Yesterday was my birthday! (I’m 28 if you are wondering.) For my birthday dessert my husband made pumpkin cheesecake. It’s so, so, SO good. What’s not to love about a cheesecake WITH pumpkin AND is vegan? It’s also easy to make #win.
You could also make this recipe gluten-free just by using gluten-free graham crackers in the crust recipe.
Graham Cracker Crust Recipe:
• 1 1/2 cups graham cracker crumbs (tip: use a blender)
• 1/3 cup coconut sugar
• 6 tablespoons coconut oil
• 1/2 teaspoon pumpkin pie spice or cinnamon
Mix together and press into a pie dish. Bake at 375 F for 7 minutes, then let it cool.
Pumpkin Cheesecake Recipe:
• 16 ounces of your favorite vegan cream cheese
• 1/2 cup coconut sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
Mix together the cream cheese, coconut sugar, and vanilla.
Optional: add one cup of this mixture to the crust to create a double layer cheesecake.
Stir in the pumpkin puree and pumpkin pie spice.
Spread into the pie dish. Bake at 325 F for 35-40 minutes. Refrigerate for 4-8 hours. Enjoy!
