Vegan Pumpkin Pie Cheesecake

If pumpkin pie isn’t exciting enough for your vegan Thanksgiving feast, serve a pumpkin pie cheesecake. Featuring all the flavors of the traditional pie, this vegan cheesecake recipe gives your dessert menu an elegant update.
If pumpkin pie isn’t exciting enough for your vegan Thanksgiving feast, serve a pumpkin pie cheesecake. Featuring all the flavors of the traditional pie, this vegan cheesecake recipe gives your dessert menu an elegant update.

Vegan Pumpkin Pie Cheesecake

Serves 16

Ingredients:

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  • 1-1/4 cups crushed vegan graham crackers
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  • 3 tablespoons vegan margarine, melted
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  • 3 (15-ounce) cans pumpkin puree
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  • 1 (16-ounce) block silken tofu
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  • Egg replacement equivalent of 1 egg
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  • 1/2 cup granulated sugar
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  • 1/2 cup packed brown sugar
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  • 1 tablespoon ground cinnamon
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  • 1 teaspoon ground ginger
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  • 1 teaspoon ground cloves
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  • 1 teaspoon freshly grated nutmeg
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  • Vegan whipped topping (optional)

Directions:

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  1. Preheat the oven to 350 degrees F. and grease a 10-inch springform pan.
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  3. Mix cracker crumbs and margarine together in the bottom of the prepared pan. Press crumbs onto the bottom to form an even crust.
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  5. In a standup mixer fitted with the paddle attachment, mix the pumpkin, tofu, egg replacer, sugars, and spices until smooth.
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  7. Pour cheesecake filling into the springform pan.
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  9. Bake for 45 minutes, or until a knife inserted into cake comes away clean.
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  11. Set pan on a wire rack for 4 to 6 hours. Loosen and remove the sides of the pan.
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  13. Slice and serve cheesecake with a small dollop of vegan whipped topping.

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