Vegan Pumpkin Cheesecake With Chocolate Crust

This vegetarian Pumpkin Cheesecake is creamy, decadent, and an ideal course for the vacations. The chocolate crust adds crunch and texture. (gluten-free)

I don’t have an excessive amount of to mention regarding this cheesecake besides that it’s extremely, particular. the bottom could be a mixture of sleek curd (a storeroom staple!), sweeteners, a touch of nut or seed butter, and pumpkin. i actually simply wish to eat the filling with the spoon (okay… I whole did that).

I created a gluten-free chocolate crust for this pumpkin cheesecake, however be at liberty to use your favorite crust direction or boughten crust.

Just think—a bunch of future dietitians with particular style in food. (Really, dietitians build the most effective food). I’m happy to mention that everybody cherished this cheesecake! thus you recognize it’s sensible. Don’t take it from me; take it from all my friends World Health Organization gobbled up this whole vegetarian and surprisingly delicious cheesecake.

INGREDIENTS:

For the crust:

• 1 tablespoon ground flax
• 2 cups oat flour
• 1 cup almond meal
• 1/4 teaspoon cocoa powder
• 1 tablespoon tapioca starch or cornstarch
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 1/4 cup unsweetened non-dairy milk
• 1 teaspoon vanilla extract

For the filling:

• 2 12-ounce packages silken tofu
• 1 15-ounce can pumpkin puree
• 1/3 cup maple syrup
• 1/4 cup sugar
• 1/4 cup oat flour
• 2 tablespoon almond, cashew, or sunflower seed butter
• 1 tablespoon tapioca starch or cornstarch
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt

INSTRUCTIONS:

1. Preheat oven to 350°F. Lightly spray the inside of a springform pan with non-stick spray.
2. In a small bowl, add flax and 2 1/2 tablespoons water. Let sit for 5 minutes.
3. In a large bowl, add oat flour, almond meal, cocoa, starch, baking soda, and salt; stir. Add flax mixture, sugar, oil, applesauce, and vanilla. Stir until all ingredients are mixed and a dough forms.
4. Gently press the dough into the bottom of the pan and up the sides. The dough should be 1/4 inch to 1/2 inch thick on the bottom.
5. Bake the crust for 10 minutes. Remove from the oven and let cool for 20 minutes.
6. In a food processor or large blender, add all filling ingredients. Blend until completely smooth. Once crust is cooled, pour filling into the pan.
7. Bake for 55-60 minutes, until the top of the cake is lightly browned. Remove from the oven; let cool for at least an hour. Place in the fridge to speed up cooling.

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