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The Ultimate Pumpkin Cheesecake

What you need: 

1 (12 ounce) package firm silken tofu (I use Mori Nu)
1 (8 ounce) container vegan cream cheese
1 cup pumpkin puree (I use canned)
1 cup granulated sugar
3 tablespoons flour
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 to 1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1 graham cracker crust

What you do: 

1. Preheat oven to 350 degrees F. Except for graham cracker crust, purée all ingredients in a food processor.
2. Pour into the crust.
3. Bake for 50 minutes. Let cool and refrigerate.
You might notice that you have too much filling for a pie crust, maybe even for an over-sized pie crust.
Options for Extra Filling:a. Increase the recipe to use one whole can of pumpkin and make two pies.b. To the remaining pie filling, add 1 to 1 1/2 cups flour, 1/2 cup sugar, and some chocolate chips to make some awesome cookies. c. To the remaining pie filling, blend in vanilla nondairy milk until smoothie-consistency to make yourself a pumpkin-cheesecake-smoothie.d. Eat the rest out of the blender or food processor as pudding. I know I do.e. I might even try making pumpkin-spice pancakes out of the extra...

Preparation Time: 
10 minutes; Baking time: 50 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

My boyfriend insisted on buying the can of pumpkin pie mix (already spiced and sugared).  It actually worked out fine.  I added a cup of the mix, a little less than half a cup of sugar, 1 package of silken tofu, 1 container of Tofutti cream cheese (plus a little left in another container), the flour, baking soda and 1/4 tsp. each  of cinnamon and pumpkin pie spice.  Mixed it in a blender and all of it fit into a Keebler Graham Crust.  I think it was the extra large one.  It's in the oven now but tasted great on the spoon!

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I am making this for the millionth ttime..I made a chocolate swirl version before but I am ddoing it straight up for thanksgiving.. This is the families favorite (and they are very not vegan)...um I poured all of it into a normal size crust here' hoping it doesn't overflow.

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Made this Sunday night.
Made my own graham crackers for the crust for a truly homemade graham cracker crust.  Used a 9 inch springform pan and this filling was exactly the right amt.

Took it to work on Monday.  Everybody loved it and asked for the recipe.  Very impressed that it was made with tofu.  It really was good.  Will make it again. 

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THIS WAS SOOOOO GOOD!!!!!  :D 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!  :o

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!!! :)>>>

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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.  :)

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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.

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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!

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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.

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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. :-)

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Anonymous

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!!

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