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Vegan Pumpkin Cheesecake

For Thanksgiving this year I made a vegan pumpkin cheesecake, modified slightly from a recipe found at ChooseVeg, “Pumpkin Cheesecake“. It turned out very well and the addition of maple syrup for the base was a highlight for me.

Base

  • 2 cups walnut pieces
  • 1/2 cup maple syrup
  • 1/2 cup almond flour

Cheesecake

  • 350 g firm silken tofu, pureed
  • 250 ml vegan cream cheese (I used Better than Cream Cheese)
  • 1 cup pureed pumpkin
  • 1 cup granulated sugar
  • 3 tbsp. rice flour
  • 1/2 tsp. ground ginger
  • 1/2 tsp. nutmeg
  • 1 1/2 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/4 tsp. baking soda

Instructions

  1. Preheat the oven to 350°F. 
  2. Mix the ingredients for the base and spread on the bottom of a pan.
  3. Blend all the cheesecake ingredients and pour onto the base. 
  4. Bake at 350°F for 50 minutes. 
  5. Allow to cool for 30 minutes.
  6. Serve.

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