THE Pumpkin (un)-Cheesecake
Crust:
2 1/2 cups ground vegan graham crackers
8 tablespoon date sugar
1/2 cups melted Earth Balance Margarine
Filling:
1 12 oz can 100% cooked Pumpkin
3 - 8 oz containers vegan cream cheese
1/4 cup Dole 100% frozen Pineapple juice (thawed concentrate)
1/2 cup Earth Balance Margarine
1/2 cup maple syrup
1 tablespoon lemon
1 tablespoon vanilla
1 tablespoon all spice
1 tablespoon cornstarch dissolved in 1-2 tablespoons soy milk
Mix all Crust ingredients together and press into a Spring form pan. Bake at 350 for 8-10 min ... just until it starts to brown.
Blend all filling ingredients until very smooth, poor into crust. Bake at 350 for 45 minutes.
Refrigerate for 3-4 hours (if you can not wait it is possible to slice and pop in the freezer but it won't be a perfect slice. I know because I could wait!)
Enjoy :)
SO HOW'D IT GO?
I've made this twice in two weeks :o I had to try it before making it for the omni-family for thanksgiving. it was awesome both times. the first time, I topped it with a layer of chocolate ganache because I burned it a bit...the second time, I just drizzled a bit of chocolate sauce over the top. I used pineapple juice as opposed to the pineapple concentrate because I didn't realize I misread the recipe, hah. and I used 1/2 a tablespoon of allspice and 1/2 a tablespoon of pumpkin pie spice. everyone couldn't believe it was vegan; definitely added this to my recipe book. ;)b
I made this and it was great! All the non-vegans loved it!
However, I would try Pumpkin pie mix rather than just pumpkin puree
I also used a pre-made shortbread pie crust (the friend I was making this for preferred shortbread to graham cracker) ad it helped make the cake a little sweeter-- it was great!
I did have a lot of filling left over though!
Great recipe, I'd definitely make it again and play around with it a little!!
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When you substitute the Pumpkin Pie mix do you still add the spices listed in this recipe or leave them out? Thanks!
I made this and it was great! All the non-vegans loved it!
However, I would try Pumpkin pie mix rather than just pumpkin puree
I also used a pre-made shortbread pie crust (the friend I was making this for preferred shortbread to graham cracker) ad it helped make the cake a little sweeter-- it was great!
I did have a lot of filling left over though!
Great recipe, I'd definitely make it again and play around with it a little!!
:D
I made this without the pineapple concentrate (because I forgot to buy it), but OM. MY. GOODNESS. This was soooooo yummy, even the omnivores in my family enjoyed it.
This recipe is great. Everyone loved it, and no one believed that it was vegan. If you like it a bit more flavorful or spicier, add canned pumpkin pie mix rather than plain pumpkin puree. This is also good with carmelized pecans on top. Mmmm!