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Vegan Pumpkin Cheesecake

What you need: 

5 8 oz. containers vegan cream cheese (I use Tofutti)
½ cup silken tofu
½ cup soy creamer
¾ cup maple syrup
3 tablespoons egg substitute powder
3 tablespoons flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 tablespoon vanilla extract
1 can pumpkin (15 oz.)
1 ½ cup fine graham cracker crumbs
6 tablespoons melted margarine
1/4 cup sugar

What you do: 

1. Preheat oven to 350 degrees.
2. For the crust: Mix the crumbs, vegan margarine and vegan sugar together well and press into greased 10” spring form pan. Bake crust for 10 minutes, take out and let cool.
3. Raise oven temperature to 425 degrees.
4. Beat together the egg substitute and vegan maple syrup.
5. In a large bowl, beat together cream vegan cheese, silken tofu, soy creamer, vegan sugar, and egg substitute mixture. Add the flour and spices, then the vanilla. Add the pumpkin and beat at medium speed until well blended.
6. Pour the mixture into the prepared crust and bake for 15 minutes. Reduce the temperature to 275 degrees and bake for an additional hour. Turn off the heat but leave the cake in the oven to cool for several hours or overnight.
7. Serve the cake either warm or chilled, with whipped tofu.

Preparation Time: 
3 hours
Cooking Time: 
Servings: 
16
Recipe Category: 

SO HOW'D IT GO?

Very good recipe!  I made it for friends and they loved it!

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Ok. This is the first time I have reviewed a recipe on this site. I've just gotta tell you.

I made this recipe the yesterday. I doubled it (or at least intended to) as I do most recipes becasue we have a family of 7. Well, I realized as I was making it that I had failed to think about doubling the cream cheese. I was already well in to the process. Too late to go back to the co-op for more. To complicate things, I had planned on entering this cheesecake in a "pumpkin" recipe contest at the local co-op. 1 hour 45 minutes and counting...so I said "Oh well!" I used the entire package of tofu to help make up for the missing cream cheese. I also didn't completely double the cinnamon or ginger, I thought it would be too much. I also didn't have a spring form pan, so just used pie plates.

Would you believe I won first prize for best vegan!?! So hats off to the author of this recipe!  It was great! And I still had lots of the filling, I am currently baking 2 more. Thanks!!! :D

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