adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegan Pumpkin Cheesecake with Gingersnap Pecan Crust
Vegan Pumpkin Cheesecake with Gingersnap Pecan Crust
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
460 minutes
Vegan pumpkin cheesecake with gingersnap-pecan crust - a delicious and easy surprise!
Ingredients:
  • 1 cup finely chopped pecans
  • 1 cup crushed vegan gingersnap cookies
  • 3 tablespoons margarine, melted
  • 1 pound non-dairy cream cheese
  • 1 (15 ounce) can pumpkin puree
  • 1 cup white sugar
  • 0.5 (12 ounce) package silken tofu, drained
  • 3 tablespoons unbleached all-purpose flour
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon baking soda
  • 0.125 teaspoon salt, or to taste
Instructions:
  • Preheat the oven to 350°F (175°C).
  • In a food processor, combine gingersnaps and pecans until finely ground. Slowly add margarine while pulsing until well mixed. Press the mixture into the bottom of a 9-inch springform pan to create a 1/2-inch crust layer. Pack the crumbs down firmly to form the crust.
  • In a food processor, combine cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Blend until creamy. Pour the mixture into the crust.
  • Bake the cheesecake in the preheated oven until set but slightly jiggly in the center when tapped, for 50 to 55 minutes. Allow it to cool for 30 minutes, then cover and refrigerate for 6 hours up to overnight to let the flavors meld.

Similar Recipes