Unbelievably Vegan and Gluten-Free Pumpkin Cheesecake
Servings 8 servings
Calories 300kcal
Ingredients
- ingredients: 2 cups pumpkin purée 12 oz cream cheese 1/3 cup room temp coconut oil 1/3 cup maple syrup 1/4 cup corn starch 1 tsp cinnamon 2 tsp pumpkin pie spice 1/2 tbsp vanilla extract 1/4 cup oat flour crust: 1.5 cups raw cashews 1/4 cup maple syrup 1 cup oats 1 tsp cinnamon 1 cup oats 1/4 cup cold vegan butter
store bought vegan whipped cream and peanut butter for drizzling if desired
Instructions
- preheat your oven to 350 degrees. to make the crust, combine 1.5 cups raw cashews, 1/4 cup maple syrup, 1 cup oats, and 1 tsp cinnamon in a food processor. blend until it reaches a sticky and grainy texture.
- press the crust mixture into the bottom of a greased or parchment paper-lined 9-inch springform pan or a cake pan lined with parchment paper
- bake the crust at 350 degrees for 12 minutes. remove from the oven and let it cool for about 10 minutes. in a food processor, blend 2 cups of pumpkin purée, 12 oz cream cheese, 1/3 cup room temperature coconut oil, 1/3 cup maple syrup, 1/4 cup cornstarch, 1 tsp cinnamon, 2 tsp pumpkin pie spice, 1/2 tbsp vanilla extract, and 1/4 cup oat flour until smooth.
- pour the pumpkin cheesecake filling over the baked crust. bake the cheesecake in the preheated oven for an additional 45 minutes or until the edges are set and the center is somewhat firm.
- remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for several hours or overnight to set. serve and enjoy your unbelievably vegan and gluten-free pumpkin cheesecake!