Last October, I brought a vegan pumpkin cheesecake to school for my coworkers. I'm not vegan, but I think this is totally delicious and I eat so much cheese and ice cream that whenever I can avoid it without missing it, I jump on the opportunity...
and so, it is time to start baking and sharing. The cool thing about this recipe is that my coworkers loved it! And they are old school Italian women who love GOOD food and tease those of us who eat things like vegan asian food and drink almond milk. And so, I share this recipe with you. Because it is delicious.
Pumpkin Cheesecake
Ingredients (use vegan versions):
12 ounces firm silken tofu, pressed and drained
8 ounces vegan cream cheese (I use Tofutti Cream Cheese)
1 (14 ounce) can pumpkin
1 cup sugar
3 tablespoons flour
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 teaspoon baking soda
1 prepared graham cracker crust
Directions:
1. Preheat oven to 350 degrees F. Puree all ingredients besides the crust in a blender or food processor until smooth.
2. Pour into pie crust and bake for 50 minutes.
3. Allow to cool for 30 minutes, cover and refrigerate for at least 6 hours before serving.
Makes: 1 Pie, Preparation time: 15 minutes, Cooking time: 50 minutes
I got this recipe from: http://acam.typepad.com/communitytable
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