Ingredients

The following ingredients have 12 Servings
  • 1 3/4 Cup Graham cracker crumbs, (GF if needed)
  • 1 1/2 Tbsp Sugar
  • 1/3 Cup Vegan butter, (melted)
  • 3 Tbsp Flax meal
  • 1/2 Cup Warm water
  • 3 Containers Tofutti cream cheese, at room temperature ((use this brand! 8oz containers each.))
  • 1 1/3 Cups Canned pumpkin
  • 1 Cup Sugar
  • 4 tsp Pumpkin pie spice
  • 2 tsp Vanilla

Instruction

  • Heat your oven to 350 degrees.
  • In a large bowl, stir together the graham cracker crumbs and sugar. Add in the melted butter until well mixed.
  • Press the crust about 2 inches up the side of an 9 inch springform pan and bake until lightly golden brown, about 8 minutes. Cool on the counter while you make the cheesecake.