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.
