Vegan Pumpkin Pie Cheesecake

• 2 (8 ounce) tubs vegan cream cheese, such as Toffutti(R)
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 (15 ounce) can pumpkin puree
• 1 (6 ounce) container vegan vanilla yogurt (such as Silk(R))
• 2 1/2 teaspoons pumpkin pie spice, or more to taste
• 1 1/2 teaspoons dry vegan egg replacer
• 1/4 teaspoon salt
• 2 (9 inch) vegan pastry shells

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat cream cheese, white sugar, and brown sugar in a bowl until smooth, about 2 minutes. Add pumpkin puree, yogurt, pumpkin spice, egg replacer, and salt; beat until creamy, about 3 minutes. Pour mixture into the prepared pastry shells.
3. Bake in the preheated oven until a knife inserted into the center of the pies comes out clean, 60 to 70 minutes.

tubs vegan, white sugar, brown sugar, pumpkin puree, vanilla yogurt, pumpkin pie spice, egg replacer, salt, pastry shells

Taken from www.allrecipes.com/recipe/260279/vegan-pumpkin-pie-cheesecake/ (may not work)