Vegan Pumpkin Cheesecake with Gingersnaps | Vegan Cooking - Vegan Recipes & Resources

Ingredients

• 2 cups Newman O’s Ginger O’s cookies (2 rows of cookies), crumbled
• 1/2 cup chopped pecans
• 1/2 cup (1 stick) vegan butter, melted
• 8 oz vegan plain cream cheese (Tofutti or Galaxy Nutritonal Foods brand)
• 12 oz firm silken tofu (I used Mori-Nu)
• 1/2 cup canned pumpkin (not pumpkin pie mix)
• 1/2 cup vegan/organic sugar
• 1/4 cup vegan/organic brown sugar
• 1 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 2 tbsp cornstarch
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp allspice
• 3 tsp spiced rum, optional (Use Barnivore for vegan friendly options)