cheesecake :) (Whole Foods, taste, expensive, calories) - Vegetarian and Vegan Food - City-Data Forum

katzenfreund · 01-05-2009, 02:06 PM

Here is a recipe for a vegan cheesecake... anyone else have one they would like to share?

Pumpkin Cheesecake

1 12-oz. package Mori-Nu silken tofu (firm)
1 container (8 oz.) vegan cream cheese
1 cup pumpkin
1 cup natural sugar or agave nectar
3 tablespoons flour
1/2 teaspoon powdered ginger
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/4-1/2 teaspoon powdered cloves
1/2 teaspoon baking soda
a graham cracker crust

Purée all the ingredients, except crust

Pour into the crust, and bake at 350 degrees for 50 minutes.

Let cool and refrigerate.

Wicked Felina · 01-05-2009, 02:35 PM

Quote:

Originally Posted by katzenfreund

Here is a recipe for a vegan cheesecake... anyone else have one they would like to share?

Not right now, I'm going to the store in a few minutes so that I can make this recipe! It doesn't sound like it'd be grossly sweet, either.

katzenfreund · 01-05-2009, 02:37 PM

You can cut down on the sugar a bit, too, SeeBee

Green Irish Eyes · 01-05-2009, 09:39 PM

NOT nice to post this recipe right after New Year's -- when I've (yet again) resolved to lose weight .....

(Sounds yummy !!!)

Wicked Felina · 01-05-2009, 10:36 PM

OK, well I got the ingredients and will try this tomorrow. I couldn't find graham crackers crust pre-made, so can I crunch up some cereal (Kashi Autumn Wheat and TJ's version of cheerios) and use it as a base???

that's what I was thinking of doing, anyway

katzenfreund · 01-06-2009, 03:18 PM

Hmmm, I am lazy and always use a pre-made vegan crust that whole foods sells, if you do try it with the cereal let us know how it works.
Today I was in a store trying on some jeans and yikes, I need to go on a diet too. Those mirrors never flatter the figure, do they? But this cheesecake has a lot less calories than a "real" one, I'd guess?

Wicked Felina · 01-09-2009, 09:06 PM

I stalled on making this cheesecake until I got a pre-made vegan graham cracker crust. I did not add any sugar to the recipe, and it turned out great! Probably because pumpkin is so sweet (to my taste) to begin with!

This is such an easy and inexpensive recipe that I'll keep the ingredients on hand for a last minute dessert. Thanks for the recipe Katze, it's one that I will keep!

Forgot this: Although I didn't add the sweeteners to the puree, I did sprinkle turbinado sugar on top of the cheesecake when it was still very warm. The sugar melts, and creates a nice look on top!