This recipe has 0 photos. View Photos Add a photo to Chocolate-Pumpkin Cheesecake

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by ShanVeg, 01/19/08

Chocolate-Pumpkin Cheesecake

Ingredients (use vegan versions):

    Crust:
    4 tablespoons vegan margarine melted
    1 1/2 cups crushed vegan Oreo’s (scrape off the filling)
    Filling:
    12 oz firm, silken tofu (I use Mori-Nu)
    1 container vegan cream cheese
    1 cup sugar
    1 cup pumpkin
    3 tablespoons tapioca flour
    1/2 teaspoon ginger
    1/2 teaspoon cloves
    2 teaspoons cinnamon
    1/2 teaspoon baking soda
    2.5 ounces of 59% chocolate

Directions:

Combine melted margarine (earth balance) with crushed up cookie press into a 9inch spring form pan and bake at 350 for 10 min. Throw all the ingredients of filling (except chocolate) into a food processor pour all but last 1/2 filling into the crust. Break up chocolate and melt in microwave (be careful and watch it and stir every 15 seconds, when its mostly melted with a few bit un-melted take out it will melt in a second). Mix remaining filling with chocolate and plop on the top of the cheesecake and swirl with a knife.  Bake for 50 min, wait until it cools completely to unlease the spring form sides. Since this is a Halloween cake, I sprinkled more cookie over the top and made tombstone shortbread cookies and put my friends (and my ex-relationship) on them. It looks awesome, and tastes good too!

This recipe is an amalgamation of several other recipes.

Preparation time: 1 1/2 hours including bake time