Pumpkin Cheesecake for Mindy’s Birthday

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

pumpkin cheesecake

Crust:

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

Filling:

1 1/2 c cashews

1/3 c maple syrup

1/3 c pumpkin puree

1 t pumpkin pie spice

Directions:

For the crust: Preheat the oven to 350 degrees. Place cookies, almonds, ginger, oil, sugar, cinnamon and vanillaΒ 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!

Happy Holidays!

This recipe and TONS of others can be found HERE!

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