Vegan Pumpkin Pie Cheesecake | Tasty Recipes

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Vegan Pumpkin Pie Cheesecake

"It tastes like pumpkin pie and cheesecake! And it's dairy free and vegan! Makes two pies."

Ingredients :

• 2 (8 ounce) tubs vegan cream cheese, such as Toffutti®
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 (15 ounce) can pumpkin puree
• 1 (6 ounce) container vegan vanilla yogurt (such as Silk®)
• 2 1/2 teaspoons pumpkin pie spice, or more to taste
• 1 1/2 teaspoons dry vegan egg replacer
• 1/4 teaspoon salt
• 2 (9 inch) vegan pastry shells

Instructions :

Prep : 15M	Cook : 16M	Ready in : 1H15M

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese, white sugar, and brown sugar in a bowl until smooth, about 2 minutes. Add pumpkin puree, yogurt, pumpkin spice, egg replacer, and salt; beat until creamy, about 3 minutes. Pour mixture into the prepared pastry shells.
• Bake in the preheated oven until a knife inserted into the center of the pies comes out clean, 60 to 70 minutes.

Notes :

• Use up to 20 ounces (2 1/2 cups) of pumpkin puree for more pumpkin flavor.

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