Name: Gluten-free Vegan Pumpkin Cheesecake Recipe
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters organic cane or beet sugar; 2 teaspoons bourbon vanilla extract; 5 Tbsps vegan butter (I used Earth Balance); 118 milliliters all purpose gluten-free flour blend; 1 teaspoon ground cinnamon; 1 teaspoons ground ginger; 118 milliliters organic light brown sugar; 2 Tbsps fresh lime juice; 237 milliliters pecan pieces; 237 milliliters organic pumpkin; 1 teaspoons sea salt; 397 grams organic non-GMO soft silken tofu; 2 Tbsps tapioca starch; 237 milliliters flaked unsweetened organic coconut; 454 grams vegan cream cheese (I used 2 8-oz containers of Vegan Gourmet Non-GMO Soy Cream Cheese)

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Gluten-free Vegan Pumpkin Cheesecake Recipe

This recipe serves 10. One serving contains 550 calories, 11g of protein, and 47g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up brown sugar, bourbon vanillan extract, tapioca starch, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.