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Pumpkin Cheesecake (Vegan)

User Rating 3.5 Star Rating (2 Reviews)

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Pumpkin Cheesecake (Vegan)

Scented with autumn spices and pumpkin, this dairy-free, egg-free cheesecake is always a fun fall-time favorite.

© 2008 Ashley Skabar, licensed to About.com, Inc.

When I think of fall food, pumpkins and spices like cinnamon, ginger and nutmeg are what instantly come to mind. This pumpkin cheesecake, prepared with a basic dairy-free graham cracker crust has become one of the most requested recipes during the fall season.

When turning down the oven temperature while baking the cheesecake, I like to leave the oven door open for about 2 minutes to allow the heat to escape and prevent my cheesecake from over-baking and "puffing up" or developing cracks.

Makes one 10" cheesecake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

  • 1 Recipe Graham Cracker Crust (See Headnote)
  • ¼ cup Egg Replacer Powder
  • ¼ cup hot water
  • 24 ounces (3 8-ounce tubs) dairy-free soy cream cheese, such as Tofutti
  • 1 cup and 2T. organic white granulated sugar
  • 1/3 cup pumpkin puree
  • 1 t. cinnamon
  • ½ t. nutmeg
  • ½ t. ginger
  • pinch salt

Preparation:

1. Follow the recipe for making the vegan graham cracker crust, using a 10” spring-form pan, and allow the crust to cool completely on a wire cooling rack prior to preparing the filling.

2. Preheat the oven to 400 F.

3. In a small bowl, using a fork, whisk together the Egg Replacer powder with the hot water until gooey. Set aside.

4. In a medium-sized mixing bowl, using an electric hand mixer set at a medium-speed setting, cream the dairy-free cream cheese with the sugar until mixture is fluffy and smooth. Add the Egg-Replacer mixture, pumpkin puree, cinnamon, nutmeg, ginger and salt and continue to mix until mixture is combined.

5. Pour the pumpkin mixture into the prepared crust and bake for 5 minutes. Turn down the heat to 275 F and bake for 40 minutes more. Immediately after removing the cake from the oven, run a sharp knife around the edge of the cake to prevent it from sticking to the sides of the spring-form. Allow the cake to cool completely on a wire cooling rack, then refrigerate for at least 2 hours before serving. Serve cold.

User Reviews

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 5 out of 5
AWESOME RECIPE, Member marian_cooks

This recipe was the BOMB. Hands-down the best vegan cheesecake I've tried yet. Thanks!

1 out of 1 people found this helpful.

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