Ingredients
For the crust:
- 1 3/4 cup graham cracker crumbs GF if needed
- 1 1/2 tablespoons sugar
- 1/3 cup vegan butter melted
For the cheesecake
- 3 tablespoons flax meal
- 1/2 cup warm water
- 3 containers Tofutti cream cheese, at room temperature (use this brand! 8 oz each)
- 1 1/3 cups canned pumpkin
- 1 cup sugar
- 4 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
Instructions
- Heat your oven to 350°F.
- In a large bowl, stir together the graham cracker crumbs and sugar. Add in the melted butter until well mixed.
- Press the crust into the base and about 2 inches up the side of a 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 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.
- Allow to cool completely at room temperature. Then cover and refrigerate at least 8 hours or overnight.
- Slice and DEVOUR!
