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.
Oh my.... this looks so incredible! I especially love that it has a pecan crust. Yum!!
ReplyDeleteThe crust may just be the best part!
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