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Christian Vegetarian Association Presents:
Take
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Vegan pumpkin cheesecake
(http://www.sheknows.com)
There's nothing like a creamy slice of pumpkin cheesecake to top off an incredible Thanksgiving meal.
What makes this vegan pumpkin cheesecake so incredible is that you can't tell it's vegan! It's incredibly creamy and decadent and tastes just like the real thing. The addition of the pumpkin makes it a perfectly seasonal addition to any holiday menu. Garnish with a dollop of vegan whipped topping and cinnamon and enjoy!
Yields: 1 (10 inch round) cheesecake
Ingredients:
For the filling:•8 ounces Tofutti Better Than Cream Cheese (or any other vegan brand)
•12 ounces extra firm tofu
•1/2 cup white sugar
•2 tablespoons corn starch
•1/2 teaspoon vanilla extract
•3/4 cup pumpkin puree
•3 tablespoons Captain Morgan spiced rum
•3 tablespoons brown sugar
•1-1/2 teaspoons pumpkin pie spice
•Soyatoo dairy-free whipped topping (or any other vegan brand) for garnish, plus additional spice
For the crust:•2 cups finely ground dairy-free graham crackers
•1/3 cup maple syrup
•1/3 cup canola oil
•1/2 teaspoon cinnamon
•Pinch of salt
•Cooking spray
Directions:- Preheat oven to 350 degrees F. Grease a 10 inch pie plate with cooking spray.
- To make the crust: In a food processor, combine the graham cracker crumbs, maple syrup, canola oil, cinnamon and salt, and process for just a few seconds, or until the mixture just barely holds together. Press the mixture into the prepared pan with your hands and bake for seven to 10 minutes or until lightly golden brown. Allow to cool completely on a cooling rack.
- To make the filling: Put the first set of ingredients (cream cheese through vanilla) in a food processor and puree until completely smooth (or you can beat these with a handheld mixture until blended). In the mix bowl, add the canned pumpkin, rum and spice and mix until smooth. Pour over the other mixture and spread around with a spatula.
- Bake until the center is not jiggly, which will take about 50-60 minutes. Chill completely for about three hours before serving.
Your question and comments are welcome
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