Preheat the oven to 350F. Lightly grease a 9-inch springform pan with vegan butter. Wrap the bottom and outside of the pan with aluminum foil or parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted vegan butter, granulated sugar, pinch of salt and pumpkin spice spice. Stir until combined.
Pour the graham cracker crust mixture into the springform pan and press to an even thickness on the bottom of the pan.
Bake at 350F for 12-15 minutes, until the crust is golden and smells fragrant. Set aside to cool completely.
In a large bowl, add the vegan cream cheese. Beat with an electric mixer or stand mixer, until creamy, 3-4 minutes.
Next, add the coconut cream, pumpkin puree, granulated sugar, cornstarch, pumpkin pie spice, vanilla powder and lemon juice. Mix until smooth.
Pour the filling over the cooled crust. Smooth with a spatula.
Place the springform pan in a deep baking dish.
Add very hot (almost boiling) water to a baking dish until it reaches halfway up the side of the springform pan. Carefully place in the oven.
Bake at 350F for 65-75 minutes or until the outer edges are set but the middle still jiggles when shaken.
Turn off the oven and leave the cheesecake in the oven for an hour to let it slowly cool down. Remove from the oven and let cool down to room temperature before placing in the refrigerator to finish setting, at least 3-4 hours.
