This cheesecake recipe is a simple, healthy, festive dessert option. Perhaps give it a try for that Thanksgiving feast next week!
UPDATE: I made this again for Thanksgiving 2014 and tweaked the recipe a little. I enjoyed it very much this time around.
|Vegan Pumpkin Spiced Cheesecake|
2 c pecans
1/4 c maple syrup or agave
1/4 c rice flour
1 tbsp water
1 pkg tofu(silken or firm),drained
1 15 oz can pumpkin purée
3/4 c + 2 tbsp brown sugar
1/4 c rice flour (dissolved in 1/4 c warm water)
1 1/2 to 2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
Preheat oven at 350 degrees F.
For the crust, blend the pecans until it is a fine powder. Transfer the blended pecans into a bowl and mix with maple syrup/agave, rice flour, and water. Once mixed well, press the crust evenly into a round 9-in baking dish (for a thicker cheesecake use a dish with a smaller diameter). Place the dish in the oven while the filling is being prepared.
|Pumpkin Cheesecake before being put into the oven|
For the filling, combine all the ingredients into a blender and blend until smooth. Adjust the measurements for the cinnamon and nutmeg to your desire. NOTE: Nutmeg is very strong, so a little goes a long way.
Remove crust from oven, pour the filling in the pan, and smooth it over evenly with the back of a spoon. Place the cheesecake in the oven and bake for 45-60 minutes, until golden. Remove from oven when done and let cool. Enjoy!
- For a frozen treat, place the cheesecake in the freezer and thaw it out before eating.
- Serve with whipped cream or ice cream.
- If you would like, add 8 oz vegan cream cheese or cream cheese and an extra 1/2 c pumpkin for a more similar cheesecake texture.