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. This post contains affiliate links. Read my full disclosure here.
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.
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.
Replace the gingersnaps with honey-free graham crackers to keep it vegan, or another similar cookie. Use gluten free gingersnap cookies, or my Gluten Free Pie Crust to make it gluten free. For Oil Free, use my Gluten Free Pie Crust (without the oil) and Kite Hill cream cheese, which is oil free.
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).
I LOVE making vegan cheesecakes! Check out The Best Vegan Cheesecake and No-Bake Double Layered Raspberry Cheesecake. This recipe was originally published in November of 2017. Republished on October 24th, 2019 with new photos and writing.
