Tuesday, December 4, 2012

Pumpkin Vegan Cheesecake

Even though this recipe is called “Cheesecake”, it really tastes more like pumpkin pie and the texture is more pie-like.  I liked it because some of the other vegan pie recipes tend to turn out a little too soft and I think the soy cream cheese helps to keep this firm.  This recipe actually makes more filling than for just one pie so  I saved the filling and made another pie the next day since there weren’t any pie leftovers from Thanksgiving!

Pumpkin Vegan Cheesecake

1           12 oz. package firm silken tofu (Mori Nu)
1            8 oz. container vegan cream cheese
1            cup pumpkin puree
1            cup granulated sugar (I used evaporated cane sugar)
3            tablespoons flour
1/2         teaspoon ground ginger
1/2         teaspoon ground nutmeg
1 1/2      teaspoons ground cinnamon
1/4         teaspoons ground cloves (I didn’t use)
1/2         teaspoon baking soda
1            crust recipe below ( made pecan crust – fantastic)

Preheat oven to 350 degrees, puree all ingredients in a food processor.
Pour into the crust  (recipe below)
Bake for 50 minutes (or longer if still not set).  Let cool and refrigerate.

Pecan Crust
The Joy of Vegan Baking CB by Colleen Patrick-Goudreau

3/4            cup pecan halves
3/4            cup quick-cooking oats
3/4            cup whole wheat pastry flour
1/2            teaspoon cinnamon
                 pinch of salt
1/4            cup canola oil
3               tablespoons pure maple syrup

Preheat the oven to 350 degrees.  Lightly oil a 9-inch pie plate.
Spread the pecans on a cookie sheet.  Toast for 7 to 10 minutes, or until the smell of nuts fill s the kitchen.
Combine the oats, flour, toasted pecans, cinnamon, and salt in a food processor bowl.  Pulse until the mixture becomes a coarse meal.  Pour in the oil and maple syrup and pulse until the dry and wet ingredients are just combined.  Press this mixture into the prepared pit plate.  Bake for 10 minutes, then set aside to cool.


  1. Oh my.... this looks so incredible! I especially love that it has a pecan crust. Yum!!