Vegan Pumpkin Cheesecake Recipe

My niece and nephew are vegan and will be joining us for Thanksgiving dinner this year. I am ok with the meal planning for them, but want to surprise them with your wonderful-appearing cheesecake.


Any suggestions as to how I might incorporate pumpkin into the recipe? Would I have change anything or just add the pumpkin and related spices. Might I need to increase the egg replacer or "cheesecake" portions so that it will set up properly?

Thank you for considering this twist on what looks like a good cheesecake.

Farlie

PS: I am glad I found your website. I remember my niece talking about Kale Chips and how much she likes them. I think I will surprise them with a batch for snacking.


Hi Farlie,

Kirsten here--What a yummy question! And I thanks for being so kind as to make vegan foods for your relatives even if you don't eat as they do--you must really care about them.

I'd recommend making the vegan cheesecake as directed, then make 1/2 recipe of a vegan pumpkin pie from Mori-Nu Tofu (here's that recipe from morinu.com--remember to make 1/2 of this):

NON-DAIRY, LOW-FAT PUMPKIN PIE
Servings: 8

Ingredients
1-1/2 packages Mori-Nu Silken Lite Firm Tofu*
2 cups canned or cooked pumpkin
2/3 cup maple syrup
1 tsp. vanilla
1 Tbsp. pumpkin pie spice or next 4 ingredients
1-1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 unbaked 9" pastry crust

* For firmer texture, use Mori-Nu Silken Extra Firm Tofu

Preparation

Drain tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well.

Pour the cheesecake mixture into your pan, then drop the pumpkin mixture by tablespoonfuls onto the cheesecake mix in various spots. With a knife or toothpick, slowly drag or swirl the pumpkin mix into the cheesecake (make it a work of art).

Bake as directed for the cheesecake recipe. You may need to add several minutes to the baking time--just keep your eye on it. Bake until a toothpick inserted into the center comes out mostly clean.

One huge thing to remember-----make this at least 1 day before you're going to eat it!! It will taste so much better and have a fantastic texture after it's "rested" in your fridge for a day.

Happy Baking!!!
Thanks for visiting our website(www.vibrantvegan.com)

Be Vegan, Be Vibrant!

Comments for Vegan Pumpkin Cheesecake Recipe

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Nov 19, 2011
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Honey is not vegan
by: Anonymous

Please swap out the honey with agave or maple syrup!

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