Pumpkin Pie Cheesecake (vegan)
A twist on the thanksgiving favourite
8
Equipment
- Blender
- Rolling Pin
- 9" loose-bottomed Cake Tin
- Measuring Spoons/Cups/Scale
- Mixing Spoon
- Spatula
Ingredients
Cheesecake Filling
- 1 box Silken Tofu - drained
- 1 cup Brown Sugar
- 1 can Pumpkin puree - pure, not flavoured
- 1/4 cup Arrowroot - or Tapioca Starch
- 1 tsp Vanilla Extract
- 2 tsp ground Cinnamon
- 1 tsp Lemon Juice
- 1/2 tsp Allspice
- 3/4 tsp Nutmeg (preferably freshly grated but dried is ok)
- 1/8 tsp Ground Cloves
Cheesecake Base
- 150 g Ginger Biscuits - finely crushed (vegan/gluten free as your preference)
- 150 g Digestive Biscuits - finely crushed
- 50 g Vegan Butter - melted
Sour Cream Topping (optional)
- 1 cup Sour Cream - vegan, I use Tofutti
- 1/4 cup Superfine Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 180c.
- Crush the biscuits until they resemble sand.
- In a small saucepan, gently melt the spread. Add the biscuits crumbs and stir well until coated and stick together when you press them lightly. You may need to add a little more spread to the mixture.
- Press crumb mixture firmly into a 9"loose-bottomed cake tin.
- In a blender, or by hand, mix together all the ingredients for the cheesecake filling until smooth. Pour into the cake tin, over the biscuit base.
- Bake for 55-60 minutes until firm to the touch.
- Meanwhile, whisk together the sour cream topping, until smooth and creamy.
- Remove the cheesecake from the oven, turn up to 200c.
- Pour the sour cream mixture over the baked cheesecake and return to the oven for 10 minutes.
- Cool thoroughly at room temperature and then chill overnight.
- Dust with a little icing sugar (optional) cut into slices and wow your guests!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.