Well what kind of food blogger would I be if I didn't give you a recipe for today's "holiday"?! If you've been following me for a while you may remember that last year's Thanksgiving a debuted a new dessert. It just so happens that I never posted the recipe (ughhh I'm such a blonde sometimes) annnnd it was a Pumpkin Cheesecake... Are you connecting the dots...???
Today's recipe, in honor of NPCD ...yeah I'm sick of writing it out.... issss:
Pumpkin Cheesecake with a Gingersnap Crust!
Oh it's so good. When I made it for the non-vegan family members to try, they all said the same thing... "But this doesn't taste Vegan...!?" What does that even mean? Why does everyone have this preconceived idea that vegan food is not as good as regular food? UGH those people bug me... Just TASTE IT! (slight variation of my normal tagline... but it's the same point!!)
Crust:
1 1/2 boxes of Back to Nature Triple Ginger Cookies (Or try making crust with my Gingersnaps!)
5 TBSP Earth Balance Soy-Free Margarine, melted
In a food processor pulse cookies into fine crumbs.
Add in melted margarine and pulse until it looks like wet sand.
Grease a 9-inch springform pan and pour the crumbs into the pan.
Press down* and around firmly to create crust on the bottom and up the sides of the pan.
*I use a measuring cup to spread and press the crumbs into a crust.
Filling:
2 (8-oz) containers of Daiya Cream Cheese (or your favorite brand non-dairy cream cheese)
1 (15-oz) can pumpkin puree (not pumpkin pie filling)
1 cup light brown sugar
1 TBS cornstarch
1 tsp pumpkin pie spice
Combine all ingredients in a food processor or stand mixer, until completely combined.
Pour the filling into the prepared crust.
Bake in a preheated 350 degree F for 45 minutes. Turn off the oven and leave the cheesecake in the oven for another 10 min.
Remove from the oven and let it sit out at room temperature for an hour.
Refrigerate for at least 4 hours and serve!
1 1/2 boxes of Back to Nature Triple Ginger Cookies (Or try making crust with my Gingersnaps!)
5 TBSP Earth Balance Soy-Free Margarine, melted
In a food processor pulse cookies into fine crumbs.
Add in melted margarine and pulse until it looks like wet sand.
Grease a 9-inch springform pan and pour the crumbs into the pan.
Press down* and around firmly to create crust on the bottom and up the sides of the pan.
*I use a measuring cup to spread and press the crumbs into a crust.
Filling:
2 (8-oz) containers of Daiya Cream Cheese (or your favorite brand non-dairy cream cheese)
1 (15-oz) can pumpkin puree (not pumpkin pie filling)
1 cup light brown sugar
1 TBS cornstarch
1 tsp pumpkin pie spice
Combine all ingredients in a food processor or stand mixer, until completely combined.
Pour the filling into the prepared crust.Bake in a preheated 350 degree F for 45 minutes. Turn off the oven and leave the cheesecake in the oven for another 10 min.
Remove from the oven and let it sit out at room temperature for an hour.
Refrigerate for at least 4 hours and serve!
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1 comments:
'sup, pump'! Made this little beauty for our pre-Thanksgiving office party today and it went even faster than the PB pie from past parties. There's a politeness crumb left in the community fridge, and that's all. Win!
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