Pumpkin Cheesecake

Pumpkin Cheesecake (2)

We read a bedtime story featuring cheesecake this week… How could I not whip up a version for my son to try at home?


  • 1 (15-ounce) can pumpkin puree
  • 1 (8-ounce) tub vegan cream cheese
  • 2/3 cup light brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • Chocolate crust (such as Mi-Del)
  1. Combine the pumpkin and cream cheese in a blender and process until smooth – it helps to let the cream cheese soften at room temperature for about 30 minutes, first.
  2. Add the brown sugar, cinnamon, nutmeg, vanilla, and cornstarch; blend again until completely combined.
  3. Pour the batter into the prepared crust, and bake at 350 degrees F for 45 minutes.
  4. Let stand at room temperature for 2 to 3 hours, then transfer to the fridge and chill at least 10 hours.
  5. You can add vegan whipped cream at serving time, if desired! Divide the cheesecake into 8 or 9 wedges and serve at storytime of course.

Pumpkin Cheesecake (1)


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