Irresistible Vegan Pumpkin Cheesecake Recipe

Name: Irresistible Vegan Pumpkin Cheesecake Recipe
Total time: 7 hrs 40 mins
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

Prepare to amaze! This vegan cheesecake tastes just like the real thing. With its rich pumpkin flavor and perfect texture, even non-vegans won't believe it's dairy-free!

Total time7 hrs 40 mins
Prep time20 mins
Cook time50 mins
Yield1 9-inch cheesecake, 8

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Servings

Instructions

Preheat your oven to 350 degrees F (175 degrees C).
Combine gingersnaps and pecans in a food processor; process until finely ground. Gradually add margarine, pulsing until the mixture is well combined. Press the crumb mixture onto the bottom of a 9-inch springform pan to create a 1/2-inch thick crust.
In a food processor, combine cream cheese, pumpkin puree, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Process until completely smooth. Pour the mixture over the prepared crust.
Bake in the preheated oven until the cheesecake is set but still slightly wobbly in the center when lightly touched, approximately 50 to 55 minutes. Allow to cool for 30 minutes before covering and refrigerating for at least 6 hours or overnight to allow the flavors to meld together.

Nutrition

Calories: 451 kcal
Fat Content: 28 g
Fiber Content: 4 g
Sugar Content: 28 g
Sodium Content: 521 mg
Protein Content: 7 g
Carbohydrate Content: 47 g
Saturated Fat Content: 6 g
Unsaturated Fat Content: 0 g