Vegan Pumpkin Cheesecake
Pumpkin cheesecake is a popular dessert during the fall season and is often enjoyed during Thanksgiving.
This is vegan and gluten free recipe. Dish can be prepared in 185 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Vegan Pumpkin Cheesecake
Ingredients
Instructions
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Preheat the oven to 350°F (180°C).
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In a bowl, mix the graham cracker crumbs and melted vegan butter. Press the mixture into the bottom of a greased 9-inch (23 cm) springform pan.
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In a blender, combine the cashews, pumpkin puree, coconut cream, maple syrup, cornstarch, vanilla extract, pumpkin spice, and salt. Blend until smooth.
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Pour the mixture over the crust in the springform pan.
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Bake for 45 minutes, or until the edges are set and the center is slightly jiggly.
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Turn off the oven and let the cheesecake rest in the oven for 2 hours.
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Remove from the oven and let it cool completely. Then refrigerate for at least 4 hours, or overnight.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
