Thanksgiving is almost here and I’m ready to show you some of my favorite recipes to Celebrate a Vegan Thanksgiving. Today’s is for a delicious Vegan Pumpkin Cheesecake that uses my Vegan Snickerdoodle Cookie recipe as it’s crust. Vegans & non-vegans are going to love this recipe when you serve it up at Thanksgiving this year. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram (@vegetarianbaker & #thevegetarianbaker).
Place snickerdoodle cookies into a food processor. Blend on high until it starts to resemble sand.
Grease a springform pan with a little bit of coconut oil and press the ground cookies into it. Make sure that it's packed evenly. I like to use the flat bottom surface of a measuring cup to help me get my desired crust by pressing firmly on the cookies. Set Aside.
In the a food processor or blender, add all the other ingredients. Blend on high until smooth. Scrape the sides down, and blend again.
Pour the batter into your crusted pan. Tap the sides to remove any air bubbles.
Place your cheesecake into the preheated oven with a bowl of water underneath it. Bake for 20-25 minutes. You want to give your cheesecake a little jiggle to make sure that it's make completely through the center before removing.
Once finished baking, remove from oven and allow to cool in the fridge.
Serve with a dollop of Vegan Coconut Whipped Cream and a dash of cinnamon.