Here’s a vegan pumpkin spice cheesecake brought to you by Jazzy Vegetarian Laura Theodore. It’s easy to make and a delectable change of pace from traditional pumpkin pie.
Laura says: “This delicate yet rich-tasting cake makes the perfect dessert for any fall or winter holiday event. Served with a generous dollop of your favorite vegan whipped topping on the side, this cheeze-cake will be dressed to impress!”
Of course, you need not wait for a special occasion to enjoy this easy-as-pie pumpkin treat. It starts with a simple crust made of vegan cookie crumbs — Laura recommends vegan ginger cookies. Here are a few brands to look for at your natural foods store or supermarket:
- Mi-Del
- Homefree
- Partake Foods
- Whole Foods 365
Recipe is from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, ©Laura Theodore 2015, 2020. Reprinted by permission. Visit Laura at Jazzy Vegetarian. Photo Credit: Laura Theodore.
More recipes on this site from Laura Theodore’s Vegan-Ease:
- Vegan Crab Cakes with Classic Cocktail Sauce
- Oat and Blueberry Breakfast Cake
- “Hungry Guy” Black Bean Burgers
Vegan-Ease is available wherever books are sold,
Or signed copies directly from Laura are available here.
Explore more …
- Vegan pumpkin desserts
- An epic roundup of Thanksgiving recipes
- Vegan Pumpkin Cheesecake with a Hint of Chocolate
Vegan Pumpkin Spice Cheesecake
Here’s a spiced vegan pumpkin cheesecake that’s super easy to make and a delectable change of pace from traditional pumpkin pie.
Ingredients
Crust
- 1¾ cups vegan cookie crumbs (ginger cookies work well)
- ¼ cup vegan butter, melted, plus 1 teaspoon (or so) for coating pan
Filling
- 2 tablespoons old fashioned rolled oats
- 14 to 16 ounces firm (or extra-firm) regular tofu
- 15- to 16-ounce can unsweetened pumpkin purée
- 2⁄3 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
Topping
- 3 tablespoons vegan cookie crumbs
Instructions
- Preheat the oven to 350º F. Liberally coat a 10-inch round springform pan with vegan buttery spread.
- To make the crust, put 1¾ cups cookie crumbs and the melted vegan buttery spread in a medium-sized bowl and mix with a fork until well combined. Pat the crumbs firmly into the bottom of the prepared pan.
- Bake the crust for 5 minutes. Remove from the oven and let cool 5 minutes.
- To make the filling, put the rolled oats in a blender and process into coarse crumbs. Add the tofu, pumpkin purée, brown sugar, vanilla extract, cinnamon, and allspice and process until smooth and creamy.
- Pour the filling into the crust and bake for 30 to 35 minutes, or until firm to the touch. Remove the cake from the oven and place it on a wire rack. Cool for 15 minutes, then carefully run a table knife around the perimeter of the cake to ensure it does not stick to the side of the pan.
- Sprinkle 3 tablespoons of cookie crumbs evenly over the top of the cake, gently pressing them into the top, so the crumbs adhere. Release the side of the springform pan to unmold.
- Cover the cake very loosely and refrigerate 3 to 24 hours before serving. Serve with your favorite vegan whipped topping, on the side, if desired. Covered tightly and stored in the refrigerator, leftover cheeze-cake will keep for about 2 days.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 154Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 62mgCarbohydrates: 20gFiber: 2gSugar: 15gProtein: 5g
Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.
Here are more vegan desserts & sweets.
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