My co-worker Rachel is a real gem. She’s so sweet, caring and a great supervisor. Her girlfriend Mindy’s birthday is this coming weekend. What a better reason to bake something? I am continuing with the cheesecake theme, but in a bit of a different way. Instead of vegan cream cheese, this recipe uses cashews (my absolute favorite nut for making cheese). The crust is a bit different as well. It is my take on a gingersnap crust but I used sweet potato crackers instead. The salty/sweet combo really works will here and the texture is relatively the same. I hope Mindy has a happy birthday!
Vegan Pumpkin Cheesecake
1 1/2 c sweet potato crackers (crush them a bit if the crackers are large-can be substituted for gingersnaps!)
1/4 c almonds
2 t ginger
2 t oil
1/4 c brown sugar
1/4 t cinnamon
1 t vanilla
1 1/2 c cashews
1/3 c maple syrup
1/3 c pumpkin puree
1 t pumpkin pie spice
For the crust: Preheat the oven to 350 degrees. Place cookies, almonds, ginger, oil, sugar, cinnamon and vanilla in a food processor and pulse until uniform, about 20 to 25 times. Mixture should be a crumbly, even consistency that pulls away from the walls of food processor. Press into the bottom of a well sprayed pie dish. Be sure to evenly distribute mixture around the edges. Bake for 7 mins to help crust stick together. Allow to cool in the refrigerator.
For the filling: Soak the cashews in water for about an hour. Drain the water and combine with the syrup, pumpkin puree and pumpkin pie spice in a food processor. Pulse until smooth. Pour into a the cooled pie crust and refrigerate (or freeze) until set.
Serve with vegan whipped cream or a sprinkle of cinnamon sugar on top!
This recipe and TONS of others can be found HERE!