Summary: Thanksgiving, or No Turkey Day, is barreling upon us with lightning speed, and pumpkin cheesecake is a staple on many holiday dinner tables. A vegan and gluten free cheesecake can be difficult if you are used to making your own crust because pre-made graham crackers and ginger cookies that are both vegan and gluten free are incredibly difficult to find. In fact, we scoured the internet and we kept coming up with one or the other, but not both.

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Thanksgiving, or No Turkey Day, is barreling upon us with lightning speed, and pumpkin cheesecake is a staple on many holiday dinner tables. A vegan and gluten free cheesecake can be difficult if you are used to making your own crust because pre-made graham crackers and ginger cookies that are both vegan and gluten free are incredibly difficult to find. In fact, we scoured the internet and we kept coming up with one or the other, but not both.

Well we have found it! Pamela’s Ginger Cookies with Sliced Almonds are happily both vegan AND gluten free. While all of Pamela’s products are gluten free, they tend to have honey in them. In fact, while their full sized ginger cookies are vegan, their mini ginger snaps are not. So we are concluding that they are vegan by accident, so always do check the ingredients in case they ever decide to change the recipe.

You can, of course, always make the crust completely from scratch by first making your own vegan and gluten free ginger cookies and then turning them into a pie crust, but putting on a holiday spread often necessitates making food preparation as efficient as possible. Here is our No turkey Day vegan and gluten free pumpkin cheesecake.

Vegan and Gluten Free Walnut Pumpkin Cheesecake

Crust:

2 cups Pamela’s Ginger Cookies with Sliced Almonds
1/4 cup brown sugar
6 tablespoons of your favorite butter alternative, melted

Filling:

3/4 cup vegan sugar
3/4 cup brown sugar
24 oz vegan cream cheese, softened
Egg replacer, equivalent of 5 eggs, we like Ener-G
15 oz pumpkin
1 3/4 tsp pumpkin pie spice
1/4 cup cashew cream

Topping:

6 Tbsp of your favorite butter alternative, melted
1 cup brown sugar
1 cup walnuts, coarsely chopped

Beat the cream cheese until smooth. Add the white and brown sugar, beating until well mixed. Beat in the egg replace a little at a time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325) for one hour and 35 minutes. While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter alternative and brown sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from the oven. Spread the topping over it, and return it to the oven for 10 minutes. Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight.

This cheesecake is so delicious, expect to start getting requests.

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