Pumpkin Cheesecake with Gingersnap Crust
Light and creamy cheesecake loaded with pumpkin and paired with a flavorful homemade gingersnap crust. Top it off with whipped cream and cinnamon sprinkles for added taste and looks. After a single bit of this pumpkin cheesecake, you will not believe it is completely dairy and egg-free.
Pumpkin cheesecake with gingersnap crust is a MUST for the fall season! I make it every year, per the request of my husband and in-laws. To be honest, I have never tasted it before due to my egg allergy. I knew I had to change that immediately.
This pumpkin cheesecake is made to perfection with a homemade gingersnap cookie crust. Follow the link HERE to make these gingersnap cookies. It is worth the extra effort to make your own versus using graham crackers.
INGREDIENTS FOR PUMPKIN CHEESECAKE
Cheesecake Filling:
Dairy-Free Cream Cheese
Granulated Sugar
Pumpkin Puree
Tapioca Flour
Dairy-Free Milk
Lemon Juice
Vanilla Extract
Gingersnap Crust:
Gingersnap Cookies, Homemade
Dairy-Free Butter, melted
HOW TO MAKE PUMPKIN CHEESECAKE
- Preheat the oven to 350 degrees F and grease and line a 9-inch or 10-inch springform pan with parchment paper. Wrap the outside with aluminum foil.
- Prepare Gingersnap Crust & Parbake: Crush about ten gingersnap cookies into crumbs in a food processor. Add melted butter and mix for about a minute. Press into the prepared 9-inch springform pan and slightly go up the sides. Prebake your crust in the oven at 350 degrees F for 5 minutes. Remove from the oven and cool while you prepare the cheesecake filling.
- Prepare Cheesecake Filling: Using a mixer, whip the room temperature cream cheese for about 3 minutes or until smooth. While continuing mixing, slowly add the granulated sugar. Then add the cornstarch/tapioca/arrowroot and continue mixing on low. Add dairy-free milk, lemon juice, and vanilla extract. Continue mixing for about 2-3 more minutes. The mixture will be very creamy and smooth. Add the can of pumpkin puree and blend until smooth and combined.
- Bake Cheesecake: Pour the cheesecake batter into the prepared and prebaked crust. Bake at 350 degrees F for about 50 to 55 minutes. The center will still be jiggly. Turn the oven off and sit inside the oven for another 15 minutes. Remove from oven.
- Cool & Refrigerate: Cool cheesecake entirely at room temperature. Refrigerate for at least 4-5 hours or overnight for the cheesecake to set.
- Top and serve with any toppings desired. You can top it with toppings such as dairy-free whipped cream and sprinkles of cinnamon.
BAKING TIPS FOR DAIRY-FREE CHEESECAKE
- Make sure to use room-temperature dairy-free cream cheese. I prefer the KiteHill brand. This will ensure the cheesecake filling will be smooth.
- Slowly add the sugar while continuing to mix the cream cheese. This will allow the sugar to mix entirely and continue to keep the mixture smooth.
- You can use a water bath, but I find that dairy-free cheesecakes it is not always necessary. If it makes you feel more confident, then go for it! Just be sure to wrap your springform pan a few times with aluminum foil, or the crust will get soggy.
- Do not open the oven when you first turn the oven off and continue baking. If you open the oven, it will allow the heat to escape and can cause cracks in your cheesecake.
- When done, the cheesecake will still be slightly jiggly in the center, but do not worry! It will firm up after refrigeration.
STORING PUMPKIN CHEESECAKE
Store leftover cheesecake in the refrigerator in a sealable container. Refrigerated cheesecake will keep well for up to 7 days.
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