Pumpkin Cheesecake - Vegan Recipe

Name: Pumpkin Cheesecake - Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1/2 cup graham cracker crumbs, vegan (about 12 whole crackers); 1/4 cup vegan margarine, melted (I use Earth Balance); Filling; 16 ounces soy cream cheese (Tofutti brand); 1 (15 ounce) can pumpkin puree; 3/4 cup light brown sugar; 1 teaspoon rum extract; 1 1/4 teaspoons ground cinnamon; 3/4 teaspoon ground allspice; 3/4 teaspoon ground nutmeg

Servings: persons

Crust
1/2 cup graham cracker crumbs, vegan (about 12 whole crackers)
1/4 cup vegan margarine, melted (I use Earth Balance)
Filling
16 ounces soy cream cheese (Tofutti brand)
1 (15 ounce) can pumpkin puree
3/4 cup light brown sugar
1 teaspoon rum extract
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg

1
Preheat the oven to 350 degrees.
2
Lightly oil an 8-inch springform pan or coat with nonstick spray.
3
Place the crumbs directly into the pan, add the melted margarine and toss with fork to combine.
4
Press the crumbs evenly against the bottom and side of the pan and set aside.
5
Place the tofu cream cheese in a food processor and process until smooth. Add the pumpkin and process until blended.
6
Add the sugar, rum extract, cinnamon, allspice, and nutmeg and process until well blended.
7
Spread the filling evenly into the prepared crust.
8
Bake for 45 minutes, or until firm.
9
Turn off the oven and allow cheesecake to cool in the oven for 30 minutes to an hour without opening the oven door.
10
Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Crust, 1/2 cup graham cracker crumbs, vegan (about 12 whole crackers), 1/4 cup vegan margarine, melted (I use Earth Balance), Filling, and more.

Yes, Pumpkin Cheesecake - Vegan falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake - Vegan

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