Food Faith Fitness · by Taylor Kiser★ 4.7 (3)
Vegan Pumpkin Cheesecake
NUTRITION · PER SERVING590M COOK
CAL 15%·PRO 8%
CARBS 35G46% OF CAL
1G FIBER12G OTHER22G TOTAL SUGAR
FAT 17G49% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, creamy vegan cheesecake with real pumpkin and warm spices, topped with a graham cracker crust and made entirely without dairy or eggs. An indulgent fall dessert.
dessertamericanbaked good🥧 baking dish🥣 mixer🔥 ovenveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 3/4 cup graham cracker crumbs (GF if needed)
- 1 1/2 tablespoons sugar
- 1/3 cup vegan butter (melted)
- 3 tablespoons flax meal
- 1/2 cup warm water
- 3 containers Tofutti cream cheese, at room temperature ((use this brand! 8 oz each))
- 1 1/3 cups canned pumpkin
- 1 cup sugar
- 4 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
At a glance
PER SERVING · TIME 590M
CAL 15%·PRO 8%
CARBS 35G46% OF CAL
1G FIBER12G OTHER22G TOTAL SUGAR
FAT 17G49% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 40m
- Sodium
- 404mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 101mg
- Calcium
- 17mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 404MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.