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It takes a side-by-side comparison to prove that this cheesecake is vegan! It has a wonderful pumpkin flavor and a delightful texture. Your non-vegan guests will never suspect that it is dairy free!
Submitted by
SarahRosenkrantz
Published on June 19, 2020
Additional Time:
6 hrs 30 mins
Total Time:
7 hrs 40 mins
Yield:
1 9-inch cheesecake
Cook Mode
(Keep screen awake)
Ingredients
Original recipe (1X) yields 8 servings
Gingersnap Pecan Crust:
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1 cup finely chopped pecans
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1 cup crushed vegan gingersnap cookies
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3 tablespoons margarine, melted
Filling:
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1 pound non-dairy cream cheese
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1 (15 ounce) can pumpkin puree
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1 cup white sugar
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½ (12 ounce) package silken tofu, drained
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3 tablespoons unbleached all-purpose flour
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1 ½ teaspoons ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon ground ginger
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¼ teaspoon ground cloves
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¼ teaspoon baking soda
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⅛ teaspoon salt, or to taste
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
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Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
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Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.
Cook’s Note:
You can make this in a springform pan or regular cake pan.
Nutrition Facts (per serving)
| 451 | Calories |
| 28g | Fat |
| 47g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 8 |
|
|
Calories 451 |
|
| % Daily Value * | |
|
Total Fat 28g |
35% |
|
Saturated Fat 6g |
28% |
|
Sodium 521mg |
23% |
|
Total Carbohydrate 47g |
17% |
|
Dietary Fiber 4g |
14% |
|
Total Sugars 28g |
|
|
Protein 7g |
13% |
|
Vitamin C 3mg |
3% |
|
Calcium 38mg |
3% |
|
Iron 2mg |
8% |
|
Potassium 222mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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