Creamy Vegan Pumpkin Cheesecake

Ingredients:   Crust  ¾ cup pecans  ¾ cup gluten free rolled oats  3 tablespoons maple syrup  Coconut oil  Pinch salt

Ingredients continued: Filling  8 ounces vegan cream cheese   ¾ cup pumpkin puree   4 tablespoons maple syrup

Ingredients continued: Filling continued 1 teaspoon vanilla extract ½ teaspoon pumpkin pie spice  Pinch salt Candied Pumpkin Pie Spice Pecans

  Preheat oven to 350°. Crust: Mix pecans and rolled oats in a food processor until it's a ground flour consistency. Add maple syrup and salt.

  Oil an 8" baking pan with coconut oil. Bake crust for 10-15 minutes or until golden on the edges. Let cool.

Filling: Mix all ingredients in a food processor until smooth and creamy. Spread over crust. Bake at 350° for 30-35 minutes, or until browned.

Refrigerate. Top with Candied Pumpkin Pie Spice Pecans.

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