Holiday Recipe : How to Make Vegan Pumpkin Cheesecake

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu reduces fat while maintaining a creamy texture.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is lower in calories and has a similar sweetness.

cashews

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar creamy base.

vegan graham cracker crust

🥗Healthier: oat crust

💰Cheaper: homemade cookie crust

Homemade options can be more economical.

Preheat your oven to 350 degrees.

Grease a Springform pan with coconut oil using a paper towel to spread it around the sides and base.

Crush one package of graham crackers until you have a nice coarse meal, either by hand or in a food processor.

Add 3 tablespoons of Turbinado sugar, 3 tablespoons of coconut oil, and 1 tablespoon of non-dairy milk to the crushed graham crackers and mix until combined.

Press the crust mixture into the base of the Springform pan firmly.

Bake the crust in the oven for 10-12 minutes.

In a food processor, blend soaked cashews and mashed banana until creamy.

Add deep brown sugar, Turbinado sugar, vanilla extract, maple extract, orange juice, orange zest, corn starch, pureed pumpkin, and silken tofu to the processor and blend until creamy.

Once the crust is baked, pour the filling into the crust and spread it out evenly.

Bake the cheesecake for 45 minutes.

Let the cheesecake cool for 15 to 20 minutes before moving it to the refrigerator to chill for 4 to 5 hours.

After chilling, use a butter knife to scrape along the edges of the Springform pan to release the sides, then gently release the spring and lift off.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens