vegan cheesecakes! Check out The Best Vegan Cheesecake and No-Bake Double Layered Raspberry Cheesecake.

a bite taken of vegan double layered pumpkin cheesecake on a fork
4.89 stars (9 ratings)

Vegan Double Layer Pumpkin Cheesecake

This Vegan Double Layer Pumpkin Cheesecake features a delicious gingersnap crust and two layers of cheesecake! It’s surprisingly simple to make.
Prep: 10 mins
Cook: 1 hr 10 mins
Total: 1 hr 20 mins
Servings: 8 servings

Ingredients 
 

Cookie crust:

White layer:

  • 16 ounces vegan cream cheese (2 8-ounce containers)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons cornstarch
  • 1 large lemon, juiced (about 2 tablespoons)

Pumpkin layer:

Instructions 

For the crust:

  • Preheat the oven to 350 degrees F.
  • Add the cookies to a food processor and process until it looks like fine crumbs. Add the melted vegan butter and vanilla. Process to combine.
  • Press firmly and evenly into a 9 inch pie pan. Wipe out or rinse the food processor because you will make the filling in it as well.
  • Bake for 10 minutes, then remove and set aside while you make the filling.

For the cheesecake:

  • In the wiped out food processor, add the vegan cream cheese, 1/2 cup sugar, vanilla, cornstarch and lemon juice. Process until smooth.
  • Remove 1 cup of the mixture and spread into the bottom of the crust.
  • To the food processor with the rest of the white filling, add the pumpkin, spices and 3 tablespoons of sugar. Process until combined and smooth.
  • Carefully spread the pumpkin mixture over the white layer, heaping it slightly in the middle.
  • Bake for 50-60 minutes, until the center is almost set. To test, insert a toothpick in the middle. If it is cold and liquidy, bake longer until the center is more firm.
  • Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate for at least 3 hours or overnight before serving. 
  • Serve with Vegan Whipped Cream, if desired. 

Notes

  1. I used Trader Joe's brand of vegan cream cheese, but any non-dairy cream cheese should work just fine.
  2. I used a food processor, but a blender works as well.
  3. In place of the gingersnaps, you could use a similar cookie, such as honey-free graham crackers. 
  4. To make it Oil Free: Use Kite Hill plain cream cheese, as it has no added oil. And my Gluten Free Crust with no oil added.
  5. To make Gluten Free: Use my Gluten Free Crust.
  6. You can replace the spices with 1 teaspoon of pumpkin pie spice if desired.

Nutrition

Serving: 1serving | Calories: 397kcal | Carbohydrates: 47g | Protein: 5g | Fat: 23g | Saturated Fat: 7g | Sodium: 391mg | Potassium: 133mg | Fiber: 5g | Sugar: 24g | Vitamin A: 3844IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

This recipe was originally published in November of 2017. Republished on October 24th, 2019 with new photos and writing.

 

 

 

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Comments

  1. Will any other brand of cream cheese work? Trader Joe’s did change their recipe for their cream cheese and this does NOT work with the recipe any more. 

    I have made this before and it was fantastic! But with the change in ingredients it did the same thing the Daiya cream cheese did. It was just oily and wet, no setting. I just bought another brand Kite Hill. I’ve never used before so hoping it works. 

  2. Sooo good.  I hadn’t made or eaten cheesecake for 25 years. I changed to plant based and then never thot it in my recipe box.  Wow. This was delicious.  Big hit this holiday.  Thank you. 

    1. How wonderful you enjoyed a cheesecake after so long! I am so glad that you loved it! Thank you for sharing your wonderful review and comments!

  3. Okay so the Trader Joe’s cream cheese recipe has DEFINITELY changed. I followed the recipe and it’s currently in my oven spilling over everywhere. I’m hoping to try the tofutti cream cheese next time. 

  4. Nora I have made this three times with Trader Joe’s cream cheese today and it blows up. I did not change the recipe at all. Is 3 Tbsp of corn starch right? I have wasted three different sets of ingredients and pans. Did Trader Joe’s change? 

    1. I have never heard of any of my vegan cheesecake recipes ‘blowing up’, what does that mean exactly? Like it literally made a huge mess and exploded in the oven, or did it puff up a bit while it baked? I don’t think Trader Joe’s vegan cream cheese has changed, it works fine for me. I wonder if your oven was too hot? Did you bake it in the middle of your oven (I always recommend this)? Did you follow all the instructions exactly without making any substitutions? Hopefully I can help!

  5. Hi Nora!  We are having this for a thanksgiving and I was hoping to make this in advance?  How long do you think it would keep in the fridge?  Can it be frozen?  Thanks and Happy Thanksgiving! 

