::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.🌱