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The Ultimate Pumpkin Cheesecake

What you need: 

1 (12 ounce) package firm silken tofu (I use Mori Nu)
1 (8 ounce) container vegan cream cheese
1 cup pumpkin puree (I use canned)
1 cup granulated sugar
3 tablespoons flour
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 to 1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1 graham cracker crust

What you do: 

1. Preheat oven to 350 degrees F. Except for graham cracker crust, purée all ingredients in a food processor.
2. Pour into the crust.
3. Bake for 50 minutes. Let cool and refrigerate.
You might notice that you have too much filling for a pie crust, maybe even for an over-sized pie crust.
Options for Extra Filling:a. Increase the recipe to use one whole can of pumpkin and make two pies.b. To the remaining pie filling, add 1 to 1 1/2 cups flour, 1/2 cup sugar, and some chocolate chips to make some awesome cookies. c. To the remaining pie filling, blend in vanilla nondairy milk until smoothie-consistency to make yourself a pumpkin-cheesecake-smoothie.d. Eat the rest out of the blender or food processor as pudding. I know I do.e. I might even try making pumpkin-spice pancakes out of the extra...

Preparation Time: 
10 minutes; Baking time: 50 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

wait, so do you use silken tofu or firm?

Mori-Nu has a soft silken and a firm silken. I used the firm silken.

thanks!

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wait, so do you use silken tofu or firm?

Mori-Nu has a soft silken and a firm silken. I used the firm silken.

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Delicious!! I made this last night with HFWhited's pie crust recipe (http://vegweb.com/index.php?topic=6310.0), because I didn't have any graham crackers. I added extra tofutti cream cheese (about half an another 8oz container), extra spices, and used a pie pumpkin that I bought at the farmer's market and pureed myself.  This was great! I made it for my not-vegan-but-lactose-intolerant boyfriend, and he gobbled up two slices in less than ten minutes! The initial taste is very cheesecakey, whereas the aftertaste is very pumpkinpie-y. Very good. Will make again.

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wait, so do you use silken tofu or firm?

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Well, I brought it to work today and it was a huge hit! Everyone loved it and a few people asked me for the recipe. Everyone was so shocked that it contained tofu. One of my co-workers said she had never eaten tofu before! What?

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I made tried making one last night, but ended up with two. That's okay with me! I'm going to take one to work today and see what my non-vegan co-workers think of it. I'm just a little disappointed myself because it does not taste like cheesecake at all to me. It tastes like pumpkin pie. I think if I were to make it again, I'd use less pumpkin and more cream cheese.

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Fan freaking tastic!  I love this recipe!  Vegans and non-vegans enjoyed this delicious-o wonder dessert for Thanksgiving.  I cannot wait to take it to my Homebirth Mom's Christmas party!  I used a shortcut gram cracker crust and whipped up everything else in the food processor.  Quick, easy, delicious- my favorite!    :D

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I made this last year for the holidays and it was so good that I made it again this year to take to a Omni thanksgiving. Everyone loved it and didn't eat the other pies. Most didn't even know it was vegan! (i told them after they were done eating)

- I used less sugar, about 3/4 cup
- The last time I made this I had leftover filling. This time I used 7oz tofu (1/2 the 14oz container) and it filled one pie perfectly.
- It took me 1hour and 25 minutes in the oven, not the recommended 50 mins. So I would check it often.
- I use 2 big Tablespoons pumpkin pie spice in place of all the spices. (cheaper + easier)

thank you for the yummy recipe!

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I really enjoyed this!  I added an extra tub (8 oz) of cream cheese and some extra pumpkin (should have added extra flour but forgot), also melted a chocolate bar and then cut it through the batter (after it was already in the crust) and the flavor was perfect.  I used a special wheat-free flour blend and made a"graham cracker" crust using cashews so it was gluten free as well as vegan.  There was quite a bit of extra batter, I suggest cutting the recipe in half or making two cakes.

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This was a HUGE hit for my family's thanksgiving feast. Vegans and carnivores alike raved about this cheesecake and it gave me hope for my cooking abilities! It was super easy to make and tasted AMAZING. I am most definitely keeping this recipe and I'm sure I'll be using it time and time again.

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