Ingredient List
Crust
- 2 Cups graham cracker crumbs (I use Simple Mills Honey Cinnamon Thins for a gluten free/grain-free option)
- ½ cup + 1 Tbsp vegan butter (I use Monty’s or Myokos Creamery)
Cheesecake Filling
- 3 8-ounce containers of vegan cream cheese (Tofutti is the best option for this recipe or Kite Hill. Myokos vegan cream cheese is too tart, and I wouldn’t recommend it for this recipe).
- 1 ½ cups Almond milk or 1 can of coconut cream (I personally like almond milk the best – the coconut cream is great but it gives it a coconut flavor that maybe not everyone loves).
- ¼ cup of pumpkin flavor creamer (I use Nut Pods brand. If you can’t find the pumpkin flavor, just use some coconut milk or some extra almond milk).
- 1 15 ounce can of pumpkin puree
- 1 ¼ Cup raw cane sugar (or granulated sugar)
- 4 Tablespoons corn starch
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon clover
Instructions
- Pre-heat oven to 375 degrees
- Lightly oil a 9-inch springform cheesecake pan. Cut a piece of parchment paper to fit the round 9-inch bottom of the pan and lightly oil that as well.
- Mix the graham cracker or cookie crumbs and the melted butter together and then press the mixture evenly and firmly into the bottom of the cheesecake pan. Set aside.
- In a large bowl, mix the cream cheese together with a hand mixer until smooth.
- In a separate bowl, mix the pumpkin and corn starch until well blended and then add that to the cream cheese bowl and mix until smooth and creamer.
- Add the sugar, vanilla extract, cinnamon, nutmeg, ginger and cloves to the bowl and mix until well blended.
- Pour the cream cheese mixture into the pan.
- Bake for 1 hour. The cheesecake might appear to be a little loose in the middle when you take it out. Once the cheesecakes cools, it will firm up.
- Let the cheesecake cool on the counter for a few hours. Remove the springform around the cake and then put it in the refrigerator overnight (or at least 6-8 hours).
- Serve cold with vegan whipped cream.
- The cheesecake should be good for 5 days in the refrigerator or a few months in the freezer.
