Vegan Pumpkin Spice Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Gingersnaps 45 ea.Pecans 2/3 cupEarth Balance 2 oz.Cinnamon 1 tsp.Tofutti BTCC 2 Lb.Sugar 1 1/2 cupAP Flour 1/4 cupGround Ginger 1 1/2 tsp.Nutmeg 1/4 tsp.Allspice pinchSalt 1/2 tsp.Canned Pumpkin 15 oz.Vanilla Extract 2 tsp.Extra Firm Tofu 7 oz.
Makes 1 9" Springform Pan
Combine Gingersnaps, Pecans, Melted Earth Balance, and Cinnamon in food processor until it comes together.
Press Crust into cake pan. Bake at 350 10 min. Set crust aside.
Cream the Tofutti BTCC until fluffy.
Slowly add the Dry ingredients and mix until fluffy again.
Add the pumpkin in parts while mixing and scraping.
Add the Vanilla.
Puree the tofu in a food processor/blender until smooth.
Slowly add the tofu to the other mixture scraping and mixing to avoid lumps.
Pour the filling into the prepared cake pan.
Bake at 350 in a waterbath halfway up the sides until the center is barely jiggly
Chill overnight then unmold.
Number of Servings: 15
Recipe submitted by SparkPeople user SOBEGUY.
Combine Gingersnaps, Pecans, Melted Earth Balance, and Cinnamon in food processor until it comes together.
Press Crust into cake pan. Bake at 350 10 min. Set crust aside.
Cream the Tofutti BTCC until fluffy.
Slowly add the Dry ingredients and mix until fluffy again.
Add the pumpkin in parts while mixing and scraping.
Add the Vanilla.
Puree the tofu in a food processor/blender until smooth.
Slowly add the tofu to the other mixture scraping and mixing to avoid lumps.
Pour the filling into the prepared cake pan.
Bake at 350 in a waterbath halfway up the sides until the center is barely jiggly
Chill overnight then unmold.
Number of Servings: 15
Recipe submitted by SparkPeople user SOBEGUY.
Nutritional Info Amount Per Serving
- Calories: 390.3
- Total Fat: 20.5 g
- Cholesterol: 0.0 mg
- Sodium: 251.7 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 2.1 g
- Protein: 5.8 g
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