Recipe post: Vegan pumpkin cheesecake
What you’ll need:
8 ounces vegan cream cheese.
2/3rd cup pumpkin puree.
egg replacer for 2 eggs (I use ener-g egg replacer)
1/2 cup brown sugar
1tsp vanilla extract
graham cracker pie crust
The rest is image-heavy so I’m cutting it.
Whip the cream cheese with the brown sugar until softened
Add the pumpkin and beat that shit like it made you mad
Mix the egg replacer with warm water
Add the egg replacer and vanilla to the cheese mixture (I have no picture cuz it was getting really repetitive.) Mix some more.
Add the spices (I don’t really measure these) to the already scrumptious batter and stir.
Pour batter into the pie crust and bake for 30 minutes @ 350. Turn the oven down to 250 and cook for another 10 minutes.
And voila, yummy dessert.