[Insert standard “this is not a fat-free recipe” disclaimer here. Geez, what was I thinking when I named this blog!]
I know most of you who celebrate Thanksgiving have already figured out your menus. I’m probably the only slacker who still doesn’t know what she’s cooking! I’m lucky, though. I’m going to my in-laws’ celebration which is essentially a huge pot-luck. We can usually count on there being some side dishes prepared vegan just for us, so I can get away with bringing just a dish or two.
At this point, I’m relatively sure that I’m making Bryanna’s Soy and Seitan “Turkey” and The Best Vegan Green Bean Casserole. But I’m absolutely positive that I will be bringing this delicious dessert.
This vegan pumpkin cheesecake is without a doubt the most delicious dessert I’ve had in a long time. The bottom layer is lightly flavored with lemon, while the top layer is pumpkin-flavored without being heavy; eaten together, they’re just plain heaven. No, it’s not fat-free, but I challenge you to find a lower-fat cheesecake that tastes this good. But I warn you–you won’t be able to stop at just one piece of this luscious cheesecake.
Since I first posted this recipe, it has become our traditional holiday dessert. I make it for both my husband’s and my extended families’ Christmas celebrations, and I never have leftovers to bring home. For more of my favorite fall and winter holiday recipes, please check out my Thanksgiving archives.
Vegan Double-Layer Pumpkin Cheesecake
- 8 ounces Tofutti Better Than Cream Cheese look for the non-hydrogenated version in the yellow container
- 12 ounces extra-firm silken tofu Mori-nu brand in aseptic package
- 1/2 cup agave nectar or sugar
- 2 tablespoons cornstarch
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon vanilla
- 1/2 cup pumpkin puree canned, not pumpkin pie mix
- 2 teaspoons rum optional
- 3 tablespoons brown sugar or natural sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon grated fresh nutmeg (so much better than pre-ground)
- 1 pre-made 8-inch graham cracker crust or oatmeal cookie crust
- Preheat the oven to 350F.
- Put the "Cheesecake" ingredients (toffuti through vanilla) in a food processor and puree until completely smooth. It should be silky smooth–not chalky or lumpy.
- Remove a heaping cup of this mixture from the processor and spread it in the bottom of the crust.
- Add the "Pumpkin" ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle.
- Bake until the center is almost set, about 50-60 minutes. (Insert a toothpick. If it comes out liquidy and cold, give it more time, until the center is firm.) Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours. Serve to delighted guests. (Don’t tell them it’s vegan, and they won’t know!)
Nutritional info is approximate.
I hope all of you who celebrate it have a happy Thanksgiving!
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