Pumpkin Pie Cheesecake - Vegan & GF

Ingredients

2 8 oz pkg of vegan cream cheese

½ cup cane sugar

½ tsp vanilla extract

4 Tbsp flaxseed meal

8 Tbsp water

1 9 inch gluten-free graham cracker crust

½ large can of pumpkin puree

½ tsp ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

Directions

Preheat the oven to 325°F.

In a small bowl, mix together the flaxseed meal and water. Let set for 5 minutes.

In a large bowl, add the cream cheese, cane sugar, and vanilla extract. Use beaters and beat until smooth. Stir in the flaxseed/water mixture.

Remove 1 cup of the batter and spread into the bottom of the crust. Set aside.

Add the pumpkin puree, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well combined. Carefully spread over the batter in the crust.

Bake for 35-40 minutes, or until center is almost set.

Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream, if desired.