Vegan Pumpkin Cheescake
Oh my god. I’m so happy it’s Friday. However, my Friday has started off REALLY freakin’ bad. I’m hoping the issue of my horrible morning will be resolved so I can stop crying at work and move on with my day.
But in more fun news, I have a fabulous recipe for you 🙂 But, before we get to that, I wanted to share some photos I snapped the other day while traipsing around outside my house. Autumn is definitely starting to descend in NOVA and the leaves are starting to fall. Plus, the temperatures are finally getting crisper, which overjoy me because I can sit outside without sweating and whip out my riding boots. Plus, I think Oscar prefers the chilly temperatures because he’s much more apt to playing outside now than during the summer.
Just checkin’ out the scene, makin’ sure no squirrels are here.
Okay mother, I’m tired. I want to go in and pee on your stuff.
IT’S FINALLY FALL! Let me rejoice for just a moment. (Note, I’m doing a happy dance). Now, let’s talk food. I made something the other night that was a first for me, a vegan cheesecake. Now, don’t get me wrong, I’ve made vegan things before, but this is the first time I used vegan ingredients (tofetti better than cream cheese, tofu) in something that is, typically, VERY dairy heavy. However, as I always am, I was VERY happily surprised with the turnout. I mean, to quote someone on my Facebook page, if it has pumpkin, how can it be bad?
Paired with Soyatoo, a store bought vegan whipped topping, you have yourself a completely dairy free delicious dessert. I was VERY hesitant going into it thinking it would taste like mushy tofu. However, the recipe I used, said guests would have no idea it was even vegan if they weren’t told.
If it walks and talks like the regular, it must be the same, right? I will agree with the author, it doesn’t taste like tofu or “vegan”, however, it doesn’t taste like a typical cheesecake. It has a very unique flavor. It’s really good (I mean, I’ve had 4 pieces to date), very creamy and has a deliciate, yet pronounced, pumpkin spice flavor. I added a bite more pumpkin to the recipe to make it even more pumpkiny. Honestly guys, it’s just as good as a regular cheesecake, just has a different flavor.
I know, you’re still a little hestitant. I mean, I’m asking you to put tofu into a dessert. I get it. One more picture to persuade you?
I knew I could convince you. Now read on for the recipe and make this NOW!
Adapted from this recipe.
Vegan Pumpkin Cheesecake
Yields: One whole cheese
Prep time: 15 minutes
Cook time: 50-65 minutes
Chill time: Up to 3 hours
For the filling:
- 8 ounces Tofutti Better Than Cream Cheese
- 12 ounces extra firm tofu, drained and pressed
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla
- 3/4 cup pumpkin puree (canned, not pumpkin pie mix)
- 3 teaspoons Captian Morgans spiced rum
- 3 tablespoons brown sugar
- 1 1/2 teaspoons of pumpkin pie spice
- Soyatoo dairy free whipped topping for garnish, plus additional spice
For the crust:
- 2 cups finely ground dairy-free graham crackers
- 1/3 cup maple syrup
- 1/3 cup canola oil
- ½ teaspoon of cinnamon
- pinch of salt
- Preheat the oven to 350F.
- To make your crust; preheat the oven to 375 F. Lightly oil or grease (with dairy-free soy margarine) a 9”-10” springform pan, pie plate or desired baking dish, and set aside. In a food processor, combine the graham cracker crumbs, maple syrup, canola oil, cinnamon and salt, and process for just a few seconds, or until the mixture just barely holds together. Press the mixture into the prepared pan with your hands and bake for 7-10 minutes or until lightly golden brown. Allow to cool completely on a wire cooling rack.
- To make the cheesecake; put the first set of ingredients (cream cheese through vanilla) in a food processor and puree until completely smooth. [or you can beat these with a handheld mixture until blended].
- To create a two-tone look, grab 3/4 cup of this mixture into the crust and spread with a rubber spatula.
- Into the mix bowl, add the canned pumpkin, rum and spice and mix until smooth. Pour over the other mixture and spread around with a spatula.
- Bake until the center is not jiggly, which will take about 50-60 minutes.
- Chill for at least 3 hours before serving. Garnish with topping and spice and enjoy!
Nutritional information per slice: 310 calories, 8 grams of fat, 6 grams of protein and 40 grams of carbohydrates.
I know what you mean about dairy-free cheesecake tasting a little different. It does, but it's so good!
I love pumpkin, but have an allergy to tofu! Good thing I love dairy. :)
website is actually fabulous.
Thanks for the recipe!