Thanksgiving Series: Pumpkin Cheesecake

Ingredients:

• For the crust:

  • 2.5 cups crumbled vegan graham crackers

  • 6 Tbsp cold butter, cubed (I used Miyoko’s)

  • 1/4 cup oat milk

• For the cheesecake:

  • 1.5 cup raw cashews

  • 1 cup canned pumpkin

  • 1/2 cup oat milk

  • 1/2 cup sugar

  • 1 Tbsp corn starch

  • 1 tsp pumpkin pie spice

  • 1 tsp vanilla extract

  • 1/4 tsp salt

  • 1 Tbsp maple syrup

  • 1/2 tsp lemon juice

• For the garnish (optional):

  • Vegan whipped cream

  • Pumpkin seeds

  • Chocolate sauce (if you’re feeling adventurous!)

Instructions:

1. Place your raw cashews in a medium bowl or large measuring cup and cover with boiling water. Let sit for an hour and then drain.

2. Meanwhile, preheat oven to 350 Fahrenheit.

3. Place crumbled cookies and cold butter in a food processor and pulse until combined.

4. Next, turn processor on and slowly pour in oat milk from the top until combined. This should create a wet cookie-crust dough ball (If it is still too liquid, add more cookies. If it it still too powdery, add more oat milk).

5. Line a spring form cake pan with parchment paper, and press cookie crust into the bottom. Press with your fingers until the crust is evenly spread out.

6. Bake for 8 min until slightly browned.

7. To make the filling, process together all ingredients until very smooth. This will take at least 5 minutes in the food processor (or stand mixer if you’re using that instead).

8. Thoroughly grease the sides of your cake pan (or line with a strip of parchment paper) and pour cheesecake mixture on top of your baked cookie crust. Smooth with a spatula or a spoon until level.

9. Bake for about 30 min.

10. Let cool overnight to set (you can also refrigerate for about 5 hours instead, to speed up the process).

11. Top with your favorite vegan whipped cream, pumpkin seeds, and some chocolate sauce and enjoy!