Vegan Pumpkin Cheesecake with Gingersnap Crust

Follow our step-by-step guide on how to make Vegan Pumpkin Cheesecake with Gingersnap Crust.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   In a food processor, blend together the crushed gingersnap cookies and finely chopped pecans until they transform into a fine crumb mixture.

3. Step 3

   Slowly drizzle in the melted margarine, pulsing until everything is harmoniously combined.

4. Step 4

   Firmly press this delightful crumb mixture into the bottom of a 9-inch springform pan, creating a sturdy crust about half an inch thick.

5. Step 5

   Next, in the same food processor, combine the vegan cream cheese, pumpkin puree, sugar, silken tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.

6. Step 6

   Blend until the filling is luxuriously smooth and creamy.

7. Step 7

   Pour this luscious pumpkin filling into your prepared crust, spreading it evenly for a perfect finish.

8. Step 8

   Bake in your preheated oven for 50 to 55 minutes, until the cheesecake is set yet still has a gentle jiggle in the center when tapped.

9. Step 9

   Once baked, let the cheesecake cool for 30 minutes at room temperature.

10. Step 10

    Then, cover it and refrigerate for at least 6 hours, or ideally overnight, allowing the flavors to meld beautifully.

11. Step 11

    Enjoy the anticipation as you await a slice of this heavenly pumpkin cheesecake!.