Vegan Pumpkin Cheesecake, Cranberry Sauce

Recently I have been on a big “cheesecake” kick. I have been working on recipes off and on for a while, but recently found I was headed in the wrong direction. Starting out, I had been operating under the assumption that I needed to use agar or some sort of vegetable gum to ensure my cake set up. This led to early experiments having a strange, slimy mouth feel. After looking through a good number of recipes that seemed to omit any thickening or jelling agent, I decided to give it a try and came up with a very respectable, simple vegan cheesecake recipe (which I will share soon). Given the time of year, I thought I wold start by sharing a pumpkin variation. Use freshly roasted pumpkin, not the canned stuff. It’s worth it.

I also paired the cake with a cranberry sauce, which adds a tart counter note. It certainly can stand on its own, but if you want to class it up into more of a plated dessert you can add the cranberry sauce and some vegan whipped cream.

Pumpkin “Cheesecake”

Crust
1 cup finely chopped or ground pecans
1 1/2 cup vegan gram cracker crumbs
pinch of salt
1/2 cup vegan non-hydrogenated margarine.

Filling
2 8 oz tubs Tofutti Better Than Cream Cheese (Look for the non-hydrogenated kind in the yellow tub)
2 cups cooked pumpkin (roasting directions here)
3/4 cup brown sugar
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp fresh grated nutmeg
1/4 tsp ground clove
pinch cayenne pepper
1 tsp vanilla extract

Preheat oven to 350°f. In a mixing bowl combine gram cracker crumbs, pecans, and salt. Slowly add melted margarine and stir to evenly moisten crumbs. Lightly oil the sides of an 9” springform pan (there is plenty of oil in the crust, but you want to make sure the sides are oiled in case any of the filling is higher than the sides of the crust). Press the crumbs into the pan and use a clean measuring cup or drinking class to press the crust evenly into the bottom and about an inch up the sides of the pan. Place the crust in the refrigerator to chill while you prepare the filling.

In a blender or food processor, combine filling ingredients and process until smooth, scraping down the sides as necessary. Pour into the crust. Lightly lift and drop the pan on the counter several times. This will help even the filling and reduce air bubbles. Smooth top with a spatula. Place the pan on a baking sheet and bake for about 45 min. Turn off heat and let sit in the oven with the door slightly open for 15-30 min. Remove from oven and let cool to room temperature. Chill in the refrigerator for several hours before serving.

Cranberry Dessert Sauce
8 oz fresh or frozen cranberries
1/2 cup maple syrup
1/2 cup agave
1/2 cup water
1/2 tsp vanilla extract

Combine all ingredients except vanilla in a sauce pan and bring to a boil. Reduce heat and simmer until the cranberries begin to pop and the sauce begins to thicken. Remove from heat and stir in vanilla. Let cool slightly. Puree the sauce in a blender or with an immersion blender, adding more water if necessary to achieve desired consistency. Pour the sauce through a fine strainer, using a spoon to press the sauce from the seeds and skins, and store in a squeeze bottle or air tight container.

If you find this site as helpful as a cookbook you might buy or a class you might take, please support us.