(VEGAN RECIPE) Who ever thought you could take the cheese out of cheesecake? Celebrate this week’s Meat-Free Mondays Challenge by indulging in a tasty pumpkin version of this dessert classic. Spice it up with almonds, nutmeg, and cinnamon. Happy eating! — Global Animal

VegWeb.com, veganmiss
Ingredients
Crust:
- 1/2 cup whole almonds
- 1 package (5 ounces) cinnamon graham crackers
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup brown sugar
- 1/2 cup vegan butter, melted
Filling:
- 1 (14 ounce) package silken tofu
- 1 (15 ounce) can pumpkin pie filling
- 2 (8 ounce) packages vegan cream cheese, divided
- 1/2 cup powdered sugar
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Directions
-
Photo credit: veganmiss For crust, preheat oven to 350 degrees F. Grind almonds in a food processor. Add graham crackers, spices, and sugar to the food processor. Grind until smooth.
- Move the mixture in the food processor to a medium sized bowl and add the butter. Mix well. Pack into a 9″ springform pan. Push the mixture up the sides. Bake the crust for 10-15 minutes.
- For filling, in a mixer with whisk attachment, blend the tofu and pie filling. Add 1 tablespoon cream cheese at a time until smooth.
- Add both types of sugar and spices. Mix well. Pour into crust and let set overnight in the refrigerator.
- Serve with cinnamon and whipped cream, if desired.
Makes: 8 servings
Preparation time: 20 minutes
Cooking time: 10-15 minutes
*Note: I used 365 Organic brand. Make sure your sugar is vegan! For silken tofu, I used Nasoya brand. The pumpkin pie filling was Farmer’s Market brand. Lastly, for vegan cream cheese I used Tofutti.
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