Pumpkin pie is cool and all, but we're ready for something new! ✨Our Gluten and Dairy Free Pumpkin Cheesecake with top 8 allergen free Snickerdoodle Crust is sure to keep you coming back for seconds!
2 packages Julia’s TableⓇ Snickerdoodle Cookies
2 tablespoons vegan butter, melted
1 cup canned pumpkin puree
2 tablespoons tapioca starch
16oz vegan cream cheese
½ cup sugar
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
¼ teaspoon fine sea salt
½ cup vegan whipped cream
Gold sprinkles for garnish (optional)
Preheat oven to 350℉.
In a food processor, grind cookies one package at a time to a fine crumb. Transfer to a bowl and stir in melted butter. Transfer to an 8” springform pan and press evenly on the bottom and up the sides. Bake 15 minutes. Remove from oven and, using the bottom of a measuring cup, press crust once more. Chill until completely cool. Crust can be made a day in advance.
In a small saucepan over low heat, stir together pumpkin and tapioca. Cook about 5 minutes until thickened. Transfer to a food processor and add cream cheese, sugar, pumpkin pie spice, vanilla, and salt. Blend until completely smooth.
When crust is cool, fill with the cream cheese mixture, smoothing top and spreading evenly. Refrigerate 4-6 hours. Place in freezer 30 minutes before slicing. Garnish with vegan whipped cream and gold sprinkles.
Kids In the Kitchen!