How to make:
Vegan Pumpkin Cheesecake with Chocolate Crust
This Vegan Pumpkin Cheesecake is made in a crunchy gluten free chocolate pie crust. It’s a creamy, decadent dessert perfect for the holidays
Prep Time:
30 mins
Cook Time:
1 hour 10 mins
Total Time:
1 hour 40 mins
Author:
Yield:
8 1x
Ingredients
For the crust:
- 1 tablespoon ground flax
- 2 cups oat flour*
- 1 cup almond meal
- 1/4 cup 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
- Preheat oven to 350°F. Lightly spray the inside of a springform pan*** with non-stick spray.
- In a small bowl, add flax and 2 1/2 tablespoons water. Let sit for 5 minutes.
- 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.
- 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.
- Bake the crust for 10 minutes. Remove from the oven and let cool for 20 minutes.
- In a food processor or large blender, add all filling ingredients. Blend until completely smooth. Once crust is cooled, pour filling into the pan.
- 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.
Notes
*To make your own own oat flour, simply blend rolled oats into a fine flour using a high-speed blender or food processor.
**I like Mori-Nu Firm, Lite Firm, or Extra Firm.
***I used a 9-inch springform pan; however, you may also be able to use a pie pan.