Ava's Great Goodies
Pumpkin Cheesecake
Ingredients
2 cups graham crackers, crumbled
¾ tsp. cinnamon
1/8 tsp. sea salt
¼ cup vegan butter, melted
½ cup coconut cream
1/2 tsp. vanilla extract
1 ½ Tbsp. honey
¼ cup lemon juice
¼ tsp. salt
¾ cup pumpkin puree
1 ¼ tsp. pumpkin pie spice
Instructions
Preheat oven to 350F.
​
Add the graham crackers, cinnamon and sea salt to a food processor and pulse until the mixture is very fine. Stream in the vegan butter and process until well combined. Transfer the mixture to a 9-inch pie pan and press down very firmly until the crust covers the bottom and goes up the sides. Bake crust for 8 – 10 minutes, or until golden brown. Remove from the oven and set aside to cool.​​
​
Meanwhile, add the coconut cream, vanilla extract, honey, lemon juice and salt to a food processor and puree until silky smooth, adding a touch of coconut milk as needed to help things along. Add a tablespoon more honey if you want a sweeter result. Transfer the batter to a mixing bowl. Remove ¾ cup of the batter and spread it into the bottom of the crust.
Add pumpkin puree and pumpkin pie spice to the remaining batter and mix to combine. Carefully pour the pumpkin mixture over the batter in the crust and use a spatula to spread it evenly. Dust the top of the cheesecake with a bit more pumpkin pie spice or cinnamon and bake for 50 – 60 minutes, until the top is lightly puffed and the edges are golden.
Remove from oven and cool to room temperature. Cover the cheesecake with foil and refrigerate at least 6 hours or overnight before serving.