Here’s a great recipe for “Pumpkin Cheesecake” – perfect timing for Thanksgiving – and its a vegan and gluten free pumpkin cheesecake. Casey over at Casey Wilson – The Nut whipped it up! Yup, that really is the name of her blog. Makes sense, Casey is a health nut. Anyway, she made a very tasty looking cheesecake…
The ingredients are an awesome mix of flavors. You’ll need pecans, oats (gluten-free), coconut oil, molasses, cinnamon, ginger, tofu, pumpkin puree, coconut sugar, maple syrup, nutmeg, flaxseed, and…Tofutti Better Than Cream Cheese!
Just imagine all the sweet smells coming out of your oven! Fantastic job, Casey. You’re not a nut in our book!
Want more pumpkin inspired recipes? Give this Pumpkin Bundt Cake and these Chocolate Pumpkin Cupcakes a try, both are made with Tofutti Better Than Cream Cheese.
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