Vegan Spiced Pumpkin Cheesecake

• 20 ounces vegan cream cheese, room temperature (Two and a half 8 oz. tubs)
• 6 ounces vegan sour cream (Half of a 12 oz. tub)
• 1 (15 ounce) can pumpkin (or two cups of roasted, peeled, and sliced pumpkin)
• 12 cup unrefined sugar
• 1 teaspoon vanilla extract
• 3 12 teaspoons arrowroot or 3 12 teaspoons cornstarch
• 1 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 14 teaspoon ground cloves

1. Preheat oven to 325 degrees Fahrenheit.
2. Mix "cream cheese," sugar, vanilla, and arrowroot powder/cornstarch.
3. Add "sour cream" and mix.
4. Mash or blend pumpkin into mixture (blending will make for a smoother texture, but is not necessary.
5. Just mash really well with fork or potato masher if you don't have a blender or food processor.)
6. Add cinnamon, ginger, and cloves; mix.
7. Pour into graham cracker crust.
8. Bake for 35-40 minutes until top is lightly "toasted" or browned.
9. Refrigerate for 6 hours or overnight until chilled and firm.
10. Serve plain or garnish with vegan whipped topping+cinnamon and enjoy!

cream cheese, sour cream, pumpkin, unrefined sugar, vanilla, arrowroot, ground cinnamon, ground ginger, ground cloves

Taken from www.food.com/recipe/vegan-spiced-pumpkin-cheesecake-397476 (may not work)