So last night we sampled my first ever vegan pumpkin cheesecake, it was sooo yummy! I made my first cheesecake last Christmas and have been thinking about making another one ever since. I want to clear something up in case any of you were wondering, I am not a vegan. Not that it hasn’t crossed my mind but I already have a hard enough time finding food on a menu when we eat out, so I am going to just keep eating the small amount of seafood and chicken that I am occasionally consume. I say vegan because that is any easy and accurate day to describe recipes with no dairy. I am trying to avoid dairy since I have an intolerance and so I will be trying out lots of vegan recipes! Yay This cheesecake did give me a lot of stress, since it looked super runny when I was supposed to be putting it in the pie cost to bake…but I guess that is the nature of cheesecake, I did however add the whole can of pumpkin and another 8 oz container of Better than cream cheese to be on the safe side…..and it still turned out beautifully! By the way I made real whip cream for my family to put on it….I may have put a small spoonful on my own as well….sometimes you just have to break the rules! lol
Pumpkin Pie and cheesecake are my 2 favourite desserts so pumpkin cheesecake is like a little bit of heaven to me!
I found the recipe @ http://blog.fatfreevegan.com
Double-Layer Pumpkin Cheesecake
8 ounces Tofutti Better Than Cream Cheese
12 ounces light firm silken tofu (or extra-firm)
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla
1/2 cup pumpkin puree (canned, not pumpkin pie mix)
2 teaspoons rum (optional)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg (please!)
1 pre-made 8-inch graham cracker crust
Preheat the oven to 350F.
Put the first set of ingredients (toffuti through vanilla) in a food processor and puree until completely smooth. It should be silky smooth–not chalky or lumpy.
Remove a heaping cup of this mixture from the processor and spread it in the bottom of the crust.
Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle. Bake until the center is almost set, about 50-60 minutes. (Insert a toothpick. If it comes out liquidy and cold, give it more time, until the center is firm.) Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours. Serve to delighted guests. (Don’t tell them it’s vegan, and they won’t know!)