Pumpkin Cheesecake
Serves: 1 Large Cake
  • crust
  • 1 bag of @emmysorganics vanilla bean cookies 6oz
  • ½ cup lets do organic banana flour from @edwardandsons (sub oat or almond flour)
  • 5 medjool dates
  • filling
  • 1 can pumpkin puree
  • 1 8oz container plain vegan cream cheese
  • ½ cup + 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp arrowroot powder
  1. make crust in food processor and press into a spring form pan, stick in freezer
  2. blend your filling until creamy smooth and pour over your crust, stick in freezer
  3. i left mine overnight then melted the chocolate the next day and drizzled like a painting. you can leave this in the fridge the following day too. enjoy !
Recipe by The Rustic Vegan at http://therusticvegan.com/pumpkin-cheesecake/