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Pumpkin Tofu Cheesecake Part 3 - Making The Cake

Busy, busy, busy with my hands in many projects right now, but I had time to whip up this new Pumpkin Cheesecake recipe last night. This uses mostly store-bought ingredients, so it's really quick to make. It's the perfect texture and has just the right level of sweetness to offset the tartness of the sour cream.
Ingredients
  Vegan sour cream 12 Ounce
  Vegan cream cheese 8 Ounce
  Pumpkin puree 15 Ounce (1 Can)
  Sugar 1⁄2 Cup (8 tbs)
  Cinnamon 1 Teaspoon
  Vanilla 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Egg replacer 1 Teaspoon (Ener-G)
  Vegan graham cracker pie crust 1 (Store-Bought 9 Inch)
Directions

In a food processor, blend together all ingredients except the crust! Pour mixture into pie crust and bake at 350 degrees for one hour. It's advisable to put another dish of water in the oven with the pie to keep it from drying out and splitting. Allow to cool for an hour at room temperature before placing into the fridge for another two hours.
For more information please visit: http://www.eatingconsciously.com/

Recipe Summary

Channel: 
VeganLife
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegan, Vegetarian
Ingredient: 
Pumpkin, Vegetable
Servings: 
4
This is the third and final part of the video of the recipe Pumpkin tofu cheesecake. This makes for a good dessert or breakfast as it has just the right level of sweetness to offset the tartness of the sour cream.

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