This vegan pumpkin cheesecake is rich, creamy and loaded with pumpkin spice flavor! You'd never guess this decadent dessert was dairy-free.
Preheat the oven to 400°F.
Stir the graham cracker crumbs, butter, sugar and cinnamon together in a large mixing bowl.
Press the mixture into the bottom and about 1 inch up the sides of an 8-inch springform pan. (Note 3)
Place the pan into the oven and bake the crust until it darkens slightly, 8 to 10 minutes.
Remove the crust from the oven and place it on a cooling rack.
While the crust cools, place all of the batter ingredients into a high powered blender or the bowl of a food processor fitted with an s-blade. Blend until smooth.
Transfer the batter to the crust (it's okay if it hasn't completely cooled) and smooth out the top with a spatula.
Place the cheesecake into the fridge and allow it to chill until set. (Note 4)
Once the cheesecake has set, you can slice and serve it, or transfer it to an airtight container and store it in the refrigerator until ready to serve.