Vegan Pumpkin Cheesecake with Gingersnap Crust

Vegan Pumpkin Cheesecake with Gingersnap Crust

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There’s still time to create this incredible vegan pumpkin cheesecake — and celebrate healthy indulgences!

Ingredients

For the Crust

  • 1 1/2 cups organic vegan gingersnap cookies (about 24 cookies)
  • 1/4 cup almonds
  • 2 teaspoons fresh ginger, grated
  • 2 tablespoons neutral tasting oil
  • 1/4 cup brown or palm sugar
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

For the Pumpkin Filling

  • 2 (8-ounce) containers vegan cream cheese
  • 1/3 cup evaporated cane sugar
  • 1/3 cup evaporated cane sugar
  • 1 (15-ounce) can organic pumpkin, or pumpkin pie filling
  • 1/4 teaspoon cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon whole-wheat pastry flour
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon neutral tasting oil
  • 1/8 teaspoon sea salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Read the full preparation instructions here.

From One Green Planet