I've been hesitant to try and re-create a gluten free and dairy free cheesecake. I just thought it would be an exercise in futility....until I made this pumpkin cheesecake. It has the creamy tang of a cheesecake with the spicy bite of pumpkin pie. Perfect for this year's Thanksgiving dessert. This recipe is adapted from Libby's pumpkin cheesecake, with gluten free and dairy free substitutions. The recipe below is for a large cheesecake, serving 16.
1 1/2 cups Smoreables gluten free graham cracker crumbs
1/3 Earth Balance vegetable shortening
1/4 cup granulated sugar
2 pkgs cream cheese (Toffuti or Galaxy plain varieties are gluten and dairy free)
1 cup sugar
1/4 cup brown sugar
1 can (14 oz.) Libby's canned pumpkin
2/3 cup full fat coconut milk
2 tbsp cornstarch
1 tsp pumpkin pie spice
1 tsp cinnamon
Preheat oven to 350. Combine graham crackers crumbs, Earth Balance, and sugar in a medium bowl. Press onto bottom and slightly along the side of a 9-inch cake pan. Bake for 5 minutes. For the cheesecake, beat cream cheese, sugar, and brown sugar together until creamy. Add in egg, pumpkin, and coconut milk. Add cornstarch, cinnamon, and pumpkin pie spice. Pour into crust. Bake for 40-45 minutes or until edge is set and center moves slightly.