A few of you may bear in mind this recipe. It was within the first version of Go Dairy Free: The Guide and Cookbook. I made the painful determination to take away it within the 2nd edition to make room for some new recipes. However this superb vegan pumpkin cheesecake shouldn’t be forgotten! To make sure it lives on, I’m sharing it on-line for all of you to get pleasure from. It’s a scrumptious twist on a Thanksgiving favourite, a stunning Christmas celebration choice, or simply an indulgent solution to get pleasure from all these leftover cans of pumpkin yr spherical!
This Vegan Pumpkin Cheesecake is Blissfully Simple and Decadent
My good buddy Hannah of Bittersweet is the unique creator of this vegan pumpkin cheesecake recipe. She is actually a vegan dessert knowledgeable, as evidenced by the six sweet vegan cookbooks underneath her belt.
Greatest Dairy-Free Cream Cheese Alternate options for Vegan Cheesecake
When Hannah first developed this recipe, manner again in 2007, there weren’t many dairy-free cream cheese alternate options in the marketplace. She examined with Tofutti (comprises soy), which was just about the one recreation in most cities. Fortuitously, it labored nice!
Since that point, we’ve discovered that Daiya (prime allergen free) works effectively in cheesecakes (even in case you don’t like Daiya by itself) and in addition that Treeline (comprises nuts) works effectively. We’ve heard that Violife (prime allergen free) is an effective choice for dairy-free cheesecake, however haven’t examined it but. Tell us the way it goes in case you attempt one other model!
Particular Food regimen Notes: Vegan Pumpkin Cheesecake
By components, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. Simply make sure to select the cookies, cream cheese different, and buttery unfold that fit your dietary wants.
Vegan Pumpkin Cheesecake
Complete time
Writer: Hannah Kaminsky
Recipe sort: Dessert
Delicacies: American
- 2 cups vegan chocolate cookie crumbs or graham cracker crumbs (see Cookie Observe under)
- 6 tablespoons dairy-free buttery unfold or sticks, melted
- 2 (8-ounce) tubs dairy-free cream cheese different (see publish above for strategies)
- 1¼ cups pumpkin puree
- ⅓ cup darkish brown sugar, firmly packed
- ¼ cup sugar
- ¼ cup plain creamer or canned coconut milk (lite or common)
- 1½ teaspoons floor cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon floor ginger
- ¼ teaspoon floor allspice
- Pinch floor nutmeg
- Preheat your oven to 350ºF and flippantly grease a 9-inch springform pan. Optionally line the underside with a bit of parchment minimize spherical to suit.
- Pour the cookie crumbs right into a medium bowl. Add the melted dairy-free butter, and stir till all crumbs are moistened.
- Press the crumb combination firmly into the underside of your ready pan till it’s well-packed and even.
- Bake the crust for 10 minutes.
- Cut back the oven temperature to 325ºF.
- In a big mixing bowl, combine the cream cheese different, pumpkin puree, sugars, creamer or coconut milk, cinnamon, vanilla, salt, ginger, allspice, and nutmeg till clean.
- Pour the filling on prime of your baked crust, and even it out with a spatula. Drop the pan on the counter just a few instances to launch any air bubbles.
- Bake the cheesecake for about 45 to 50 minutes. It gained’t appear in the slightest degree achieved, and will probably be very unfastened and maybe even bubbly across the sides.
- Let the cheesecake cool fully at room temperature (this may take a pair hours). Then refrigerate it till chilled and set, at the least 4 hours, and even in a single day.
- Launch the springform facet and slice to serve.
Serving dimension: 1 slice Energy: 417 Fats: 21.3g Saturated fats: 11.5g Carbohydrates: 35.9g Sugar: 20.4g Sodium: 636mg Fiber: 2.2g Protein: 4.7g
3.5.3229
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