• Preheat the oven to 350°F and grease the bottom and sides of an 8 or 9-inch springform pan with cooking spray. Alternatively, you can line the bottom and sides with parchment paper.

Crust

• Add the cookies, cinnamon, and brown sugar to a food processor. Pulse until the cookies resemble small crumbs. Pour in the melted vegan butter and pulse the mixture a few more times to incorporate it.
• Transfer the crumb mixture to the springform pan and firmly press it to form the crust. You can use a measuring cup to help press it into the corners and up the sides.
• Bake it for 10 minutes, then remove the pan and set it aside. In the meantime, reduce the oven temperature to 325°F.

Filling

• Add the vegan cream cheese, coconut cream, pumpkin purée, powdered sugar, brown sugar, cornstarch, vanilla, pumpkin pie spice, cinnamon, and salt to a food processor or blender. You can also use a hand mixer or stand mixer.
• Blend until the mixture is smooth and creamy, being careful not to overmix. Pour the filling into the pan on top of the crust and smooth the top with a spatula.

Water bath

• Boil about 3-4 cups of water. In the meantime, wrap your springform pan in aluminum foil, using a few sheets to prevent and accidental leakages.
• Place the cake pan in a large casserole dish or pan large enough to fit the springform pan. Carefully pour boiling water into the casserole dish until it reaches about 1 inch high on the pan, then transfer everything to the oven with oven mits.

Bake

• Bake the cheesecake for 75-80 minutes. You’ll know it’s ready when the outside edges are set and the center is still slightly jiggly. If the top is browning too quickly, cover it with aluminum foil around the 45-minute mark.

Cooling

• Once it’s ready, turn the oven off and let the cheesecake cool inside for ~60 minutes. Then, remove it from the oven and allow it to cool at room temperature for another 1-2 hours until the cheesecake comes to room temperature.
• Cover the cheesecake and place it in the refrigerator for 4-6 hours, but preferably overnight. It will continue to set the longer it chills.

Candied pecans

• Line a baking pan with parchment paper or a silicone baking mat. Heat the brown sugar, vegan butter, cinnamon, salt, and water in a shallow saucepan over medium heat until the sugar has melted and the mixture is bubbling.
• Add the pecans, stirring to incorporate. Cook the mixture for another 3-4 minutes until it is slightly thickened. Remove the pan from the heat and transfer the pecans to the prepared pan to cool.
• Once the pecans have cooled, break them apart. You can crumble them or keep the halves whole.

Assembly

• Right before serving, top your vegan pumpkin cheesecake with candied pecans. Slice and serve with vegan whipped cream or a drizzle of vegan caramel. Happy eating!