Vegan Pumpkin Cheesecake

1

Heat your oven to 350. In a large bowl, stir together graham cracker crumbs and sugar. Add melted butter until well mixed

2

Press the crust into a 9 inch springform pan and bake until lightly golden brown, about 8 minutes. Cool while making the cheesecake

3

Whisk flax seed meal and water in a small bowl and set aside to gel up

4

Use an electric hand mixer to beat cream cheese and pumpkin until well mixed

5

Add sugar and pumpkin pie spice and beat again

6

Add in the flax "eggs" and vanilla and beat until well mixed

7

Pour into the prepared crust and bake until the top is a deep golden brown and rises, about 1 hour 30-40 minutes

8

Let cool completely at room temperature and the cover and refrigerate overnight

9

Slice and DEVOUR!

Full recipe & Nutrition Info on FoodFaithfitness.com