PUMPKIN CHEESECAKE - VEGAN
Light and fluffy, yet rich and creamy. Perfect if your looking for a change from plain pumpkin pie for Thanksgiving. The rum extract adds a really nice flavor to this too. The brand of tofu cream cheese I prefer to use is Tofutti brand, the non-hydrogenated kind comes with a YELLOW lable, and is available in Whole Foods, or most well stocked supermarkets. Also, I like the technique of leaving the baked cheesecake in the oven to cool. There were NO CRACKS!! Basic recipe from The Vegetarian Meat and Potatoes Cookbook
Provided by Kozmic Blues
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Lightly oil an 8-inch springform pan or coat with nonstick spray.
- Place the crumbs directly into the pan, add the melted margarine and toss with fork to combine.
- Press the crumbs evenly against the bottom and side of the pan and set aside.
- Place the tofu cream cheese in a food processor and process until smooth. Add the pumpkin and process until blended.
- Add the sugar, rum extract, cinnamon, allspice, and nutmeg and process until well blended.
- Spread the filling evenly into the prepared crust.
- Bake for 45 minutes, or until firm.
- Turn off the oven and allow cheesecake to cool in the oven for 30 minutes to an hour without opening the oven door.
- Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving.
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Savino Imoh
[email protected]This cheesecake is a great way to use up leftover pumpkin puree.
Maryke Joubert
[email protected]I'm not a huge fan of pumpkin, but this cheesecake was still really good. The crust was the perfect balance of sweet and savory.
Gaffar Hossen
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort.
Hunter Black
[email protected]I love that this recipe uses pumpkin puree. It gives the cheesecake a beautiful color and flavor.
ogechi otada
[email protected]This cheesecake is so rich and decadent! It's perfect for a special occasion.
Chijan Budha
[email protected]Overall, I thought this was a good recipe. It was easy to make and the cheesecake was delicious. I would definitely recommend it to others.
Rh Hasan
[email protected]I had some trouble getting the cheesecake out of the pan without breaking it. I think I'll try using a springform pan next time.
Nahid Hasan4555
[email protected]The crust on this cheesecake was a bit crumbly, but the filling was delicious.
Mustapha Baalbaki
[email protected]I found this recipe to be a bit too sweet for my taste. I would recommend using less sugar next time.
Rachel McKnight
[email protected]This cheesecake is a bit pricey to make, but it's worth it for a special occasion.
Fee Hall
[email protected]I'm allergic to dairy, so I was so happy to find this recipe. It's delicious and I can finally enjoy cheesecake again!
Ret Boy
[email protected]This is the best vegan cheesecake I've ever had! I'll definitely be making it again.
Lawrence Nemeth
[email protected]I made this cheesecake for a potluck and it was a huge success! Everyone raved about it.
Nwarie Godson
[email protected]This cheesecake was so easy to make! I was worried it would be complicated, but it really wasn't.
Mamun Mamunmia
[email protected]I love that this recipe uses simple, wholesome ingredients. It's a great way to enjoy a delicious dessert without feeling guilty.
Raymond Tong
[email protected]This recipe is a keeper! I've made it twice now and it's always a crowd-pleaser.
Rup Gurung
[email protected]I'm not vegan, but I'm always looking for new and delicious recipes to try. This cheesecake was amazing! The texture was creamy and smooth, and the flavor was perfect.
Mirazul Islam
[email protected]This vegan pumpkin cheesecake was a hit at my Thanksgiving dinner! Everyone loved it, even my non-vegan family members.