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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jamarrius Byrd
[email protected]This cheesecake is amazing! I love the pumpkin and ginger flavors.
Meet Parker
[email protected]I've made this cheesecake several times and it's always a hit. It's so easy to make and it's always delicious.
Jeff Smith
[email protected]This is my favorite vegan cheesecake recipe. It's so creamy and delicious, and the crust is the perfect combination of sweet and crunchy.
Tamim Haque
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I've made it for parties and potlucks and it's always a hit.
Aron Mwahu
[email protected]I followed the recipe exactly and the cheesecake turned out perfectly. It was so smooth and creamy, and the crust was the perfect balance of sweet and nutty.
SAFWAN _DEVL
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good. I would try a different recipe next time.
Nayan Roy
[email protected]The crust was a bit too crumbly for my liking, but the filling was delicious. I would try a different crust recipe next time.
Hayden Cooks
[email protected]This cheesecake was a little too sweet for my taste, but it was still very good. I would recommend using less sugar in the filling next time.
Riasat Khan
[email protected]I was skeptical about making a vegan cheesecake, but I was pleasantly surprised by how good this one was. It's definitely going to be a regular in my recipe rotation.
Anees Jan
[email protected]This cheesecake is so delicious and easy to make. I love that it's vegan so everyone can enjoy it.
FARYD ALi
[email protected]I've made this cheesecake twice now and it's always a crowd-pleaser. The crust is the perfect balance of sweet and nutty, and the filling is smooth and creamy.
Kevish Collet
[email protected]This vegan pumpkin cheesecake was a hit at my Thanksgiving dinner! Everyone loved it, even my non-vegan family members.