Hi Kellie,

Sounds like a wonderful idea to try this time of year. I have not used fresh pumpkin yet. Let me know how it works.

-Alysen

Hi Debbie, Thanks for coming back to leave a comment. Glad you enjoyed it and it was a big hit at Thanksgiving. Sometimes that dairy free cream cheese can give off a tang 🙂

You are so welcome, we had tofutti in there as a rec but not all the info. After you wrote, I got supplies from a few stores and made several batches testing the other cream cheeses because I felt super horrible. I wanted to make sure that that Tofutti still stood up great, sometimes brands change the formula on us and it really messes with things, but it still stands up great. Trader Joe's worked decent but Daiya, Kroger brand and the Mikos brand didn't stand up well at all. Glad it was edible but man you had to "work" for it! Sorry it ended up that way for you! I appreciate you coming and letting me know. Hope you have a great holiday season!

Thank you for your response! I think I know what went wrong now that you mention it. I did use Daiya cream cheese and trader joe's coconut cream which wasn't as thick as it used to be in the past. I don't remember the recipe saying to use a specific brand when I was making it but I see that it now does! I did refrigerate it overnight and it solidified fairly well, though quite soft. I noticed after refrigerating the cheesecake that the liquid on the top was actually a layer of separated oil which was weird. I froze it and it set even better. The cheesecake was edible however and after peeling off the solidified oil I served it! Haha! I still think it tasted great. I'm going to keep the recipe and try it again with the Tofutti cream cheese and thicker coconut cream. Thanks for helping me troubleshoot!!! 🙂

Hi Lanette, so glad you made it and you enjoyed it for Thanksgiving! Thanks for coming back and letting us know!

Hi Heather, I am so sorry to hear this 🙁 There could be a few things that could make it take a turn for the worse. My first guess would be the cream cheese, Vegan cream cheese can be tricky and often times water. We have used the tofutti brand and also trader joes and it was worked well. We have tried Daiya, VioLife and a kroger brand of vegan cream cheese and it was mega liquidly and didn't get solid. The double layer of foil should have done the job to prevent any water from being soaked up, but I hear what you are saying and yes somehow the water may have been soaked up. The coconut cream is also tricky, making sure you don't get the extra liquid, but that shouldn't really make the entire thing soupy 🙁 I am hoping that it did firm up for you in the fridge overnight. I am very sorry that it didn't work for you, we have made it several times with tofutti (worked great) and several other tests with other branded cream cheeses (that didn't work well). Using a different sized pan could also change the outcome. Thanks for coming back and letting me know about the fail. I'd love to help troubleshoot more, could you share what brand cream cheese and what brand coconut cream you used. If you used coconut cream did you chill it over night and use only the solid part? Thank you in advance! Happy Thanksgiving

Hi Becky! I haven't frozen this particular recipe yet, but I have frozen similar vegan cheesecake recipes (not pumpkin) and it froze well! I froze individual slices. The cheesecake is best within the first 3-4 days, so I probably wouldn't make it more than a day ahead, however if needed you could probably squeak out two days ahead but the quality may go down some. 🙂