Pumpkin "Cheese"cake

Thanksgiving is right around the corner. Looking for a dessert that has all wholesome ingredients destined to be a crowd favorite? Give this Pumpkin Cheesecake a try!

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Pumpkin Cheesecake

Filling
1 15oz can pumpkin
1/4 cup ground oats
1 container vegan cream cheese (I used Daiya)
1/2 cup coconut sugar
2 TBSP nut butter
1 scoop Nutrabio Classic Whey Pumpkin pie (optional)
1 tsp vanilla extract
1/4 tsp sea salt

Ingredients

Crust
1 cup almond meal or ground almonds
2 cups ground oatmeal
1/4 cup coconut oil
1 TBSP Nutrabio MCT powder or tapioca powder
1 TBSP Raw Cacao powder
1/2 cup coconut sugar or regular sugar
1 1/2 tsp aluminum free baking soda
1/3 cup non-dairy milk
1/4 tsp sea salt
1 tsp vanilla extract

Instructions
Preheat the oven to 350F. Mix all of the “crust” ingredients together in a bowl. Spray a spring form pan lightly with non-stick cooking spray. Press the mixture on the bottom of the pan evenly. Bake for 10 minutes and then cool for 20. Take all of the filling ingredients and place in a mixer or food processor and combine until well mixed. Once the crust has completely cooked pour the filling on top. Bake for an hour at 350F. Let cool completely and place in the refrigerator until ready to serve. Enjoy!