VEGAN PUMPKIN CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, raw cashews, graham cracker, coconut oil, silken tofu, unsweetened pumpkin puree, granulated sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, salt, non-dairy whipped cream
Provided by Rachel Gaewski
Categories Desserts
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Line a 10-inch (25-cm) springform pan with parchment paper and grease the sides with nonstick spray.
- Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain and set aside.
- Add the graham crackers to a food processor and pulse until they break down into crumbs. Pour in the coconut oil and pulse until combined. Transfer to a medium bowl and clean out the food processor.
- Add the cashews, tofu, pumpkin puree, sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, and salt to the food processor. Puree for 5-8 minutes, or until the mixture is completely smooth and not at all gritty.
- Add the graham cracker crumbs to the prepared pan. Use a flat-bottomed measuring cup to help pack the crust in an even layer.
- Using a spatula, spread the filling over the crust in an even layer.
- Bake for 20-25 minutes, until the cheesecake is set.
- Refrigerate uncovered for at least 4 hours, or overnight.
- Unmold the cheesecake, then slice and serve with non-dairy whipped cream.
- Enjoy!
Nutrition Facts : Calories 367 calories, Carbohydrate 37 grams, Fat 21 grams, Fiber 2 grams, Protein 9 grams, Sugar 18 grams
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[email protected]5 stars! This cheesecake was amazing. I'll definitely be making it again.
Jamie “JuneDouggie” Ramon Jr
[email protected]This cheesecake is a must-try for any pumpkin lover. It's the perfect balance of sweet and savory, and the crust is to die for.
Umar Chinee
[email protected]I'm always looking for new vegan recipes to try, and this pumpkin cheesecake did not disappoint. It was creamy, flavorful, and had a perfect graham cracker crust.
Herminah Senne
[email protected]This cheesecake is a great way to use up leftover pumpkin puree. It's also a delicious and festive dessert for the holidays.
M R Mijan
[email protected]I love the flavor of this cheesecake. It's not too sweet, and the pumpkin flavor really shines through. I also appreciate that it's a healthier alternative to traditional cheesecake.
Trinity Sylling
[email protected]This cheesecake was so easy to make. I didn't have any trouble finding the ingredients, and the instructions were clear and concise. I'm definitely going to make this again.
Sonia Khatun
[email protected]I made this cheesecake for a party and it was a huge success! Everyone loved it, even the people who aren't vegan. The crust was the perfect combination of crunchy and crumbly, and the filling was light and fluffy.
mero monem
[email protected]This pumpkin cheesecake is the perfect fall dessert. It's creamy, flavorful, and has a beautiful golden color. I love that it's vegan, so I can enjoy it without feeling guilty.
Austin Karpinski
[email protected]I was skeptical about making a vegan pumpkin cheesecake, but I'm so glad I did. It was absolutely delicious! The crust was flaky and buttery, and the filling was creamy and flavorful. I will definitely be making this again.
Carra montgomery
[email protected]I'm not vegan, but I'm always looking for new and interesting recipes to try. This pumpkin cheesecake looked so good, I had to give it a shot. I was pleasantly surprised at how delicious it was! The texture was perfect and the flavor was spot-on.
Batii Khizat
[email protected]This vegan pumpkin cheesecake was a hit at my Thanksgiving dinner! It was so creamy and delicious, and no one could believe it was dairy-free. I will definitely be making this again.