Vegan Pumpkin Cheesecake PT120M https://img3.recipesrun.com/201907/2019/0731/dc/0/023219/300x200x90.jpg These pumpkin cheesecakes were the first thing that came to mind when I thought of creating a simple-yet-decadent fall dessert. These would make the perfect dessert for holiday parties and fall gatherings. They’re super versatile with the ability to be made in muffin tins for a single-serving size, ramekins for 3-4 small cheesecakes, or a round cake pan (or springform pan) for one large cheesecake to feed a crowd. 8 servings Ingredients: 1 cup Pecan pieces, roughly chopped Salt 1 tbsp. Non-hydrogenated margarine 1/3 cup Brown sugar 1/4 tsp. Ground nutmeg 1/2 tsp. Ground ginger 3/4 tsp. Ground cinnamon 1 1/4 cups Canned pumpkin puree 1/4 tsp. Sea salt 1/4 tsp. Orange extract 2 1/2 tsp. Pure vanilla extract 2 tbsp. Lemon juice 6 tbsp. Cornstarch 3 tbsp. Coconut oil, room temperature 1/3 cup Dark brown sugar 1/2 cup Sugar 1 package Silken tofu, drained 1/4 cup Mashed banana 1/2 cup Whole unroasted cashews 1 tbsp. Plain soy milk 4 tbsp. Melted nonhydrogenated margarine 3 tbsp. Sugar 1 3/4 cups Finely ground graham crackers

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    Vegan Pumpkin Cheesecake

    Vegan Pumpkin Cheesecake
    These pumpkin cheesecakes were the first thing that came to mind when I thought of creating a simple-yet-decadent fall dessert. These would make the perfect dessert for holiday parties and fall gatherings. They’re super versatile with the ability to be made in muffin tins for a single-serving size, ramekins for 3-4 small cheesecakes, or a round cake pan (or springform pan) for one large cheesecake to feed a crowd.
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