Vegan Pumpkin Cheesecake with Gingersnap Pecan Crust

Recipesfull introduces to you: Cheesecake Recipes. (Vegan Pumpkin Cheesecake with Gingersnap Pecan Crust). It takes a side-by-side comparison to prove that this cheesecake is vegan! It has a wonderful pumpkin flavor and a delightful texture. Your non-vegan guests will never suspect that it is dairy free!

Brief

Prep 20 mins

Cook: 50 mins

Additional: 6hrs30 mins

Total: 7hrs40 mins

Servings: 8

Yield: 1 9-inch cheesecake

Vegan Pumpkin Cheesecake with Gingersnap Pecan Crust

Ingredients

1 cup finely chopped pecans

1 cup crushed vegan gingersnap cookies

3 tablespoons margarine

melted

1 pound non-dairy cream cheese

1 (15 ounce) can pumpkin puree

1 cup white sugar

½ (12 ounce) package silken tofu

drained

3 tablespoons unbleached all-purpose flour

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon baking soda

⅛ teaspoon salt

or to taste

Ancient Roman Cheesecake (Savillum)

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.

Nutritional Information

Vegan Pumpkin Cheesecake with Gingersnap Pecan Crust

Servings Per Recipe:8

Calories: 451.2

% Daily Value *

Protein: 6.5g 13%

Carbohydrates: 47.2g 15%

Dietary Fiber: 3.8g 15%

Sugars: 27.7g

Fat: 27.5g 42%

Saturated Fat: 5.6g 28%

Vitamin A Iu: 8473.8IU 170%

Niacin Equivalents: 1.3mg 10%

Vitamin B6: 0.1mg 4%

Vitamin C: 2.5mg 4%

Folate: 15.3mcg 4%

Calcium: 38.4mg 4%

Iron: 1.5mg 9%

Magnesium: 37.7mg 14%

Potassium: 221.9mg 6%

Sodium: 520.6mg 21%

Thiamin: 0.2mg 16%

Calories From Fat: 247.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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