The Ultimate Pumpkin Cheesecake
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
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...
SO HOW'D IT GO?
I just realized I never finished my review...after setting for a few hours, the cheesecake was absolutely delicious. I baked it at 375 for about 30 minutes, and it turned out great. My very meat-eating roommates kept coming back for more; it was gone in less than a day. Propinecone- I used silken tofu in the aseptic package, so I just poured off the little bit of liquid that was in there; in general you probably won't even be able to press silken tofu. I also added a little extra creamcheese; probably a total of 1.5 containers, just to give it some extra richness. Definitely not a super healthy dessert, but it's so worth it. I did have some extra filling left over...I ended up eating most of it with a spoon, then I felt kind of full and sick for a while, but it was tasty!
do you have to press the tofu at all before blending it up?
mine is in the oven now, but I just have to say how incredible the filling was by itself. I made a crust with half graham crackers and half gingersnaps, plus a little extra spice. If it turns out tasting anything like the filling, it might just be the best cheesecake I've ever had, vegan or not. Hopefully I'll have the patience to let it set overnight; if I do, I'll let you know how it turned out tomorrow.
This is really really good. I've made it a few times and the last time I tried something a little different. I melted 2 vegan chocolate bars mixed it was 3/4 cup of the pumpkin filling and swirled it through. I used an oreo crust (made it) and oh my freakin god it was amazing. I brought it to a decidedly non-vegan party and I had one tiny slice turned back around and it was gone. Chocolate or no this is an awesome recipe.
Jesum crow, this was some goooooood pie. I ate so much, my belly hurts and I can't stand up, but it was so worth it.
I did reduce the sugar a smidge and added some molasses (I'm such a sucker for that stuff). Also- it cooked in about 40 minutes, so make sure you check on it (I almost forgot about it ;) )
Thanks so much for sharing this recipe- I'll definitely make it again.
we cut the recipe in half and it filled one 9 inch just fine. the filling apparently tastes good (so says the boy, but i don't eat "raw" pie filling ;)). will report back with more later
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