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"
 
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Ready In:
1hr
Ingredients:
9
Serves:
10
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ingredients

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directions

  • 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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Reviews

  1. This is a very simple, easy recipe. I have made this for many years. It is delicious. I have tried different crusts, such as a gluten-free pretzel crust, a speculoos cookie crust, and the crust from this recipe, and had great success. I have served this depending on the occasion, various ways. My favorite ways to serve it are with a vegan praline top, a caramel glaze, and with vegan whipped cream. I have yet to try an oreo crust but that is next on my list. I love this very simple recipe. It is often my go to when I am not willing to invest the time, effort, and ingredients needed to create a cashew based cheesecake. If you can't find rum extract, I have substituted rum in the same amount, using a dark heavier flavored rum. The best part is that even those who are not vegan, love this cheesecake.
     
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