Pumpkin Cheesecake - Vegan
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
10
ingredients
-
Crust
- 1⁄2 cup graham cracker crumbs, vegan (about 12 whole crackers)
- 1⁄4 cup vegan margarine, melted (I use Earth Balance)
-
Filling
- 16 ounces soy cream cheese (Tofutti brand)
- 1 (15 ounce) can pumpkin puree
- 3⁄4 cup light brown sugar
- 1 teaspoon rum extract
- 1 1⁄4 teaspoons ground cinnamon
- 3⁄4 teaspoon ground allspice
- 3⁄4 teaspoon ground nutmeg
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
-
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.
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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