
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
- Preheat oven to 350 degrees.
- Read the full preparation instructions here.
From One Green Planet