    1. Hi Megan! You can make the cheesecake ahead of time. I would chill it in the refrigerator overnight, then pop it in the freezer until maybe the night before you plan on serving it. Then stick it back in the refrigerator so it has time to thaw a bit. You could also make it and store in the refrigerator for up to 3 days, if that’s easier. Hope that helps, have a happy Thanksgiving!

    1. I’m not sure. I haven’t tried it, but it will add a lot of liquid and I’m afraid the cheesecake won’t firm up as much. But it might work okay!

  6. Nora, this recipe was exquisite. My husband and I loved it, and to mark his words “I’ve never had a pumpkin cheesecake this good before.”
    Thank you so much for sharing!

    1. I’m thrilled that you and your husband loved the cheesecake! Thank you for taking time to share your great review and comments!

  7. Made this for thanksgving 2020 I wish I had made 2! Tart and Sweet. The crust adds a nice taste too. Thank you Nora for the recipe.

  8. I saw the other comments about it not turning out getting more  liquid when baking…but I saw them too late. Same thing happened to me using the Violife cream cheese.  I’m now heading to TJ’s to buy more cream cheese to try again! 

    1. This EXACT same thing happened to me today. Violife cream cheese does NOT work. Was so excited about this recipe and based on the comments I may try to run out and try again with a different brand. At least I feel less alone though!

  9. How big was your can of pumpkin? I have two 14 oz containers ? Thanks! Love your food! I use your recipes all the time. ?

  10. I made this pumpkin cheesecake for Thanksgiving and as I posted in November it was absolutely delicious. I used Trader Joe’s vegan cream cheese then. Today I made the cheesecake for Christmas, but used Miyokos vegan cream cheese this time and it didn’t come out the same at all. Everything else I used was the same as the first time including the pie pan. Very disappointing, but still edible though not as impressive. I will always use Trader Joe’s vegan cream cheese in any further endeavors (even though the closest Trader Joe’s is an hour’s drive away)!

    1. Thanks for the feedback! I especially love using Trader Joe’s brand, and Kite Hill works pretty good too. Or tofutti. I don’t usually buy Miyoko’s cream cheese as it’s much more expensive than the other brands, but that is good to know!

  11. This was amazing. I made it in a small springform pan and it was perfect, I am so happy to have cheesecake back! Even my husband who is against dairy free products really enjoyed it and had more than 1 slice! That really said a lot.

  12. I made this for a Thanksgiving potluck with 20 people where I was the only vegan. There were many different desserts including pumpkin pies. I was looking forward to taking some of this home, but it was gobbled up (no leftovers) and I received rave reviews and recipe requests. It was a HIT!!

  13. Well, I used Daiya brand cream cheese, and I am convinced that is why my pie did not come out good. In fact it is not edible. The pie appeared perfect until I put it in the oven and instead of firming up it turned more liquid-y. Even when it cooled off it stay liquid. Daiya’s second ingredient is coconut oil…. maybe it was too much oil. Will use another brand next time.
    🙁

    1. Oh shoot! The brands can be tricky. Kite Hill, Miyokos, Tofutti and Trader Joe’s all work well in cheesecakes. I don’t really like the taste of daiya brand cream cheese so I never use it.

  14. Thank you!! How do you think it would go to just double the filling for a taller cheesecake? Or would it be better to double the whole recipe? I think it would fit in the spring form pan, but would the baking time be completely different?

    1. That’s a good question. I haven’t tried it yet, but I do think you would need to double the recipe for a taller cheesecake made in a springform pan. That’s what I would do. I think the baking time would increase, yes, and I’m honestly not totally sure by how much. Maybe to 1 hour 20 minutes or so? If you try it let me know how it turns out!

  15. We absolutely loved this pie!!!! I will definitely be making it for Thanksgiving. The only problem I had was my white layer wasn’t really there. Do you think it could be that my pumpkin wasn’t thick enough?

    1. I’m so glad you loved it! That’s odd that your white layer disappeared. Did you use fresh pumpkin instead of canned? I always use canned, usually Libby’s brand or sometimes another, and I’ve never had that happen.

  16. Hello! Looks wonderful! If I opt to do the oil free crust version, do you have a recommendation for spices to add to give it a similar flavor to the Ginger snaps?

    Thank you!

    1. You could probably add a little powdered ginger, cinnamon and maybe nutmeg to the gluten free crust. Just a tiny pinch of each would do it. Thanks!

  17. Have been looking for a recipe for our Thanksgiving feast which is coming up so fast. Pumpkin anything is always good, but this looks exceptional. Btw, if you can find Miyoko’s butter (they even sell it at Target now), I highly recommend it! I don’t think I could have gone WFPB without it. The best vegan butter out there in MHO. Thanks for making our lives easier with these great recipes! Will be on the look-out for So-Delicious Coco Whip at WF.

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