Pumpkin Spice Cheezecake

This seasonal Pumpkin Spice Cheezecake brings your favorite fall flavor to a delicious new level of plant-based, dairy-free decadence. Imagine a vegan pumpkin pie crossed with a gluten-free cheesecake – it’s the rich, creamy dessert of your dreams!

Ingredients

Filling (filtered water, cane sugar, creamed coconut, coconut oil, tapioca flour, expeller pressed safflower oil, pumpkin, potato starch, pea protein, natural flavours, sea salt, sodium alginate, xanthan gum, lactic acid, tricalcium phosphate, spices, cultured sugar, concentrated pepper, apple and tomato juice (colour), caramel (colour), enzyme), gluten-free crust (tapioca flour, sugars (cane sugar, blackstrap molasses), coconut oil, brown rice flour, white whole grain sorghum flour, potato starch, water, expeller pressed safflower oil, vanilla extract, milled flaxseed, psyllium, sea salt, sunflower lecithin, baking powder, xanthan gum).

Suggested Use

Keep frozen until ready to use.

Thawing instructions:

1) Remove cheezecake from package, and transfer to cutting board or plate. Place in refrigerator.

2) Thaw in refrigerator for 5 to 6 hours.

3) Remove and slice into 4-6 equal pieces. Transfer to serving plates.

4) Thaw for an additional 20 minutes at room temperature before serving.

5) Refrigerate unused pieces immediately.

6) If pressed for time: Thaw unwrapped cheesecake at room temperature for 30 minutes, slice into 4-6 equal slices, then thaw for an additional 45 minutes.

7) Do not refreeze. Best if consumed within 48 hours of thawing. Do not microwave.