Making vegan cheesecake can be somewhat difficult. Making sure the taste is right, trying not to add too much cornstarch (or arrowroot as I use to make a healthier cake) so if doesn’t come out chalky, getting the right sweetness, getting it to set properly, these all can make cheesecake making a daunting task.

My friend’s birthday was last Sunday and I decided to give a new tofu cheesecake recipe a try. I had to make a few adjustments to make it healthier and of higher quality (as I often have to do with other people’s recipes). It turned out utterly amazing and the birthday girl was quite ecstatic. Enjoy!

Pumpkin Cheesecake

Crust:

1 bag of Midel Ginger Snaps
1/2 cup pecans
3 tablespoons olive oil

Filling base:

1 tub Tofutti Better Than Cream Cheese
1 box silken tofu
1/2 cup maple syrup
2 tablespoons arrowroot
1 lemon, juiced
1 teaspoon vanilla flavoring
Pinch of sea salt

Pumpkin topping:

1/2 can pureed pumpkin
3 tablespoons coconut palm sugar
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Preparation

Preheat over to 350 degrees F. To make crust, combine all ingredients in food processor. Blend until well combine and cookies are no longer chunky. Press into a 9in. round fluted pie pan (or glass pie dish) and bake for 10 minutes. Start on the filling base after you wash the food processor bowl.

Combine all filling base ingredients until well combined. Fill pie crust and smooth evenly with spatula. Bake 35 minutes. Meanwhile, make pumpkin topping by blending all ingredients in clean food processor until well combined. Gently spread the pumpkin topping over the filling base, trying not to stir up the white parts. I use my fingers gently to spread it around the whole cheesecake. Bake another 20 minutes, then remove from oven and allow to set for 3 hours (put in fridge after it has cooled to room temp). This is very important! Enjoy!

Preparation Time: 15 minutes, 3 hours to set pie
Cooking Time: 1 hour
Serving Size: 6-8 servings