Vegan Pumpkin Pie Cheesecake recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 2 (8 ounce) tubs vegan cream cheese, such as Toffutti® ½ cup white sugar ¼ cup brown sugar 1 (15 ounce) can pumpkin puree 1 (6 ounce) container vegan vanilla yogurt (such as Silk®) 2 ½ teaspoons pumpkin pie spice, or more to taste 1 ½ teaspoons dry vegan egg replacer ¼ teaspoon salt 2 (9 inch) vegan pastry shells
Nutrition Info
- 254.5 caloriescarbohydrate: 25.5 gcholesterol: : -fat: 16.6 gfiber: 3.5 gprotein: 4.1 gsaturatedFat: 4.8 gservingSize: -sodium: 333.2 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Vegan Pumpkin Pie Cheesecake
Directions
-
Preheat oven to 350 degrees F (175 degrees C).
Beat cream cheese, white sugar, and brown sugar in a bowl until smooth, about 2 minutes. Add pumpkin puree, yogurt, pumpkin spice, egg replacer, and salt, beat until creamy, about 3 minutes. Pour mixture into the prepared pastry shells.
Bake in the preheated oven until a knife inserted into the center of the pies comes out clean, 60 to 70 minutes.