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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Single Asian
[email protected]I made this cheesecake for my vegan friends and they loved it! It is a great dessert for anyone with dietary restrictions.
Asia Imran
[email protected]This cheesecake is a great way to use up leftover pumpkin puree. It is also a delicious and festive dessert for the holidays.
Chandima Lakmali
[email protected]Overall, I thought this was a good recipe. The cheesecake was delicious and it was easy to make. I would definitely make it again.
minhazul hossain
[email protected]I had some trouble getting the cheesecake out of the pan. I would recommend using a springform pan next time.
Danjuma D Jauro
[email protected]The crust was a little too crumbly for my liking. I would recommend using more oats and less graham cracker crumbs.
Kagwa Vincent
[email protected]This cheesecake was a bit too sweet for my taste. I would recommend using less maple syrup in the filling.
Rayhan & Brother's
[email protected]I love this recipe! The cheesecake is always a hit with my friends and family. I have made it several times and it always turns out perfectly.
Simone Coombe
[email protected]I followed the recipe exactly and my cheesecake turned out great! It was a little difficult to get the crust out of the pan, but other than that, it was a perfect dessert.
Leela Tamang
[email protected]This is the best vegan pumpkin cheesecake I have ever had! The crust is perfectly crispy and the filling is smooth and creamy. I will definitely be making this again.
Musharraf Parveez
[email protected]I made this cheesecake for a party and it was a hit! Everyone loved it, even the people who are not vegan. The cheesecake is very easy to make and it turned out perfectly.
Alexis Baerga
[email protected]This vegan pumpkin cheesecake is a delicious and creamy treat that is perfect for any occasion. The crust is made with a combination of graham cracker crumbs, oats, and walnuts, which gives it a nice nutty flavor. The filling is made with pumpkin pur