Pumpkin Gingerbread Cheesecake (GF, DF, Vegan, FODMAP)
Pumpkin gingerbread cheesecake with gluten-free, dairy-free, vegan crust. Spiced with IrieVeda Gingerbread blend for a sweet, mindful dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.irieveda.com.
Ingredients
- 2 ½ cups Gluten Free Graham Cracker (fine crumbles)
- ⅓ cup Melted Vegan Butter or Oil
- 1 ½ tablespoon IrieVeda’s Jolly Gingerbread
- 24 oz Vegan Cream Cheese
- 2 cups Pumpkin Puree
- 1 cup Coconut Cream
- 1 tablespoon IrieVeda Jolly Gingerbread
- 1 cup Unrefined Brown Sugar
- ⅓ cup Arrowroot Flour
- 1 teaspoon Pure Vanilla
- ½ cup Raw Coconut Butter
- ½ cup Maple syrup
- ½ tsp Vanilla Extract
- Sea Salt crystals for sprinkling
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