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Gooey Vegan Pecan Pie Cheesecake Recipe

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4.1 from 7 reviews

This Gooey Vegan Pecan Pie Cheesecake is a decadent American dessert perfect for those seeking a rich, dairy-free treat. Featuring a ginger pecan crust, a luscious pecan pie filling, and a creamy vegan cheesecake batter, all baked to perfection and topped with a gooey pecan topping, this cheesecake offers a delightful combination of textures and flavors. Ideal for holidays or special occasions, this vegan cheesecake allows you to indulge without dairy or eggs.

  • Total Time: 2 hours
  • Yield: 16 servings

Ingredients

Ginger Pecan Crust:

  • 1 1/2 cups (200 g) ginger spice cookies, crushed into crumbs
  • 1/2 cup (65 g) toasted pecans
  • 1/3 cup (87 g) vegan butter, melted

Pecan Pie Bottom:

  • 2 cups (280 g) chopped pecan halves
  • 1 cup (200 g) light brown sugar
  • 4 tbsp cornstarch
  • 3 tbsp flour
  • 1/4 cup (57 g) vegan butter, to be browned
  • 1/4 cup (75 mL) maple syrup
  • 1/4 cup (60 mL) vegan heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt

Brown Sugar Cheesecake Batter:

  • 4 (8-ounce) containers (32 ounces total) vegan cream cheese, room temperature
  • 1 cup (240 g) dairy-free yogurt or dairy-free sour cream, room temperature
  • 1 cup (240 mL) vegan heavy cream
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar
  • 8 tbsp (80 g) cornstarch or arrowroot starch
  • 1 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 3–4 cups boiling water (for water bath)

Pecan Topping:

  • 1 cup (140 g) toasted pecan halves, roughly chopped
  • 2 tbsp vegan butter
  • 1/2 cup (110 g) light brown sugar
  • 2 tbsp cornstarch
  • 1/4 cup (60 mL) vegan heavy cream or coconut cream

Instructions

  1. Prep the Pan and Pecans: Line a 9-inch springform pan with parchment paper and grease the edges with cooking or coconut oil, pressing parchment on the sides to prevent cracking. Preheat the oven to 400°F. Spread all pecans from the crust and filling on a parchment-lined baking sheet and toast for 7-8 minutes until aromatic. Remove and cool for 5 minutes.
  2. Make the Crust: Pulse ginger cookies and toasted pecans in a food processor until combined. Add melted vegan butter and pulse until sticky crumbs form. Press mixture evenly into the bottom and up the walls of the springform pan. Freeze for 5 minutes, then poke holes in the crust bottom. Bake on a baking sheet at 400°F for 10 minutes. Reduce oven temperature to 350°F afterward.
  3. Prepare the Pecan Pie Filling: In a small saucepan, whisk light brown sugar, cornstarch, maple syrup, and vegan heavy cream. Add vegan butter and bring to medium-high heat, whisking until butter melts. Stir in vanilla and sea salt, let bubble for 1 minute until caramel consistency, then remove from heat. Fold in toasted pecan halves.
  4. Make the Cheesecake Batter: Using a food processor, stand mixer, or hand mixer, blend vegan cream cheese and dairy-free yogurt until smooth. Add granulated sugar, brown sugar, vegan heavy cream, vanilla extract, cornstarch, and cinnamon. Beat until completely smooth and creamy.
  5. Assemble the Cheesecake: Pour the prepared pecan pie filling evenly into the baked crust. Spoon the cheesecake batter over the pecan filling and smooth the surface.
  6. Create a Water Bath: Boil 3-4 cups of water ahead of time. Place the filled springform pan into a large baking pan and carefully pour the boiling water around it to create a water bath for gentle baking.
  7. Bake the Cheesecake: Place the baking sheet with water bath on the low oven rack and the springform pan on a separate baking sheet on the middle rack. Bake at 350°F for 65 minutes. After baking, turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
  8. Make the Pecan Topping: Repeat the pecan pie filling steps to prepare the pecan topping using pecans, vegan butter, light brown sugar, cornstarch, and vegan heavy cream.
  9. Top and Chill the Cheesecake: After cooling, gently spoon the pecan topping over the cheesecake. Take care not to break the delicate surface. Alternatively, add topping after full chilling. Cover and refrigerate for 3-4 hours or overnight to set.
  10. Serve and Store: Remove the springform pan sides, slice, and optionally top with vegan caramel, pie cut-outs, or vegan whipped cream. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Enjoy!

Notes

  • To prevent cracking, lining the springform pan with parchment on sides and greasing the edges is essential.
  • Toasted pecans add a rich, nutty flavor—do not skip the toasting step.
  • Use room temperature vegan cream cheese and yogurt for a smooth batter.
  • The water bath ensures even baking and prevents cracks in the cheesecake.
  • Be gentle when spooning toppings to avoid breaking the delicate cheesecake surface.
  • Chilling the cheesecake overnight improves texture and flavor.
  • Store leftovers properly to maintain freshness and flavor.
  • Author: Chef
  • Prep Time: 45 minutes
  • Cook Time: 75 minutes
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://avascooking.com/gooey-vegan-pecan-pie-cheesecake-recipe/