this Vegan Maple Cream Pumpkin Cheesecake with Buttery Gingersnap Crust is an updated twist combining traditional pumpkin pie with rich cheesecake – a new holiday favorite!
recipe originally published November 21, 2012
Maple Cream Pumpkin Cheesecake with Buttery Gingersnap Crust
My pie is made. The appetizer (you still have time to make this amazingness) and the salad (ooh, nostalgia!) will be made today.
The other dessert is made.
The ginger cranberry sauce was made. Then eaten. Then made again. Whew.
The champagne is chilling for brunch mimosas tomorrow, and the decks of cards are ready for playing after dinner.
The smell in the kitchen when the first ingredients of our family dressing recipe come together – that scent is the start of the holiday season for me!
The dressing will be served in that faded yellow Pyrex bowl that has been in our family for generations, and at every holiday table of my life.
When it comes to Thanksgiving dinner, I will sit and imagine this scene through the years – seven year old Kristina perched on a stool watching Uncle John in my grandparents kitchen, twelve year old Kristina hovering around Grandpa Z and all the delicious sides, thirty year old Kristina watching my parents standing close and working together… even if I do not partake in the traditional food now, I have many memories around it.
Three dachshunds running around…
The annual viewing of National Lampoons Christmas Vacation…
This year I get to have so many loved ones in the same room all day – Jason, my brother, my Dad, my mom and step-dad, one sister will be there while one will not (we will miss you guys, Kelly!), and with good memories, laughter and old stories retold, others will be there in spirit – Grandpa and Grandma Z, Uncle Dudley…
I am thankful for so much.
Happy Thanksgiving. Thank you.
Maple Cream Pumpkin Cheesecake with Buttery Gingersnap Crust
Ingredients
- 8 ounces gluten free gingersnap cookies
- 1/3 cup pecans
- 1/3 cup vegan butter, melted
- 16 ounces vegan cream cheese
- 1/3 cup maple syrup
- 1 tablespoon vanilla paste
- 1 tablespoon molasses
- 2 tablespoons pumpkin pie spice
- 1 (16 ounce) can pumpkin puree
Instructions
- Crumble cookies and pecans in food processor. Combine 2 cups cookie crumbs with melted butter. Press into prepared (greased sides and parchment lined base) spring-form pan, set aside.
- In food processor, pulse to combine cream cheese, maple syrup, vanilla, molasses and pumpkin pie spice. Add pumpkin puree, continue to process until smooth.
- Pour over gingersnap crust, smooth into an even layer, hit pan against counter to release bubbles.
- Bake at 350 for 55-60 minutes. Turn oven off, leave cake in oven with door open another 20-30 minutes. Remove, cool completely before covering and storing in refrigerator.
Notes
dairy, egg, and gluten free, vegan
Recommended Products
-
Nordic Ware Leakproof Springform Pan, 7 Inch -
Enjoy Life Cookie - Soft Baked - Gingerbread Spice - Gluten Free - 6 oz - case of 6 - Gluten Free - Dairy Free - Wheat Free-Vegan -
Roasted Pecan Halves -
NOW Foods Organic Maple Syrup, Grade A, Dark Color (formerly Grade B), 16-Ounce -
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, with gift box, 4 ounces -
Wholesome Sweeteners, Blackstrap Molasses, 16 oz -
McCormick Pumpkin Pie Spice, Pumpkin Flavored Fall Spice, 1.12 oz -
365 Everyday Value Canned Pumpkin, 15 Ounce
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Nutrition Information:
Yield:
14Serving Size:
one sliceAmount Per Serving:Calories: 256 Total Fat: 15g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 145mg Carbohydrates: 16g Fiber: 7g Sugar: 10g Protein: 4g
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about Kristina:
Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
marsha taylor says
Your recipe for Maple Cream pumpkin pie sounds wonderful as I am Canadian Maple syrup next to Poutine is our 2nd favourite food group. I’m having early Thanksgiving Sept. 20th, this year Thanksgiving is October 13th so to you and yours blessings . marsha taylor
Lauren says
I’m sick with a nasty cold and I’m being good by staying home, so that means I can still make cheesecake right? Looks wonderful and def making today. 🙂
Kristina Sloggett says
oh no! feel better SOON, and enjoy the cheesecake! 🙂
Heidi says
This looks fabulous, but I have a few questions: I’m assuming the pecans get ground up with the cookies? They were never mentioned again!
What deliciousness is drizzled on top?
And where does one typically find vanilla paste (or is it something you made)?
Many thanks — can’t wait to try it!
Kristina Sloggett says
OOPS ! yes, the pecans get processed with the cookies into the crust – thank you for catching that, I have updated the recipe! I made a caramel sauce (similar to this one, but added fresh ginger to spice it up).
vanilla paste is simply another form of vanilla; it is not as easily found – although if you have a Williams Sonoma or similar store nearby, they carry it. You can sub an equal amount of pure vanilla extract in place of the paste if you cannot find it.
hope that helps – enjoy! this is one of my favorite cakes, we will be having it again this year for Thanksgiving.
Zach says
I made this for our turkey day (actually made three of them, we had 26 people at our house!) and it is now going to be made at Christmas, probably New Year, and evermore! thanks for the tasty pie and happy holiday to you!
Kristina Sloggett says
hi Zach! so happy to hear this, and wow, three! good for you, glad everyone enjoyed! happy holidays to you!
Shirley @ gfe says
I have to agree with Terra; this pumpkin pie is gaspworthy!! This one will have to go on All Gluten-Free Desserts … All the Time for sure! 🙂
Love all your Thanksgiving memories, dear. They made me flash back to some of my own. 😉
xo,
Shirley
Kristina Sloggett says
I would be honored if this was featured!
I hope your Thanksgiving was a good one, my friend! XO
Lora @cakeduchess says
I couldn’t remember if I left a comment here or not…oh.my.gosh. I adore this. I want a slice of this luscious pie right now. I want to bake it now but I will eat the whole thing by myself:)
Kristina Sloggett says
I cannot wait to make this one again – it was a last minute thing to make this with the maple cream… I had a request for a pumpkin pie, and you know I cannot do anything just traditional, as is… 😉