Name: Vegan Pumpkin Cheezecake With Pecan Cookie Crust
Prep time: 20 min
Cook time: 10 min
Total time: 270 min
Ingredients: 1 box Simple Mills Crunchy Toasted Pecan Cookies (finely crushed); 3 Tbsp. melted vegan butter; Pinch sea salt; 1/2 cup canned pumpkin; 1/2 cup canned coconut cream (white solids from the can); 2/3 cup maple syrup; 1-1/2 cups raw cashew pieces (soaked in water overnight and drained); 4 Tbsp. coconut oil (melted); 2 tsp. pumpkin pie spice (or cinnamon, ginger, nutmeg, allspice); Dairy-free whipped cream to top

Simple Mills gluten-free pecan cookies make for a tasty, foolproof crust for this vegan pumpkin cheezecake! This decadent but better-for-you recipe satisfies all your cravings for the fantastic flavors of fall. The sweet, nutty cheezecake is blended to creamy perfection with a mix of cashews, coconut cream, maple syrup, pumpkin and pumpkin pie spice. Brew up some slow cooker cinnamon spice apple cider while your dessert chills, then chill out with this dreamy duo.

Vegan Pumpkin Cheesecake with Pecan Cookie Crust on White Plate With Napkin | Vitacost.com/blog

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Vegan Pumpkin Cheezecake With Pecan Cookie Crust

Prep Time 20 minutes

Cook Time 10 minutes

Chill Time 4 hours

Total Time 4 hours 30 minutes

Servings 9 bars

Calories 242 kcal

Author Simple Mills

Ingredients

Pecan Cookie Crust

1 box Simple Mills Crunchy Toasted Pecan Cookies finely crushed
3 Tbsp. melted vegan butter
Pinch sea salt

Vegan Cheezecake Filling

1/2 cup canned pumpkin
1/2 cup canned coconut cream white solids from the can
2/3 cup maple syrup
1-1/2 cups raw cashew pieces soaked in water overnight and drained
4 Tbsp. coconut oil melted
2 tsp. pumpkin pie spice or cinnamon, ginger, nutmeg, allspice
Dairy-free whipped cream to top

Instructions

Preheat oven to 350 degrees F. Line 8x8 baking dish with parchment paper. (Note: Make sure the parchment is hanging over sides for easy removal.) Spray with nonstick cooking spray and set aside.
In bowl, mix together crushed cookies, butter and salt until a wet, sand-like texture forms.
Transfer crust mixture to baking dish, pressing down using bottom of a cup. Bake 10 minutes. Set aside.
In high speed blender, blend cashews, coconut cream, coconut oil, maple syrup, pumpkin and pumpkin pie spice until smooth and creamy.
Into baking dish, pour filling over crust. Freeze 4 hours or overnight until set.
Thaw 30 minutes, remove from pan, slice into 9 bars and top with whipped cream.

Recipe Notes

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Nutrition Facts

Vegan Pumpkin Cheezecake With Pecan Cookie Crust

Amount Per Serving

Calories 242 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g55%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 1mg0%

Sodium 37mg2%

Potassium 181mg5%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 15g17%

Protein 2g4%

Vitamin A 2309IU46%

Vitamin C 1mg1%

Calcium 41mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.