Vegan Pumpkin Swirl Cheesecake

Name: Vegan Pumpkin Swirl Cheesecake
Prep time: 20 min
Cook time: 1 h 20 min
Yield: 10
Ingredients: 7 ounces (~1 3/4 cups ground) vegan graham crackers or gingersnaps* (or other similar vegan cracker or cookie); 5 Tbsp vegan butter (or sub coconut oil); 1 12.3 ounce package firm silken tofu*, gently pressed dry (I used Morinaga brand1); 1.5 Tbsp olive oil or coconut oil, melted; 3/4 cup pumpkin puree; 1 tsp pumpkin pie spice; 1/2 cup + 1 Tbsp unsweetened almond milk; 1/3 cup maple syrup or brown sugar (or sub honey if not vegan); 2 Tbsp cornstarch or arrowroot powder; 2 Tbsp fresh lemon juice; 1 cup pumpkin puree; 1/4 cup unsweetened almond milk; 1 Tbsp cornstarch or arrowroot powder; 3 Tbsp maple syrup or brown sugar (or sub honey if not vegan); 1 tsp pumpkin pie spice

Vegan Pumpkin Swirl Cheesecake was pinched from <a href="http://minimalistbaker.com/vegan-pumpkin-swirl-cheesecake/" target="_blank">minimalistbaker.com.</a>

"AMAZING Pumpkin Swirl Cheesecake that's entirely vegan and requires just 10 ingredients! Crisp, sweet crust and a thick, custard-like filling infused with tons of pumpkin flavor. Perfect for holiday gatherings and beyond...."

INGREDIENTS

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7 ounces (~1 3/4 cups ground) vegan graham crackers or gingersnaps* (or other similar vegan cracker or cookie)

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5 Tbsp vegan butter (or sub coconut oil)

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1 12.3 ounce package firm silken tofu*, gently pressed dry (I used Morinaga brand1)

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1.5 Tbsp olive oil or coconut oil, melted

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3/4 cup pumpkin puree

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1 tsp pumpkin pie spice

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1/2 cup + 1 Tbsp unsweetened almond milk

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1/3 cup maple syrup or brown sugar (or sub honey if not vegan)

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2 Tbsp cornstarch or arrowroot powder

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2 Tbsp fresh lemon juice

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1 cup pumpkin puree

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1/4 cup unsweetened almond milk

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1 Tbsp cornstarch or arrowroot powder

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3 Tbsp maple syrup or brown sugar (or sub honey if not vegan)

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1 tsp pumpkin pie spice

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