Pumpkin Cheesecake with Candied Cranberries Recipe

Name: Pumpkin Cheesecake with Candied Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh cranberries, rinsed and drained; 2 cups Wholesome Sweeteners Fair Trade Certified Organic Sugar, plus more for coating cranberries; 1 small pkg. vegan graham crackers (10 sheets of crackers); ⅛ tsp. salt; 2 oz. nonhydrogenated vegan margarine, such as Earth Balance, melted; 12 oz. Nasoya Silken Tofu, drained; 8 oz. vegan cream cheese, softened; 3/4 cup canned pumpkin puree; 1/2 cup Wholesome Sweeteners Organic Blue Agave nectar; 1/4 cup Wholesome Sweeteners Fair Trade Certified Organic Dark Brown Sugar; 2 Tbs. Bob's Red Mill Cornstarch; 1 Tbs. lemon juice; 1 tsp. Simply Organic Vanilla Extract; 1/2 tsp. Simply Organic Cinnamon Powder; 1/4tsp. Simply Organic Ginger; 1/4 tsp. grated fresh nutmeg; 1/4 tsp. sea salt

Servings: persons

2 cups fresh cranberries, rinsed and drained
2 cups Wholesome Sweeteners Fair Trade Certified Organic Sugar, plus more for coating cranberries
1 small pkg. vegan graham crackers (10 sheets of crackers)
⅛ tsp. salt
2 oz. nonhydrogenated vegan margarine, such as Earth Balance, melted
12 oz. Nasoya Silken Tofu, drained
8 oz. vegan cream cheese, softened
3/4 cup canned pumpkin puree
1/2 cup Wholesome Sweeteners Organic Blue Agave nectar
1/4 cup Wholesome Sweeteners Fair Trade Certified Organic Dark Brown Sugar
2 Tbs. Bob's Red Mill Cornstarch
1 Tbs. lemon juice
1 tsp. Simply Organic Vanilla Extract
1/2 tsp. Simply Organic Cinnamon Powder
1/4tsp. Simply Organic Ginger
1/4 tsp. grated fresh nutmeg
1/4 tsp. sea salt

1
To make Candied Cranberries: Prick each berry several times with needle.
2
Bring sugar and 2 cups water to a boil in saucepan over medium-high heat.
3
Cook 7 to 10 minutes, or until sugar reaches 230F on candy thermometer.
4
Add cranberries, and cook 10 minutes, or until syrup jells when dropped from tip of spoon.
5
Remove berries with slotted spoon, and cool.
6
Roll cranberries in sugar to coat.
7
Set aside, or store up to 4 days.
8
To make Crust: Preheat oven to 350F.
9
Process graham crackers and salt into fine crumbs in food processor.
10
Add margarine, and pulse to combine.
11
Press mixture into bottom and halfway up sides of 9-inch springform pan.
12
To make Cheesecake Filling: Puree all ingredients in food processor 3 to 5 minutes, or until very smooth.
13
Pour into Crust, and bake 50 to 60 minutes, or until Cheesecake Filling is set.
14
Cool on wire rack, then chill completely in refrigerator, at least 3 hours or overnight.
15
Slice and garnish each serving with Candied Cranberries.

861

kcal

Calories

Fat

165

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 17 ingredients. The key ingredients include: 2 cups fresh cranberries, rinsed and drained, 2 cups Wholesome Sweeteners Fair Trade Certified Organic Sugar, plus more for coating cranberries, 1 small pkg. vegan graham crackers (10 sheets of crackers), ⅛ tsp. salt, and more.

Yes, Pumpkin Cheesecake with Candied Cranberries 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 with Candied Cranberries

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