Vegan Pumpkin Cheesecake With Gingersnap Pecan Crust Recipe

Name: Vegan Pumpkin Cheesecake With Gingersnap Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gingersnap Pecan Crust:; 1 cup finely chopped pecans; 1 cup crushed vegan gingersnap cookies; 3 tablespoons margarine, melted; Filling:; 1 pound non-dairy cream cheese; 1 (15 ounce) can pumpkin puree; 1 cup white sugar; 1/2 (12 ounce) package silken tofu, drained; 3 tablespoons unbleached all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon baking soda; 1/8 teaspoon salt, or to taste

Servings: persons

Gingersnap Pecan Crust:
1 cup finely chopped pecans
1 cup crushed vegan gingersnap cookies
3 tablespoons margarine, melted
Filling:
1 pound non-dairy cream cheese
1 (15 ounce) can pumpkin puree
1 cup white sugar
1/2 (12 ounce) package silken tofu, drained
3 tablespoons unbleached all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/8 teaspoon salt, or to taste

1
Preheat oven to 350 degrees F (175 degrees C).
2
Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
3
Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
4
Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.

864

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 16 ingredients. The key ingredients include: Gingersnap Pecan Crust:, 1 cup finely chopped pecans, 1 cup crushed vegan gingersnap cookies, 3 tablespoons margarine, melted, and more.

Yes, Vegan Pumpkin Cheesecake With Gingersnap Pecan Crust 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 With Gingersnap Pecan Crust

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