No Reviews
You must be logged in to post a review.
You can also make this in the more traditional round cheesecake shape. Dairy and egg free!
Preheat your oven to 350°F.
Break up ginger snaps in a food processor and grind until you have 2 cups. Mix the ground cookies with the melted Earth Balance until well blended.
Line an 8” square pan with parchment paper (or the bottom of a spring form pan if you want it round). Press the cookie mixture into the bottom of the pan. Set aside.
Wash and dry your food processor.
Put the remaining ingredients into the processor and blend until completely smooth. Pour the pumpkin mixture on top of the cookie crust.
Bake for 50 minutes or until the center looks done. Allow to cool for 30 minutes and then refrigerate for 3 hours before cutting.
No Comments
Leave a Comment!
You must be logged in to post a comment.