• 1 cup Nature’s Path Grain Free Maple Almond Granola
  • 1 cup Nature’s Path Pumpkin Seed + Flax Granola
  • ⅓ cup plant-based butter
  • ¼ cup brown sugar

Cheesecake Filling

  • 2 large sweet potatoes
  • ½ cup plant-based butter
  • 2 tbsp agave
  • 2 tsp cinnamon
  • ⅓ cup brown sugar
  • ⅓ cup coconut cream
  • 8oz plant-based cream cheese


    1. Dice sweet potatoes into cubes.
    2. Drizzle sweet potatoes with plant-based butter, agave, cinnamon, and brown sugar. Coat evenly and bake at 400 degrees for 45 minutes.
    3. While the sweet potatoes are baking, you can begin preparing the crust.
    4. In a food processor, blend both granolas, plant-based butter, and brown sugar until combined.
    5. Coat the bottom of a springform pan evenly with the crust mixture.
    6. Set aside to make your pumpkin pie cheesecake filling.
    7. Blend baked sweet potatoes, coconut cream, and plant-based cream cheese in a food processor.
    8. Layer the pumpkin pie cheesecake filling over the crust in the springform pan.
    9. Bake the cheesecake at 325 degrees for 15 minutes.
    10. Chill for up to 4 hours before serving.
    11. Top with whipped cream and extra granola for added crunch!