Vegan Pumpkin Cheesecake With Chocolate Crust (Gluten-Free)

Step 1

Preheat oven to 350°F. Lightly spray the inside of a springform pan*** with non-stick spray.

Step 2

In a small bowl, add flax and 2 1/2 tablespoons water. Let sit for 5 minutes.

Step 3

In a large bowl, add oat flour, almond meal, cocoa, starch, baking soda, and salt; stir. Add flax mixture, sugar, oil, applesauce, and vanilla. Stir until all ingredients are mixed and a dough forms.

Step 4

Gently press the dough into the bottom of the pan and up the sides. The dough should be 1/4 inch to 1/2 inch thick on the bottom.

Step 5

Bake the crust for 10 minutes. Remove from the oven and let cool for 20 minutes.

Step 6

In a food processor or large blender, add all filling ingredients. Blend until completely smooth. Once crust is cooled, pour filling into the pan.

Step 7

Bake for 55-60 minutes, until the top of the cake is lightly browned. Remove from the oven; let cool for at least an hour. Place in the fridge to speed up cooling.