Nut Dairy Free Pumpkin Pie Cheesecake Recipe By Tasty

NO BAKE PUMPKIN CHEESECAKE RECIPE BY TASTY

Steps:

• In a bowl, combine the graham cracker crumbs and melted butter.
• Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
• In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
• Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
• Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
• Top with whipped cream, slice, and serve!
• Enjoy!

NUT & DAIRY-FREE PUMPKIN PIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180˚C). Grease a 10-inch (25-cm) springform pan with coconut oil.
• Make the crust: In a food processor, pulse together the graham crackers, dates, coconut oil, and salt until the dates are completely broken down and a moist, sand-like texture is achieved. The crust should easily hold together when pinched between your fingers.
• Transfer the crust mixture to the prepared springform pan. Using the bottom of a measuring cup or another flat-bottomed glass, pack down the crust against the bottom and about 1 inch (2 cm) up the sides of the pan.
• Bake the crust for 15 minutes, or until toasted and crisp around the edges. Remove from the oven and set aside to cool for about 20 minutes while you prepare the filling. Leave the oven on.
• Clean out the food processor, then make the cheesecake layer: Add the tofu, coconut cream, coconut oil, maple syrup, lemon juice, arrowroot powder, salt, and vanilla bean seeds to the food processor and blend on high speed for 1-3 minutes, or until completely smooth.
• Pour all but 1 cup (225 G) of the mixture over the cooled crust and shake gently to smooth. Freeze for 30 minutes. This will make it easier to add the pumpkin layer.
• Make the pumpkin layer: To the reserved cheesecake mixture in the processor, add the pumpkin puree, coconut cream, maple syrup, arrowroot powder, and pumpkin spice, and blend on high for 1 minute, until smooth.
• Remove the pan from the freezer and gently spoon the pumpkin mixture over the cheesecake layer. Smooth out the top using a rubber spatula or the back of a spoon.
• Wrap the outside of the pan in foil. This will prevent water from the water bath from leaking in to the pan.
• Place the springform pan in a large, deep baking dish and fill with hot water about halfway up the sides of the springform. This will create steam inside the oven that will help the cheesecake bake evenly. Carefully transfer the pan to the oven.
• Bake the cheesecake for 1 hour, then turn off the oven and, without opening the door, leave the cheesecake inside for 30 minutes.
• Remove from the oven and let cool, then cover and chill in the refrigerator for at least 6 hours, or overnight.
• Release the springform, then slice and serve the chilled cheesecake. Garnish with dark chocolate shavings.
• Enjoy!

DAIRY-FREE PUMPKIN PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch pie pan and line with gingersnap cookies (should be 12 to 14 cookies).
• Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
• Bake in the preheated oven for 15 minutes. Turn heat down to 350 degrees F (175 degrees C) and continue to bake until set, 30 to 35 minutes. Let cool to room temperature before cutting.

PUMPKIN CHEESECAKE - DAIRY AND GLUTEN FREE

Steps:

• Directions:.
• Preheat oven to 325 degrees.
• Make Crust:.
• Run butter stick along bottom and sides of springform pan.
• Melt the rest.
• Grind cookies in food processor then add melted butter and press mixture into pan.
• Bake for 15-20 min until slightly brown.
• Make Filling:.
• Boil water for water bath.
• Beat cream cheese until smooth.
• add sugar, mix.
• add sour cream, mix.
• add pumpkin, mix.
• add beaten eggs, vanilla, spices and cornstarch & mix.
• Pour into crust.
• When crust is cooled wrap pan with foil and fill baking pan with boiling water to half the height of the springform contents. Place cake into water bath.
• Bake approx 1 hr till outside is set but inside is still a tiny bit loose. Then turn oven off and leave door slightly open and leave cake in oven for another 30 minute (my water had leaked into foil so I took my cake out of the water bath for this time. The water did not get into the cake though.).
• Allow to cool on rack.
• Run a knife around the edges and refrigerate for 6-8hrs or overnight until firm.
• *note: we ate it after cooling 6hrs same day and it was good but it was much better the next day after sitting overnight and allowing the flavors to settle and meld. Enjoy!