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.
Pumpkin Pie Cheesecake with Pretzel Crust
This rich and creamy pumpkin dessert features pretzel crisps to make the sweet and salty crust.
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.
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