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Pumpkin Cheesecake

Prep

Cook

Total

Yield 8 servings

Ingredients

Instructions

  1. Preheat your oven to 350 degrees F
  2. Lightly grease a 9 inch, spring-form pan with coconut oil or cooking spray
  3. In a large food processor, combine all crust ingredients - pulsing till slightly chunky/crumbly dough
  4. Pour your mixture into your pan and press firmly to even it out
  5. (you can also use a round tsp. and make mini bite-sized cakes in a small muffin pan with liners)
  6. Bake for 8-10 minutes, till firm then let your crust cool
  7. In your food processor, combine all your filling ingredients
  8. Making sure to scrape down the sides and pulse till smooth and creamy
  9. Once your crust has cooled, pour in your filling and bake at 350 for 45-55 minutes
  10. You'll know it's ready when the top its slightly dark and golden
  11. Remove it from the oven and let it rest on a cooling rack for about 30 minutes
  12. Transfer it over to your fridge after that for at least 5 hours, overnight is best

Notes

Serve cold with fresh coconut cream or a maple pecan drizzle!Before slicing, freeze it for about 10-20 minutes and use a sharp knife to cut.For varied baking times on different cake sizes;Mini cupcake - crust cooks for 3-5 mins at 350 and bakes for 15-205 in. pan - crust bakes for 8-10 mins at 350 and bakes for 30-359 in. pan - crust bakes for 8-10 mins at 350 and bakes for 45-55You can really get creative with these, using any kind of nuts and/or sweeteners. You could also add in some vegan cream cheese or raw cashews if you'd like to make it creamier.

Courses Dessert

Cuisine Vegan

Recipe by The Plant Philosophy at https://theplantphilosophy.com/lets-eat-pumpkin-cheesecake/