Sour Cream Topping (optional)
Preheat oven to 180c.
Crush the biscuits until they resemble sand.
In a small saucepan, gently melt the spread. Add the biscuits crumbs and stir well until coated and stick together when you press them lightly. You may need to add a little more spread to the mixture.
Press crumb mixture firmly into a 9"loose-bottomed cake tin.
In a blender, or by hand, mix together all the ingredients for the cheesecake filling until smooth. Pour into the cake tin, over the biscuit base.
Bake for 55-60 minutes until firm to the touch.
Meanwhile, whisk together the sour cream topping, until smooth and creamy.
Remove the cheesecake from the oven, turn up to 200c.
Pour the sour cream mixture over the baked cheesecake and return to the oven for 10 minutes.
Cool thoroughly at room temperature and then chill overnight.
Dust with a little icing sugar (optional) cut into slices and wow your guests!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Pumpkin Pie Cheesecake (vegan)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.