Pumpkin Ginger Cheesecake
When I went vegan, I learned very early on that baked cheesecake is not easy to “veganize”... That was also before Kite Hill and Miyoko’s cream cheeses existed, so Tofutti was the only option. I tried and failed many recipes with Tofutti and different cashew bases but eventually just gave up trying. I finally nailed a solid no-bake cheesecake recipe, while attempting to make a vegan key lime pie, and was thrilled. This opened the experimenting back up for a baked cheesecake, and I’m so glad it did.
One day I’ll master a plain New York style cheesecake, but since it’s Fall we’ll stay on trend and make it pumpkin. The base of this cheesecake is pumpkin, almond cream cheese, and silken tofu. Don’t let the tofu deter you from trying this recipe- when used creatively, tofu can be a phenomenal ingredient in cooking and baking! The crust is made of gingersnap cookies, which you can bake yourself or buy at pretty much any grocery store (just be sure to check the ingredients!).
This cheesecake is more smooth and creamy than super firm and curdy, if you know what I mean. I’ve never in my life baked a cheesecake without it cracking on the top, so I’ve come to accept that and just appreciate the “rustic” (sloppy lol) look. Plop on some vegan whipped cream and nobody will care at all about your cracked cheesecake!
If you try this recipe, let me know! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Pumpkin Ginger Cheesecake
Prep Time: 5 mins Cook Time: 1 hr 40-50 mins Total Time: 1 hr 45-55 mins
· 2 cups gingersnap crumbs (pulse gingersnaps in food processor until fine and crumby)
· ¼ cup plus 2 tablespoons vegan butter, melted (I used Earth Balance)
· 1 ½ pounds silken tofu, drained if packed in water (don’t use firm, it will not work)
· 1 cup plain canned pumpkin (not pumpkin pie mix)
· 12 ounces plain vegan cream cheese, softened to room temperature (I used Kit Hill and do not recommend Toffuti for this)
· 1 ¼ cups granulated sugar
· 1 teaspoon ground ginger
· 1 teaspoon ground cinnamon
· ½ teaspoon ground nutmeg
· ¼ teaspoon ground cloves
· 1 ½ teaspoons vanilla extract
1. Preheat oven to 325F. In a large bowl, mix together the gingersnap crumbs and melted butter until a moist crumbly mixture is formed. Press the mixture into a thick layer in the bottom of an 8-inch spring form pan, pressing it about ¼ inch up the sides of the pan. Set aside.
2. In a high speed blender or food processor, add the tofu and pumpkin and blend until smooth and no tiny chunks of tofu remain. Add in the softened cream cheese, sugar, ginger, cinnamon, nutmeg, clove, and vanilla and blend once again until well incorporated, scraping down the sides and mixing as needed.
3. Pour the pumpkin mixture into the gingersnap crust and smooth out the top with a spatula or the back of a spoon. Put cheesecake into the preheated oven and bake for 40-50 minutes, or until cheesecake is firm.
4. After the 50 minutes, turn the oven off, leaving the cheesecake in the (off) oven for 1 hour. Once the hour is up, remove the cheesecake from the oven and allow to cool to room temperature. Refrigerate the cheesecake for 4 hours, or overnight and serve slightly chilled. Enjoy!