Here’s a vegan pumpkin spice cheesecake that’s easy to make and a delectable change of pace from traditional pumpkin pie.
Laura Theodore writes: “This delicate yet rich-tasting cake makes the perfect dessert for any 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!”
Recipe 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. Signed copy on sale, available here. Photo Credit: Laura Theodore.
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More recipes from Laura Theodore’s Vegan-Ease:
- Vegan Crab Cakes with Classic Cocktail Sauce
- Oat and Blueberry Breakfast Cake
- “Hungry Guy” Black Bean Burgers
- 1¾ cups vegan cookie crumbs (ginger cookies work well)
- ¼ cup vegan buttery spread, melted, plus 1 teaspoon (or so) for coating pan
- 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
- 3 tablespoons vegan cookie crumbs
- 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.
Amount 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.
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Here are more vegan desserts & sweets.