How To Make
Creamy Pumpkin Cheesecake (non-dairy)
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This rich creamy pumpkin cheesecake recipe is sure to become a holiday favorite. It has a rich dairy-free creamy filling flavored with warm fall spices, a sweet crust, and dairy-free whipped topping.
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Gather The Ingredients
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First make a crust with graham crackers, dates, sugar and butter flavored coconut oil.
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Instructions
vegan cream cheese
coconut cream sugar
pumpkin spice
cinnamon
pumpkin puree cornstarch
vanilla extract
Make The Filling
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Bake for 50 minutes in a springform pan that is placed in a pan filled with 1 inch of water.
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After baking, cool to room temperature and then chill in fridge over night.
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Get the recipe below for a coconut whipped topping to put on top of your pumpkin cheesecake
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Fall Recipe Ideas
Autumn Spiced Mocktail
Healthy Pumpkin Bread (
made with a cake mix
)
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