The Ultimate Pumpkin Cheesecake

[Camillus]

we cut the recipe in half and it filled one 9 inch just fine. the filling apparently tastes good (so says the boy, but i don't eat "raw" pie filling  ). will report back with more later

[baypuppy]

ha ha, i wrote the above.... see what happens when i'm not use to sharing vegweb?

[lunalavalamp]

Jesum crow, this was some goooooood pie.  I ate so much, my belly hurts and I can't stand up, but it was so worth it.

I did reduce the sugar a smidge and added some molasses (I'm such a sucker for that stuff).  Also- it cooked in about 40 minutes, so make sure you check on it (I almost forgot about it  )

Thanks so much for sharing this recipe- I'll definitely make it again.

[ShanVeg]

This is really really good. I've made it a few times and the last time I tried something a little different. I melted 2 vegan chocolate bars mixed it was 3/4 cup of the pumpkin filling and swirled it through. I used an oreo crust (made it) and oh my freakin god it was amazing. I brought it to a decidedly non-vegan party and I had one tiny slice turned back around and it was gone. Chocolate or no this is an awesome recipe. 

[Schmiggle]

mine is in the oven now, but I just have to say how incredible the filling was by itself.  I made a crust with half graham crackers and half gingersnaps, plus a little extra spice.  If it turns out tasting anything like the filling, it might just be the best cheesecake I've ever had, vegan or not.  Hopefully I'll have the patience to let it set overnight; if I do, I'll let you know how it turned out tomorrow.

[propinecone]

do you have to press the tofu at all before blending it up?

[Schmiggle]

I just realized I never finished my review...after setting for a few hours, the cheesecake was absolutely delicious.  I baked it at 375 for about 30 minutes, and it turned out great.  My very meat-eating roommates kept coming back for more; it was gone in less than a day.  Propinecone- I used silken tofu in the aseptic package, so I just poured off the little bit  of liquid that was in there; in general you probably won't even be able to press silken tofu. I also added a little extra creamcheese; probably a total of 1.5 containers, just to give it some extra richness. Definitely not a super healthy dessert, but it's so worth it. I did have some extra filling left over...I ended up eating most of it with a spoon, then I felt kind of full and sick for a while, but it was tasty!

[veggeroni]

Fantastic, easy, delicious - what else do you want from a recipe!? I loved that everything went into the food processor (I used a blender, which worked too). What a time saver and sanity saver when you're preparing a bunch of Thanksgiving dishes. I used a premade graham cracker crust, but next time I might make one from scratch. My omni Mom loved it and said it was very creamy Thanks for the recipe, it was great!!

[uhblondie]

Gotta admit, I wasn't crazy about it. It wasn't bad, but it wasn't very cheesecake-y, and I was disappointed that I didn't stick to traditional pumpkin pie. My vegan boyfriend and his non-vegan family did like it however, so maybe I'm just too big a fan of traditional pumpkin pie to give this one a chance. :-)

[rmloui]

I have a similar recipe.  I make it in a 9 inch springform.  I make my graham cracker crust from scratch and be sure to press it up the sides about a 1/4 to 1/2 inch.  I pour all the batter into the pan and that is how I use up the 'extra'.  The springform makes for a more elegant presentation than the traditional pie dish.

[propinecone]

the batter was delicious!!!  i decided to try shanvegs suggestion of adding some chocolate so i melted some (maybe a 1/8 cup) and mixed it with about 1/2 of the filling and tried swirling but it ended up just being layered.  the chocolate pumpkin batter was super good too but after it all baked up it really lost alot of the creamcheesey flavor and ended up just tasting like chocolate pumpkin pie.. which was good but i was wanting more cheesecakey-ness.  i made the full recipe and it filled 2 regular sized pie shells pretty well.  in the future i'd try it again w/o the chocolate or up the cream cheese quantity.  or both.  i bet it you froze the batter in an ice cream maker it would be amazing!

[Lynsss]

This pie was really good! Thanks for an awesome recipe. I made a chocolate graham cracker crust, and I also melted some chocolate and tried to swirl it as well. It was working, but I ended up adding too much chocolate to the batter, so it was more all chocolate pumpkin pie. I also cooked it for too long, but i think it's just because my oven is funny. I scraped the top off, cause it was burnt, and I poured a bit more canned pumpkin mixed with sugar on top, so when i cut it when it was done it looked layered, which was cool too. Anyway it tasted absolutely delicious.

[vegan_chicky]

This was awesome! My only complaint is that it loses alot of the cheesecake flavor after its baked, so maybe adding one more tub of tofutti would be best. But everyone who had it, thought it was the best pumpkin pie they had ever tasted. 

[gardengate]

THIS WAS SOOOOO GOOD!!!!!  I made this last night at 9:00 PM right after I found the recipe.  It was so easy and so quick to make!!  I refrigerated it overnight  and had it tonight for dessert!  This is THE best pumpkin pie or cheesecake I've ever had!  My 19 year old brother, who is a meat and dairy eater, picked up his plate of cheesecake, took a bite and said, "Whoa!  This is like the best pumpkin pie I've ever had!!!!"  The whole family of 6 loved it and wanted more!  YUM...SOOO GOOD! 

You get 5 stars from me...if I could I'd give you 10!  I'll be making this often!  It is probably going to become a favorite!  Everything turned out perfectly and it had the perfect creaminess of a cheesecake!  Fantastic!  Thank you!!!