Nora Cooks · by Nora★ 4.8 (13)
Vegan Double Layer Pumpkin Cheesecake
NUTRITION · PER SERVING80M COOK
CAL 13%·PRO 6%
CARBS 36G54% OF CAL
4G FIBER7G OTHER25G TOTAL SUGAR
FAT 14G48% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A two-layer vegan cheesecake with gingersnap crust and creamy pumpkin and plain layers. Surprisingly simple to make, it's a festive dessert for fall celebrations.
dessertamericanbaked good⚙️ food processor🔥 ovengluten freevegetarian
View the full recipe on Nora Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 7 ounces vegan gingersnap cookies (about 1 3/4 cup ground)
- 1/4 cup vegan butter, melted
- 1/2 teaspoon pure vanilla extract
- 16 ounces vegan cream cheese (2 8-ounce containers) (Tofutti brand, see Note)
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 large lemon, juiced (about 2 tablespoons)
- 3/4 cup canned pumpkin puree
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/4 teaspoon nutmeg
- 3 tablespoons granulated sugar
- Optional: Vegan Whipped Cream
At a glance
PER SERVING · TIME 80M
CAL 13%·PRO 6%
CARBS 36G54% OF CAL
4G FIBER7G OTHER25G TOTAL SUGAR
FAT 14G48% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 152mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 8mg
- Calcium
- 52mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 152MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.