This Vegan Pumpkin Cheesecake is so creamy and flavorful, you'd never know that it is egg and dairy free! A perfect fall dessert!
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 12People
Calories 380kcal
Author FoodFaithFitness
Ingredients
For the crust:
1 3/4CupGraham cracker crumbs,GF if needed
1 1/2TbspSugar
1/3CupVegan butter,melted
For the cheesecake
3TbspFlax meal
1/2CupWarm water
3Containers Tofutti cream cheese, at room temperature(use this brand! 8oz containers each.)
1 1/3CupsCanned pumpkin
1CupSugar
4tspPumpkin pie spice
2tspVanilla
Instructions
Heat your oven to 350 degrees.
In a large bowl, stir together the graham cracker crumbs and sugar. Add in the melted butter until well mixed.
Press the crust about 2 inches up the side of an 9 inch springform pan and bake until lightly golden brown, about 8 minutes. Cool on the counter while you make the cheesecake.
For the cheesecake
Whisk the flax seed meal and water in a small bowl and set aside to gel up, about 10 minutes. Stir it every few minutes.
Use an electric hand mixer to Beat the cream cheese and pumpkin until well mixed.
Add in the sugar and spice and beat again.
Add in the flax "eggs" and vanilla and beat until well mixed.
Pour into the prepared crust and bake until the top is a deep golden brown and rises, about 1 hour 30-40 minutes. The center will not set but will firm up in the refrigerator.
Let cool completely at room temperature and the cover and refrigerate overnight.