Recipe: Vegan Pumpkin Graham Cracker Cheesecake

Ingredients

Preheat the oven to 350°F and prepare a 9-inch pie plate or springform pan with nonstick spray.
In a food processor, combine the graham crackers and coconut sugar, pulsing until crumbs form with some texture.
Add melted coconut oil, vanilla extract, and non-dairy milk to the crumb mixture, stirring until a crumbly dough forms.
Press the crumb mixture into the pie dish to form the crust and bake for 10 minutes, then let cool.
Soak the cashews overnight or in boiling water for 1 hour, then drain and dry them.
Blend the soaked cashews with the remaining filling ingredients until very smooth, scraping down the sides as needed.
Pour the pumpkin mixture over the cooled crust and smooth it out to remove air bubbles.
Freeze for 45 minutes or until solidified.
Garnish with whipped cream and crushed graham crackers if desired, then let thaw for 20 minutes before slicing.

Servings

10 slices

Calories

250

Total fat

15g

Total carbohydrates

30g

Total protein

Sodium

50mg

Cholesterol

0mg