How to Make Pumpkin Cheesecake

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Bunner's Bake Shop CookbookA magical hybrid of pumpkin pie and cheesecake, this delicious dessert is so creamy and yummy, your guests will be thoroughly spellbound. Like our Chocolate Cheesecake, Bunner’s Pumpkin Cheesecake tastes delightfully sinful, and the addition of the chocolate crust and a ganache spread on top sends this extraordinary dessert right over the edge of indulgence. Such a refreshing twist on an old holiday fave.

  • Yield: 1 (8-inch) cake


  • 1½ cups double chocolate-chip cookie crumbs
  • 0.33 cup melted coconut oil
  • 8 oz tubs Tofutti non-hydrogenated vegan cream cheese
  • 15 oz can pure pumpkin purée
  • ½ cup Sucanat
  • ½ cup organic sugar
  • 3 tablespoons arrowroot starch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 batch chocolate ganache
How to Make It
  1. Preheat the oven to 350°F. Spray an 8-inch springform pan with canola oil.
  2. In a large bowl, combine the cookie crumbs with the oil. Mix with a fork until the crumb mixture holds its shape when squeezed together. Using your hands, press the crumb mixture evenly over the base of the springform pan to create the crust.
  3. In a food processor, process the cream cheese until completely smooth, like a thick pudding. Add the pumpkin purée and process until combined. Add the Sucanat, sugar, arrowroot starch, cinnamon, ginger, and nutmeg and process again, stopping occasionally to scrape down the sides of the work bowl, until well combined, thick, and creamy.
  4. Pour the pumpkin filling onto the prepared crust, using a spatula to scrape out all the pumpkin goodness from the bowl, and smooth the top neatly and evenly
  5. Bake for 45 minutes, then turn off the oven and let the cake rest in the hot oven for another 30 minutes. Let cool before placing in the refrigerator to set for 3 hours, and up to overnight.
  6. To remove the cake from the pan, run a sharp knife around the edge before releasing the sides of the springform pan.
  7. Before serving, spread a layer of ganache up to ¼ inch thick over top of the cake. Let set in the refrigerator for 20 minutes. Then slice and serve.

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