Gluten-Free Pumpkin Spice Cheesecake
Gluten-Free, Egg-Free, Dairy-Free, Vegan
Recipe by Whisk me Free
This pumpkin spice cheesecake is unique for a few reasons. Not only is it completely gluten-free & vegan, but it's also topped with a pumpkin spice-chocolate glaze! You can easily make this grain-free by swapping in a vegan, grain-free cookie for the crust (or make your own vegan cassava-flour shortbread base). A truly stunning & shareable fall dessert!
Ingredients
Biscuit base:
- 1 ½ cups vegan & gluten-free biscuits
- ½ cup vegan butter
Cheesecake filling:
- 1 ½ cups vegan cream cheese
- ½ cup vegan yogurt
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin spice
- ½ cup sugar
- ¼ cup Otto’s Naturals Cassava Flour
Pumpkin spiced glaze:
- 1 teaspoon pumpkin spice
- 1 cup vegan white chocolate
- 1 ½ cups cashew butter
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ⅓ cup powdered sugar
Instructions
- Preheat oven to 365°F and grease an 8-inch springform baking pan and set aside.
- Blend the biscuits in a blender until it reaches a sand-like consistency. Add the melted butter and blend again until it reaches a wet sand-like consistency. Transfer into the baking pan and evenly press to create the base.
- Mix together the cream cheese, sugar, pumpkin puree and yogurt until smooth.
- Add the cassava flour to the cream cheese mixture and mix until incorporated.
- Pour the cream filling on top of the biscuit base.
- Bake for 45-60 minutes or until the cheesecake is firm and lightly golden. Remove from the oven and let cool.
- As the cheesecake cools, make the glaze by melting the pumpkin spice, cashew butter, nutmeg, cinnamon, ginger, powdered sugar and white chocolate in a small pan over medium heat and combining until smooth.
- Pour the glaze over the cooled cheesecake.
- Slice and enjoy!
