VEGAN PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST
It takes a side-by-side comparison to prove that this cheesecake is vegan! It has a wonderful pumpkin flavor and a delightful texture. Your non-vegan guests will never suspect that it is dairy free!
Provided by SarahRosenkrantz
Categories Fruits and Vegetables Vegetables Squash
Time 7h40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
- Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
- Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 47.2 g, Fat 27.5 g, Fiber 3.8 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 520.6 mg, Sugar 27.7 g
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joy khan joy
[email protected]I highly recommend this vegan pumpkin cheesecake. It's a delicious and impressive dessert that's perfect for any occasion.
sn Sumon
[email protected]This cheesecake is a real crowd-pleaser. Everyone who tries it loves it.
Michelle Tasha
[email protected]I'm so glad I found this recipe. It's a delicious and easy way to enjoy pumpkin cheesecake.
Angela Horton
[email protected]This cheesecake is so impressive. I can't wait to make it for my next party.
Asmr Time
[email protected]I've made this cheesecake several times now and it always turns out perfect. It's a keeper!
Mahrukh Usmani
[email protected]This cheesecake is the perfect balance of sweet and tart. It's not too heavy or too light.
Md Tazbirul
[email protected]I love that this cheesecake is made with wholesome ingredients. It's a healthier way to enjoy a delicious dessert.
Hannan Sajid
[email protected]This cheesecake is so creamy and decadent. I can't believe it's vegan!
Ds Gdd
[email protected]I made this cheesecake for my family and they all loved it. Even my picky eater couldn't get enough!
James Brower
[email protected]This cheesecake is perfect for a fall gathering. It's festive and delicious!
DarkClouds
[email protected]The gingersnap pecan crust is the perfect complement to the pumpkin filling. It adds a nice crunch and flavor.
Md Shakib10
[email protected]I was a bit skeptical about how a vegan cheesecake would turn out, but I was pleasantly surprised! This cheesecake is every bit as good as a traditional cheesecake.
Ahmad Akmal
[email protected]This cheesecake is so easy to make, and it's so delicious! I will definitely be making it again.
Awaisbacha khan
[email protected]I love the unique flavor combination of pumpkin and gingersnap. This cheesecake is a must-try for any pumpkin lover!
Truth Young
[email protected]This vegan pumpkin cheesecake is phenomenal! The crust is perfectly crispy and flavorful, and the filling is smooth, creamy, and perfectly spiced.