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 Cheezecake With Pecan Cookie Crust
Pecan Cookie Crust
- 1 box Simple Mills Crunchy Toasted Pecan Cookies finely crushed
- 3 Tbsp. melted vegan butter
- Pinch sea salt
Vegan Cheezecake Filling
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.