Vegan Pumpkin Cheesecake with Gingersnap Crust

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