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THE Pumpkin (un)-Cheesecake

What you need: 

Crust:
2 1/2 cups ground vegan graham crackers
8 tablespoon date sugar
1/2 cups melted Earth Balance Margarine
Filling:
1 12 oz can 100% cooked Pumpkin
3 - 8 oz containers vegan cream cheese
1/4 cup Dole 100% frozen Pineapple juice (thawed concentrate)
1/2 cup Earth Balance Margarine
1/2 cup maple syrup
1 tablespoon lemon
1 tablespoon vanilla
1 tablespoon all spice
1 tablespoon cornstarch dissolved in 1-2 tablespoons soy milk

What you do: 

Mix all Crust ingredients together and press into a Spring form pan. Bake at 350 for 8-10 min ... just until it starts to brown.
Blend all filling ingredients until very smooth, poor into crust. Bake at 350 for 45 minutes.
Refrigerate for 3-4 hours (if you can not wait it is possible to slice and pop in the freezer but it won't be a perfect slice. I know because I could wait!)
Enjoy :)

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
8-10
Recipe Category: 

SO HOW'D IT GO?

I've made this twice in two weeks :o I had to try it before making it for the omni-family for thanksgiving. it was awesome both times. the first time, I topped it with a layer of chocolate ganache because I burned it a bit...the second time, I just drizzled a bit of chocolate sauce over the top. I used pineapple juice as opposed to the pineapple concentrate because I didn't realize I misread the recipe, hah. and I used 1/2 a tablespoon of allspice and 1/2 a tablespoon of pumpkin pie spice. everyone couldn't believe it was vegan; definitely added this to my recipe book.  ;)b

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I made this and it was great!  All the non-vegans loved it!
However, I would try Pumpkin pie mix rather than just pumpkin puree
I also used a pre-made shortbread pie crust (the friend I was making this for preferred shortbread to graham cracker) ad it helped make the cake a little sweeter-- it was great!

I did have a lot of filling left over though! 
Great recipe, I'd definitely make it again and play around with it a little!!
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When you substitute the Pumpkin Pie mix do you still add the spices listed in this recipe or leave them out? Thanks!

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I made this and it was great!  All the non-vegans loved it!
However, I would try Pumpkin pie mix rather than just pumpkin puree
I also used a pre-made shortbread pie crust (the friend I was making this for preferred shortbread to graham cracker) ad it helped make the cake a little sweeter-- it was great!

I did have a lot of filling left over though! 
Great recipe, I'd definitely make it again and play around with it a little!!

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:D

I made this without the pineapple concentrate (because I forgot to buy it), but OM. MY. GOODNESS. This was soooooo yummy, even the omnivores in my family enjoyed it.

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This recipe is great.  Everyone loved it, and no one believed that it was vegan.  If you like it a bit more flavorful or spicier, add canned pumpkin pie mix rather than plain pumpkin puree.  This is also good with carmelized pecans on top.  Mmmm!

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