Vegan Pumpkin Cheesecake

Any cheesecake lovers (🙋🏼‍♀️) and Austin loves pumpkin, so naturally I had to find a way to make a Vegan Pumpkin Cheesecake for the holiday season.

Here’s a pretty simple Veganized Cheesecake, total time is about an hour (20 minutes to prep 35 minutes to cook).

Ingredients (crust):

• 3 tbsp granulated sugar
• 2 cups (crushed) gram crackers
• 1 tbsp vanilla creamer, I use Honest to Goodness madagascan vanilla flavor
• 1/2 cup melted butter, I use Earth Balance

Ingredients (filling):

• 8 ounces (vegan) cream cheese, I use Daiya (plain)
• 15 ounces pumpkin puree, I use Happy Belly (from Amazon Fresh)
• 3/4 cup brown sugar
• 3 large “eggs”, I use Just Egg liquid (3 tbsp = 1 egg)
• 1/2 cup coconut cream, I use Thai Kitchen (from Amazon Fresh) only the separated portion (not the water)
• 1/4 tsp pumpkin seasoning

Instructions (crust):

• Crush gram crackers (I use a food processor)
• Blend melted butter with gram crackers
• Add creamer
• Mix together
• Spread mixture in a spring cake pan covering the bottom and a little on the sides
• *My spring cake pan is from William Sonoma (I can’t find it online) but they’re on Amazon too
• *Note, I place a baking sheet (or tin foil) on the rack below the cake pan as the butter will drip

Instructions (filling):

• Preheat oven 350 f
• Mix (warm) cream cheese and brown sugar until smooth
• Add eggs, one tbsp at a time
• Add pumpkin puree and pumpkin seasoning until smooth
• Add coconut cream, mix until blended
• Place filling in gram cracker crust
• Bake for 35 minutes or until the center is firm
• Let cool, top with (Vegan) Reddi-Whip (optional) and serve

Enjoy, tag me in your posts (@jeanajuice), and check out more recipes here.🌱