Ingredients:

  • 1.5 cups (150g) Gluten-free graham cracker crumbs
  • 1/3 cup (75g) Vegan butter, melted
  • 2 tbsp (25g) Brown sugar
  • 1/2 tsp (2g) Ground cinnamon
  • 1/4 tsp (1g) Salt
  • 16 oz (450g) Vegan cream cheese, softened
  • 1 cup (245g) Pumpkin puree
  • 1/2 cup (120ml) Maple syrup
  • 1/4 cup (60ml) Full-fat coconut cream
  • 2 tbsp (16g) Cornstarch
  • 1 tbsp (8g) Pumpkin pie spice
  • 1 tsp (5ml) Vanilla extract
  • 1 tbsp (15ml) Lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the bottom of a 9-inch springform pan and line with parchment paper.
  2. In a medium bowl, combine gluten-free graham cracker crumbs, melted vegan butter, brown sugar, cinnamon, and salt. Press the mixture firmly into the bottom of the pan.
  3. Bake the crust for 8–10 minutes until fragrant, then set aside to cool.
  4. In a large bowl, beat softened vegan cream cheese until smooth and airy.
  5. Gradually mix in the pumpkin puree and maple syrup on medium speed until emulsified. Stir in coconut cream, vanilla extract, and lemon juice.
  6. Sift in cornstarch and pumpkin pie spice, whisking until the batter is glossy and lump-free.
  7. Pour the filling over the pre-baked crust and smooth the top with a spatula.
  8. Bake for 60–70 minutes until edges are set and the center has a slight, uniform jiggle.
  9. Allow the cheesecake to cool in the pan at room temperature for 1 hour.
  10. Transfer to the refrigerator and chill for at least 6 hours to ensure stability.