Thanksgiving is approaching and I am excited! My sister and her husband will be joining us this year (they flip-flop with his family) and we are cooking a vegan feast together! I've scoured through my vegan cookbook arsenal and we've got some great ideas for stuffing, veggies, and potatoes. Along with my cooking duties, I will be breaking out the springform pan and making a pumpkin cheesecake.
This one has a deep pumpkin flavor that goes hand-in-hand with the rich creaminess of a cheesecake. The pecans also add a little extra "fall season" feel.
1 1/2 cup ground vanilla wafers (about 30 cookies)- I used Back to Nature Madagascar Vanilla wafers
1/3 cup pecans
3 tbsp evaporated cane juice
2 tbsp ground cinnamon
8 tbsp (1 stick) Earth Balance butter
2- 8 oz. Tofutti cream cheese
1/4 cup vanilla soy milk
3/4 cup evaporated cane juice
1- 15 oz. can pumpkin
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
2 tbsp soy flour
Preheat oven to 350 degrees.
In small bowl, combine cookie crumbs, cinnamon, sugar, and butter. Combine with fork until mixed. Pour into 9-inch springform pan and press against sides and bottom of pan. Place in oven for 10 minutes.
Meanwhile, in kitchenaid mixer or bowl, combine cream cheese and soymilk for about 30 seconds. Then add evaporated cane juice. You should have a creamy, uniform mixture at this point. Add pumpkin and remaining spices and mix. Last, add the soy flour (to help thicken us the filling).
Pour into prepared pan and bake for an additional 65 minutes. The center will be slightly jiggly, but it will firm up. Cool completely at room temperature and then refrigerate overnight. Cooling in two steps helps the cheesecake top not to crack.
Serve with soyatoo whipped topping or just plain. I've even seen a recipe for a cranberry drizzle which sounds great against the rich dessert.