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Easy Pumpkin Pie Cheesecake

What you need: 

2 (8 ounce) vegan cream cheese containers (I use Tofutti Better than Cream Cheese)
3/4 cup sugar
1 (15 ounce) can pumpkin
2 teaspoons pumpkin pie spice
1 prepared vegan graham cracker crust

What you do: 

1. Preheat oven to 350 degrees F. Beat cream cheese until soft. Add in sugar, and continue mixing.
2. Add in pumpkin and pumpkin pie spice.
3. Pour into prepared crust, and bake for 35-40 minutes.
4. Let cool for an hour, then refrigerate for 3+ hours.

Preparation Time: 
10 minutes, Cooking time: 35-40 minutes
Cooking Time: 
35-40 minutes
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

;)bThis is the main recipe our non-veggie-vegans LOVE!!  I did not change the recipe it all and it was delicious.  Making another for tonight  :)>>>

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this recipie was the easiest thing ever and soooooo good... i added more pumpkin pie spice and a little less cream cheese and made two of them for thanksgiving.. they were a big hit and i ate two slices myself. i was cautious because it seemed too easy but im glad i made it. ;)b i did have to bake it for 10 minutes longer than it said but my oven isnt all that new.

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This is a great, very easy recipe! I have made this for dozens of non-vegans now, and they have all loved it, too!

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This recipe is AMAZING and so easy! The only thing was that I had to double the baking time, though my oven is not the greatest... I will be making this for every major holiday! Thank you!

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I added a little less pumpkin and added some silken tofu. I also added a little nutmeg and cinnamon. I got this from someone else with a similar recipe. Yum. And of course the cranberry sauce is must.

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