Vegan Pumpkin Cheesecake Cranberry Drizzle Recipe

Vegan Pumpkin Cheesecake Cranberry Drizzle Recipe

Ingredients

Makes 8 servings

Crust

• 1 1/2 cups vegan graham cracker crumbs
• 1/4 cup vegan margarine, melted

Filling

• 2 (8-ounce) containers vegan cream cheese
• 1 (15-ounce) can solid pack pumpkin
• 1 cup light brown sugar
• 1 tablespoon cornstarch 2 teaspoons ground cinnamon
• ¾ teaspoon ground allspice
• 1/2 teaspoon ground nutmeg

Topping

• 1/3 cup cranberry sauce
• 1 tablespoon pure maple syrup
• 1 teaspoon melted vegan margarine

Method

1. Make the crust: Preheat the oven to 350°F
2. Grease a 9-inch springform pan
3. Place the crumbs in the bottom of the pan, add the melted margarine and mix with a fork to blend
4. Press the crumb mixture into bottom and sides of pan and set aside
5. Make the filling: In a food processor, combine the cream cheese and pumpkin and process until blended
6. Add the sugar, cornstarch, cinnamon, allspice and nutmeg and process until well blended
7. Pour the filling into the prepared crust
8. Bake for 45 minutes
9. Turn off the oven and leave cheesecake in the oven for another 10 minutes
10. When done, edges should be golden and starting to pull away from sides of pan and center should be soft set
11. Remove the cake from the oven and cool at room temperature for 1 hour
12. Refrigerate for at least 4 hours
13. Make the topping: In a blender or food processor, combine the cranberry sauce, maple syrup and margarine and blend until smooth
14. Pour the mixture into a squeeze bottle or small pitcher and drizzle the over the top of the cheesecake
15. Keep refrigerated

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