Just in time for our Canadian Thanksgiving… see how generous I am?!
Now you get to make our ridiculously yummy cheesecake at home – wherever you are on our beautiful Planet Earth.
I don’t know about you but I’m ADDICTED to pumpkin. This time of year makes me go nuts for it…..Pumpkin Soup, Pumpkin Sauces (so good on pasta!!), Pumpkin Cookies, Pumpkin Muffins, Pumpkin Stews, PUMPKIN CHEESECAKES (Oh Yeah!!). When I think of autumn and the beautiful colours and coolness in the air, pumpkins and spices like cinnamon, cloves, ginger and nutmeg are what instantly come to mind. This crazy awesome recipe is the MOST requested recipe during our fall season by our customers at LettuceLove Cafe.
At our home for Thanksgiving, my husband Ken, our daughter Erinn and her boyfriend Mike all fight for the last piece and I have to say, we have been known to eat my pumpkin cheesecake for breakfast the next day (because I usually make 2 cheesecakes as they keep really well in the fridge). You call this recipe a VERY healthy alternative to other pumpkin cheesecakes out there. BUT!!! Beware of its addictive qualities.
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. I love this with a little cashew whipped cream (well okay, I guess I can give you my secret recipe….”soon to be revealed”) dolloped on top with a sprinkle of cinnamon and nutmeg.
Vegan and Gluten Free Pumpkin Cheesecake (with our famous World Peace Cookie Crust)
Makes one 10″ cheesecake. The Prep time should be about 20 minutes
World Peace Cookie Crust:
- 2 cups finely ground World Peace Cookies or Chocolate Chip cookies
- 1/4 cup agave nectar or maple syrup
- 1/3 cup soy free Earth Balance (melted)
- pinch of salt
- 1 tbsp Egg Replacer Powder
- 1 tbsp hot water (or a little more)24 ounces (3 8-ounce tubs) dairy-free soy cream cheese, such as Tofutti1 cup sucanat
- ¼ cup maple syrup (up to 1/3 cup if you wish it more ‘maple’)
- 1/2 cup pumpkin puree
- 1 tsp tsp ginger
- 1 tsp cinnamon
- ½ tsp allspice
- ½ tsp nutmeg
- pinch salt
World Peace Cookie Crust:
- Preheat the oven to 375 F. Lightly oil or grease (with dairy-free soy margarine) a 9”-10” spring-form pan, pie plate or desired baking dish, and set aside.
- In a food processor, process the cookies until chopped.
- Add agave nectar or maple syrup, melted Earth Balance and salt, and process for just a minute, or until the mixture just barely holds together. Press the mixture into the prepared pan with your hands
- Bake for 7-10 minutes or until lightly golden brown. Allow to cool completely on a wire cooling rack before using.
- Preheat the oven to 400 F.
- In a small bowl, using a small whisk, whisk together the Egg Replacer powder with the hot water until gooey. Set aside.
- n a food processor add the dairy-free cream cheese with the Sucanat until mixture is fluffy and smooth. Add the Egg-Replacer mixture, pumpkin puree, cinnamon, allspice, nutmeg, ginger and salt and continue to mix until mixture is combined. (Try not to take too many samples- I love this batter!!!!)
- Pour the pumpkin mixture into the prepared crust and bake for 5 minutes at 400F. Open the door for 3 minutes to let heat escape and turn oven down to 275F and bake for 40 minutes more. This helps with evenly baking it.
- Be sure to run a sharp knife around the edge of the cheesecake after removing the cake from the oven, 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.
CAN YOU SAY YUM??!!