This easy pumpkin cheesecake has little crumbles of Biscoff cookies inside. Perfect to make this Holiday season!
If you can't find the Biscoff cookies you can leave them out or add in any of your favorite cookie crumbles.
Pie crust, we used Diamonds Pumpkin Nut Crust
6-8 Biscoff cookies, crumbled
16oz vegan cream cheese
1/2 cup sugar
1 tsp pumpkin pie spice
Splash of vanilla
1 cup Pure Pumpkin
3/4 cup vegan egg
Vegan Whipped Cream
Preheat oven to 350
In a medium/large bowl add your cream cheese and sugar
Using a hand mixer, mix until creamy
Add in your vanilla and vegan egg
Mix until creamy
Fold in your pumpkin, cookie crumbles, and pumpkin pie spice
Pour into pie crust
Bake in preheated oven for 60-75 minutes until set in the middle
Remove and let cool for 5-25 minutes
Then refrigerate for at least 4-5 hours
When ready to serve top with vegan whipped cream and cinnamon
Slice up, serve and enjoy!!!