Double Layer Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake

Here’s a suuuuuper old recipe that first appeared on my blog in 2010. Look at those photos at your discretion [the flash! the horrors!]. I made it this weekend for Squashluck 3.0 and it was a big hit. The star? Silken tofu. It makes a delighfully creamy base without the fat and heaviness of cashews. This isn’t to say I don’t love fat [GIMME ALL THE FATS] but I can appreciate a tasty dessert that doesn’t instantly send me to lie down on the couch.

Oatmeal Cookie Crust:

½ cup quick oats
½ cup whole wheat flour
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon vanilla
¼ cup brown sugar
2 tablespoons maple syrup
¼ cup apple sauce

Preheat the oven to 375* and oil a 9″ pie pan.

Vegan Pumpkin Cheesecake

Cheesecake filling:

8 oz Tofutti Better Than Cream Cheese (yellow label)
12 oz silken tofu
½ cup agave nectar
2 tablespoons corn starch
1 ½ tablespoons lemon juice
½ teaspoon vanilla
½ cup [canned] pumpkin puree
3 tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg

Vegan Pumpkin Cheesecake

First, Blend the oats in a food processor until they’re powdery. Add the rest of the dry ingredients and maple syrup. In a bowl combine the mixture with the apple sauce and mix well.
Spread the mixture on the bottom of a lightly greased 9″ pie dish and pop it in the oven for 8 minutes. Let it sit for 10-15 minutes to cool before fillin’ ‘r up.

For the filling place the Tofutti cream cheese, silken tofu, corn starch, agave, lemon juice, and milli vanilli in a food processor and blend until the mixture is smooth. Take 1 cup of the mixture and put it in the pie shell. Put the second set of ingredients (pumpkin through nutmeg) in the food processor with the white mix left over from the first go round. Blend these ingredients in util smooth and add it to the pie shell.

Bake the cheesecake for 50-55 minutes until firm throughout! Serve chilled.

Vegan Pumpkin Cheesecake
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