Vegan Pumpkin Cheesecake Recipe

Name: Vegan Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pie crust recipe follows; 16 oz tofu chream cheese; 32 oz tofu; 32 oz cooked pumpkin; 1/4 tsp of each; ginger; nutmeg; mace; cloves; 4 tbls cornstarch; 1/2 c maple syrup; pie crust; 1/2 c toasted pumpkin seeds; 1/2 c wheat flour; 1/2 c rolled oats; 1/2 c maple syrup

Servings: persons

1 pie crust recipe follows
16 oz tofu chream cheese
32 oz tofu
32 oz cooked pumpkin
1/4 tsp of each
ginger
nutmeg
mace
cloves
4 tbls cornstarch
1/2 c maple syrup
pie crust
1/2 c toasted pumpkin seeds
1/2 c wheat flour
1/2 c rolled oats
1/2 c maple syrup

1
Preheat oven to 350 degrees
2
in a food processor combine all ingredients untill smooth
3
pour onto prepared gram cracker crust in a spring form 10 inch
4
back for 1 hour. Cool and refrigerate
5
Pie Crust
6
in a food processor pulse to gether all ingredients
7
form in a spring form
8
flat on bottom and 1 inch high on sides. bake at 375 for 15 min.

1219

kcal

Calories

Fat

175

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 16 ingredients. The key ingredients include: 1 pie crust recipe follows, 16 oz tofu chream cheese, 32 oz tofu, 32 oz cooked pumpkin, and more.

Yes, Vegan Pumpkin Cheesecake 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.

Vegan Pumpkin Cheesecake

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