Pumpkin Pie Cheesecake with Pretzel Crust

Inspired by this non-vegan recipe from the Whole Foods website, I tried my hand at a vegan version of this delicious concoction.  Have at it.

Serves 12

This rich and creamy pumpkin dessert features pretzel crisps to make the sweet and salty crust.

Ingredients

• 6 tablespoons Earth Balance coconut butter, melted, plus more for the baking dish
• 1 (6-ounce) bag classic pretzel crisps, crushed into fine crumbs with a rolling pin or in a food processor
• 1 cup light brown sugar, divided
• 2 cups pumpkin purée
• 2 (8-ounce) packages Dr. Cow Cashew Nut Cream Cheese
• 1 tablespoon pure vanilla extract
• 1 3/4 teaspoons ground cinnamon, divided
• 1/2 teaspoon ground cloves
• 1/2 cup mimiccreme whipping cream
• 1/2 cup toasted pecans, finely chopped

Method

Preheat oven to 350°F. Butter a 9- x 13-inch baking dish; set aside. In a medium bowl, combine crumbs, butter and 2 tablespoons brown sugar, and then press firmly into prepared dish to cover the bottom evenly. Bake for 10 minutes; set aside to let cool.

In a large bowl, beat together pumpkin, Dr. Cow Cashew Cheese, 3/4 cup brown sugar, vanilla, 1 1/2 teaspoons cinnamon and cloves with an electric mixer until smooth and creamy, 3 to 4 minutes. Pour evenly over cooled crust; set aside.

In a large, clean bowl, beat mimiccreme and remaining 2 tablespoons brown sugar until stiff peaks form. Drop onto pumpkin mixture in dollops, then use a table knife to swirl the two together. Scatter pecans over the top, dust with remaining 1/4 teaspoon cinnamon, cover and chill for 8 hours, or overnight.

Tags: American, Cashew Nut Cream Cheese, Dr. Cow Cashew Nut Cream Cheese, Entertaining, Family Friendly, mimiccreme whipping cream, Vegan Cheesecake Recipe, vegan pumpkin cheesecake, vegetarian