Creamy Vegan Pumpkin Cheesecake
This decadent Creamy Vegan Pumpkin Cheesecake is sweet, rich, and creamy. Your holiday menu needs this one on it!
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.
Calories: 309kcal | Carbohydrates: 30g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 150mg | Potassium: 202mg | Fiber: 5g | Sugar: 16g | Vitamin A: 4765IU | Vitamin C: 1.3mg | Calcium: 72mg | Iron: 1.6mg