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
j_joy@hotmail.frI highly recommend this vegan pumpkin cheesecake. It's a delicious and impressive dessert that's perfect for any occasion.
sn Sumon
s55@yahoo.comThis cheesecake is a real crowd-pleaser. Everyone who tries it loves it.
Michelle Tasha
m.tasha@gmail.comI'm so glad I found this recipe. It's a delicious and easy way to enjoy pumpkin cheesecake.
Angela Horton
horton-angela62@gmail.comThis cheesecake is so impressive. I can't wait to make it for my next party.
Asmr Time
t-asmr@gmail.comI've made this cheesecake several times now and it always turns out perfect. It's a keeper!
Mahrukh Usmani
u-mahrukh99@gmail.comThis cheesecake is the perfect balance of sweet and tart. It's not too heavy or too light.
Md Tazbirul
tazbirul_md75@hotmail.frI love that this cheesecake is made with wholesome ingredients. It's a healthier way to enjoy a delicious dessert.
Hannan Sajid
sajid@hotmail.comThis cheesecake is so creamy and decadent. I can't believe it's vegan!
Ds Gdd
ds.g51@yahoo.comI made this cheesecake for my family and they all loved it. Even my picky eater couldn't get enough!
James Brower
j.brower@yahoo.comThis cheesecake is perfect for a fall gathering. It's festive and delicious!
DarkClouds
darkclouds38@yahoo.comThe gingersnap pecan crust is the perfect complement to the pumpkin filling. It adds a nice crunch and flavor.
Md Shakib10
s.m@aol.comI 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
ahmad-akmal5@gmail.comThis cheesecake is so easy to make, and it's so delicious! I will definitely be making it again.
Awaisbacha khan
awaisbacha-k@hotmail.co.ukI love the unique flavor combination of pumpkin and gingersnap. This cheesecake is a must-try for any pumpkin lover!
Truth Young
truth@gmail.comThis vegan pumpkin cheesecake is phenomenal! The crust is perfectly crispy and flavorful, and the filling is smooth, creamy, and perfectly spiced.