Log In
Sign in usingFacebook

Why Sign Up?

  • Save recipes
  • Build shopping lists
  • Get personalized food recommendations based on your food and diet preferences
  • Access your shopping list and recipes on your mobile device
  • Manage email preferences
  • Comment and rate recipes
Previous Next
Browse:

For the Love of Cooking!

Recipes and Resources for Making Great Food

Cooking

|

Pumpkin Cheesecake Recipe

My Recipe Box

My Recipes

My Menu

My Shopping List

+ Add to Shopping List

Cook's Tools

Cooking Timers
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List

Pumpkin Cheesecake

Rate this Recipe


Ingredients:

Crust:
2 cups almond meal
1/2 cupplus 2 tablespoons coconut sugar
1 teaspoon cinnamon
1/4 cupplus two tablespoons vegan butter, melted
Filling:
8 oz. raw cashews, soaked for 2-3 hours
3/4 cup maple syrup
2 teaspoons vanilla extract
1 5 oz. can pumpkin puree
3 tablespoons ground flax
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
zest of one orange
1 pinch sea salt
8 oz. extra firm organic tofu, cut into chunks
Sour Cream Topping:
1 2 oz. container vegan sour cream
1 teaspoon vanilla
3 tablespoons organic powdered sugar
Zest of 1/2 orange
 

Directions:

  1. Combine the ingredients for the crust in a medium mixing bowl, mix well then use the back of a spoon or moistened clean hands to press the mixture evenly down into the bottom and sides of an 8” springform pan, or to make cheesecake bars press the filling into a 9x13 pan.
  2. In the jar of a blender combine the soaked and drained raw cashews, maple syrup, vanilla, pumpkin puree, ground flax, orange zest, and pinch of sea salt. Begin blending on low speed, gradually increase to high speed and process the mixture is smooth. Turn down the speed, begin adding the chunks of tofu then gradually increase to high speed again and process until smooth. Pour the filling into the prepared crust and spread it evenly.
  3. Use a small mixing bowl to combine the vegan sour cream, vanilla, organic powdered sugar and orange zest. Whip the ingredients with a wire whisk just until blended. Transfer the sour cream mixture into a pastry bag with a large decorative star tip. Pipe the topping into decorative trim around the edges of the cake. If making bars; score the bars into squares or rectangles and top each one in the center with a decorative application of the topping. Cover the cheesecake carefully with plastic wrap being careful that the sour cream topping it does not make contact with the wrap. Place the cheesecake in the freezer and freeze until firm. Remove from the freezer about 45 minutes before serving. Store refrigerated or frozen.
  4. Note
  5. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
Course: Dessert
view disclaimer
In no event shall Jensen's Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

More Vegan Recipes:

Rate this Recipe

Comments:

Please Log in to comment

The comments section is here to help you have a great cooking experience. Keep that in mind and be on your best behavior as you chime in. Comments will be monitored and removed if off-topic, rude, or hurtful.

Name:

Comment:

Please Log in to comment
See Other Recipes Like This
Vegan