Vegan Pumpkin Pie Cheesecake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in the preheated oven until a knife inserted into the center of the pies comes out clean, 60 to 70 minutes.