VEGAN PUMPKIN PIE CHEESECAKE

Vegan Pumpkin Pie Cheesecake image

It tastes like pumpkin pie and cheesecake! And it's dairy free and vegan! Makes two pies.

Provided by sjubes

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 16

Number Of Ingredients 9

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Ingredients

2 (8 ounce) tubs vegan cream cheese, such as Toffutti®
½ cup white sugar
¼ cup brown sugar
1 (15 ounce) can pumpkin puree
1 (6 ounce) container vegan vanilla yogurt (such as Silk®)
2 ½ teaspoons pumpkin pie spice, or more to taste
1 ½ teaspoons dry vegan egg replacer
¼ teaspoon salt
2 (9 inch) vegan pastry shells

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat cream cheese, white sugar, and brown sugar in a bowl until smooth, about 2 minutes. Add pumpkin puree, yogurt, pumpkin spice, egg replacer, and salt; beat until creamy, about 3 minutes. Pour mixture into the prepared pastry shells.
Bake in the preheated oven until a knife inserted into the center of the pies comes out clean, 60 to 70 minutes.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 25.5 g, Fat 16.6 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 4.8 g, Sodium 333.2 mg, Sugar 10.7 g