Vegan Pumpkin Cheesecake
From veryvegan 15 years ago
- 50 minutes to make
- Serves 8
A Christmas and Thanksgiving favourite, but cruelty-free.
Ingredients
- 12 oz firm silken tofu shopping list
- 8 oz vegan cream cheese shopping list
- 1 c canned pumpkin (not pumpkin pie filling, that is usually not vegan) shopping list
- 1 c sugar shopping list
- 3 tbsp flour shopping list
- 1/2 tsp ground ginger shopping list
- 1/2 tsp nutmeg shopping list
- 1 1/2 tsp cinnamon shopping list
- 1/8 tsp salt shopping list
- 1/4 tsp baking soda shopping list
- 1 9-inch prepared vegan graham crust shopping list
- Optional: shopping list
- Soy-based whipped topping for garnish shopping list
How to make it
- Preheat oven to 350 F.
- Puree all ingredients except crust in food processor, pour mixture into graham crust.
- Bake for 50 minutes.
- Allow to cool for 30 minutes.
- Top with whipped topping, if desired.
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