Vegan Pumpkin Cheesecake

By Tracy

8 Person

120 Minutes

0 Calories

These pumpkin cheesecakes were the first thing that came to mind when I thought of creating a simple-yet-decadent fall dessert. These would make the perfect dessert for holiday parties and fall gatherings. They’re super versatile with the ability to be made in muffin tins for a single-serving size, ramekins for 3-4 small cheesecakes, or a round cake pan (or springform pan) for one large cheesecake to feed a crowd.

Ingredients

Topping

1 cup Pecan pieces, roughly chopped
Salt
1 tbsp. Non-hydrogenated margarine
1/3 cup Brown sugar

Filling

1/4 tsp. Ground nutmeg
1/2 tsp. Ground ginger
3/4 tsp. Ground cinnamon
1 1/4 cups Canned pumpkin puree
1/4 tsp. Sea salt
1/4 tsp. Orange extract
2 1/2 tsp. Pure vanilla extract
2 tbsp. Lemon juice
6 tbsp. Cornstarch
3 tbsp. Coconut oil, room temperature
1/3 cup Dark brown sugar
1/2 cup Sugar
1 package Silken tofu, drained
1/4 cup Mashed banana
1/2 cup Whole unroasted cashews

Crust

1 tbsp. Plain soy milk
4 tbsp. Melted nonhydrogenated margarine
3 tbsp. Sugar
1 3/4 cups Finely ground graham crackers

Method

01

Preheat oven to 350 degrees F and lightly spray a 9-inch pie plate with nonstick cooking spray.
02

In a mixing bowl, combine the graham crumbs and sugar. Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.
03

Pour the crumbs into the pie plate. Press crumbs into the sides of the plate first, then work your way down to the bottom. Bake for 8 to 10 minutes until firm. Let the crust cool before filling.
04

Make the topping first. In a mixing bowl, use a fork to mash together brown sugar, margarine and salt until crumbly, then fold in the chopped nuts and stir to coat with the mixture. Set aside until ready to use.
05

Meanwhile, prepare the filling: Drain the cashews and blend with the banana, tofu, sugar, brown sugar, coconut oil, cornstarch, lemon juice, vanilla and orange extracts, and sea salt. Blend until completely smooth and no bits of cashew remain.
06

Set aside 1/3 cup of batter. To the remaining batter, add the pumpkin puree, cinnamon, ginger, and nutmeg and blend until smooth, then pour it onto the crust.
07

Randomly spoon dollops of the reserved batter onto the cheesecake. Poke the end of a chopstick into a batter blob and gently swirl to create a marble pattern; repeat with the remaining plain dollops.
08

Bake the cheesecake for 45 to 50 minutes, removing the cheesecake halfway through the baking period to sprinkle on the topping. Return to oven to continue baking. Cheesecake will be done when the top is lightly puffed and the edges of the cake are golden.
09

Remove it from the oven and let cool on a rack for 20 minutes, then transfer to the fridge to complete cooling, at least 3 hours or, even better, overnight. To serve, slice the cake using a thin, sharp knife dipped in cold water.

Related Tags

Vegan Pumpkin Cheesecake

4.8

( By Tracy )

01 Information

Grade medium
Serving 8 servings
Prep Time 70 Mins
Cook Time 50 Mins
Total Time 120 Mins

02 Ingredients

Topping

1 cup Pecan pieces, roughly chopped

Salt

1 tbsp. Non-hydrogenated margarine

1/3 cup Brown sugar

Filling

1/4 tsp. Ground nutmeg

1/2 tsp. Ground ginger

3/4 tsp. Ground cinnamon

1 1/4 cups Canned pumpkin puree

1/4 tsp. Sea salt

1/4 tsp. Orange extract

2 1/2 tsp. Pure vanilla extract

2 tbsp. Lemon juice

6 tbsp. Cornstarch

3 tbsp. Coconut oil, room temperature

1/3 cup Dark brown sugar

1/2 cup Sugar

1 package Silken tofu, drained

1/4 cup Mashed banana

1/2 cup Whole unroasted cashews

Crust

1 tbsp. Plain soy milk

4 tbsp. Melted nonhydrogenated margarine

3 tbsp. Sugar

1 3/4 cups Finely ground graham crackers

03 Method

Step 1

Preheat oven to 350 degrees F and lightly spray a 9-inch pie plate with nonstick cooking spray.

Step 2

In a mixing bowl, combine the graham crumbs and sugar. Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.

Step 3

Pour the crumbs into the pie plate. Press crumbs into the sides of the plate first, then work your way down to the bottom. Bake for 8 to 10 minutes until firm. Let the crust cool before filling.

Step 4

Make the topping first. In a mixing bowl, use a fork to mash together brown sugar, margarine and salt until crumbly, then fold in the chopped nuts and stir to coat with the mixture. Set aside until ready to use.

Step 5

Meanwhile, prepare the filling: Drain the cashews and blend with the banana, tofu, sugar, brown sugar, coconut oil, cornstarch, lemon juice, vanilla and orange extracts, and sea salt. Blend until completely smooth and no bits of cashew remain.

Step 6

Set aside 1/3 cup of batter. To the remaining batter, add the pumpkin puree, cinnamon, ginger, and nutmeg and blend until smooth, then pour it onto the crust.

Step 7

Randomly spoon dollops of the reserved batter onto the cheesecake. Poke the end of a chopstick into a batter blob and gently swirl to create a marble pattern; repeat with the remaining plain dollops.

Step 8

Bake the cheesecake for 45 to 50 minutes, removing the cheesecake halfway through the baking period to sprinkle on the topping. Return to oven to continue baking. Cheesecake will be done when the top is lightly puffed and the edges of the cake are golden.

Step 9

Remove it from the oven and let cool on a rack for 20 minutes, then transfer to the fridge to complete cooling, at least 3 hours or, even better, overnight. To serve, slice the cake using a thin, sharp knife dipped in cold water.

04 Author

Tracy

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