Pumpkin Cheesecake (vegan)

We got out of work early today, so I thought I’d get a head start on some of the food for tomorrow!  I figured I’d start the dessert because I like it when cheesecake is totally set.  One of the people I work with had made this double layer vegan cheesecake (http://blog.fatfreevegan.com/2007/11/double-layer-pumpkin-cheesecake.html) and it was delicious- you totally couldn’t tell it was vegan!!!  So I made a modified version for tomorrow.


8 ounces vegan cream cheese (or you can use regular if you want the un-vegan version)
12 ounces light firm silken tofu
1/3 cup agave nectar
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla
1/2 cup pumpkin puree (I used the Trader Joe’s organic pulp in a can)
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon fresh ginger, grated
1/4 teaspoon fresh nutmeg, grated
topping (optional, I used Trader Joe’a apple cranberry butter)
1 graham cracker crust (ready made, or home made.  I’ll post my recipe after this one)


1. Preheat the oven to 350F.

2.  Blend everything together until it’s completely smooth (no lumps at all!).

3.  Pour into graham cracker crust and bake for 1 hour (toothpick inserted in center should come out clean, it took me an extra 10 mins this time).

4.  Cool.  Spread the topping and refrigerate overnight.


3 thoughts on “Pumpkin Cheesecake (vegan)

  1. Pingback: Thanksgiving Menu « Edgy Veggie Bytes

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