You cannot make up your mind to either take a pumpkin pie or a cheese cake for the holidays? Why not a little bit of both with this pumpkin cheese cake recipe. Just the right amount of pumpkin and sweetness to add to your holiday dinner This recipe is for you!
It is a simple recipe that will have you craving more. This recipe has a pre made crust for your convenience, but you may make your own. It is vegan, but has the same consistency of a non vegan cheesecake.
It is creamy, soft, and perfect for the holidays.
This recipe is an easy cleanup. It only uses 2 appliances. No stack of dishes to wash at the end of this recipe.
Why I love this recipe?
The prep time is only 5 minutes. Making it the simplest recipe for any cheesecake.
Also, it requires a blender, so no need for the endless amount of mixing by hand or with a mixer.
There is hidden protein in this recipe. This recipe uses firm tofu that helps with the consistency which adds protein to every bite. I promise it does no taste like tofu nor will your family and friends notice.
Most of all the balance taste from the crust and the pumpkin cheesecake is amazing. You will be ask to make this pumpkin cheesecake every year.
Appliances needed
- Blender
- wooden spoon
Ingredients
9 inch graham crust: I prefer using a vegan pre made crust. The graham crust gives it the best taste.
Pumpkin puree: This changes the color of the batter, the taste and consistency.
Vegan Cream cheese: I personally use Miyoko’s tub. room temperate for all my recipes.
Firm tofu: This will give it the protein and cheesecake consistency. IT WILL NOT TASTE LIKE TOFU
Sugar: Granulated sugar
Oat flour: You can use gluten free flour or what every kind you have at home. I prefer oat for this specific recipe, but any will work. It does not use too much to make a difference.
Baking powder: This will help it rise a little and firm up.
Pumpkin pie spice: If you do NOT like that extra kick of pumpkin spice to your dessert do not add this. I personally, do not like pumpkin so I skip this ingredient.
Step by step
Pre heat oven to 350
To a blender add in your Tofu, pumpkin puree, flour, sugar, and baking powder. If you are using pumpkin spice pie add that in as well.
Then once it is all smooth add in your cream cheese. This will make the batter thicker so, half way stop the blender and mix with a wooden spoon. To make sure te mixture is not sticking to the walls of the blender.
Once your badder is mixed pour into your crust.
Finally, pop it in the oven for 30-40 minutes. The top will turn golden.
Once it is ready let it cool down and add it to your fridge for at least 30 minutes. I prefer the taste after it being in the fridge over night.
Then, it is ready to eat. Enjoy!
Conclusion
Pumpkin pie is becoming less popular for the holidays. People like the idea of pumpkin, but some might not like the overpowering taste of pumpkin spice.
Be different with this pumpkin cheesecake that is to die for. The crust makes this recipe 10 times better. And if you are like me and do not like pumpkin that much then skip on the pumpkin spice. I have done this recipe both ways and both are delicious and addicting.
Did I mention it was vegan? Because it is 100% vegan.
Looking for more holiday recipes? Check out my Vegan Pumpkin coffee cake. It is fluffy with a sweet drizzle on top that you will love.
Let me know if you gave this recipe a try and if anyone noticed that it was vegan because it is hard to tell. It is just that yummy.
Written with love,
Vegan Pumpkin Cheesecake
Equipment
- 1 Blender
- 1 Spoon
Ingredients
- 9 inch Graham crust
- 1 cup pumpkin puree
- 8 ounce vegan cream cheese
- 1 block firm tofu
- 1 cup sugar
- 3 1/2 tbs oat flour
- 1/4 tsp baking powder
- 1/4 tsp pumpkin spice pie
Instructions
- Pre heat oven at 350 degrees
- To the blender add your pumpkin puree, tofu, baking powder, sugar, pumpkin spice, flour, and blend it all together
- After, mix with your spoon to make sure nothing is getting stuck to the walls of the blender
- Then, add in your cream cheese. This will thicken your mixture so blend half way and mix.
- Then, finish blending it all together until smooth.
- Finally, pour it into your crust and put it in the oven for 30-40 minutes until golden.
- Cool off for 10 minutes then add it in your fridge over night or until chilled.
- Enjoy once it is chilled.
