Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10 portions
Ingredients: 8 oz gingerbread cookies; 2 1/2 tbsp muscovado sugar; 1/2 cup vegan butter; 1 1/4 lb vegan cream cheese; 2/3 cup cornstarch; 1 tsp vanilla powder; 1 1/2 cups canned pumpkin

Prep time: 20 min
Total time: 80 min
Additional waiting time: 150 hours
Keeps: 2 days
Party favourite

Allergens: GlutenNutsCorn

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the base:

8 oz gingerbread cookies
2 1/2 tbsp muscovado sugar
1/2 cup vegan butter

For the filling:

1 1/4 lb vegan cream cheese
2/3 cup cornstarch
1 tsp vanilla powder
1 1/2 cups canned pumpkin

Procedure

Preheat the oven to 350 °F.

Prepare the base:

Melt the vegan butter.

Blend the gingerbread cookies, muscovado sugar and melted vegan butter until combined.

Press the mixture evenly into the bottom of a 9 inch springform pan, extending about 1/2 inch up the sides.

Prepare the filling:

Whisk all the filling ingredients together until smooth.

Assemble:

Pour the filling over the base and bake for about 60 minutes, until the sides are set but the centre is still slightly soft.

Turn off the oven, leave the cheesecake inside, and let it cool for 30 minutes with the oven door slightly open.

Let cool at room temperature for at least 2 hours.

Serve at room temperature or chilled.

Nutrition per portion

Calories: 416
Carbohydrates: 32 g
Protein: 5 g
Fat: 30 g
Iron: 1.4 mg
Calcium: 96.8 mg