Pumpkin Cheesecake

2013-01-26 10.33.35


Fall has officially begun and thus I am now dreaming of holiday feasts.

I have tried various ways to note holidays with vegan cooking. Certainly bringing vegan options to a non-vegan family or friend dinner has happened and people are always surprised at the yumminess. I have also hosted vegan feasts with family and/or friends. The most interesting adventure was several years ago when I learned about a vegan Thanksgiving feast in a nearby town. I remember paying a nominal fee and then showed up to multiple yummy options and an afternoon with vegans I had not met before. It was very enjoyable. If I ever find one of those again, I will certainly go.

Anyway, enough storytelling, with feasts coming soon, I thought it might be helpful to start sharing some vegan options. This cheesecake is super easy and delicious. What you need:

12 oz firm silken tofu

8 oz non-hydrogenated vegan cream cheese, I like Tofutti

1 cup canned pumpkin, not spiced

1 cup sugar

3 TBS white whole wheat flour

1/2 tsp ground ginger

1/2 tsp nutmeg

1 and 1/2 tsp cinnamon

1/8 tsp sea salt

1/4 tsp baking soda

1 prepared graham cracker crust

Preheat oven to 350. Puree all filling ingredients in a food processor. This can be accomplished in batches if, like mine, the food processor is small. Pour into crust and bake for 50 minutes. Allow to cool for 30 minutes, cover, and refrigerate at least six hours or overnight before serving. Yum!

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