Pumpkin Praline Cheesecake

Posted Wed, 11/18/2009 - 20:09 by gone vegan
5
Your rating: None Average: 5 (2 votes)

We're big fans of pumpkin here. Each year, we roast up a big pumpkin, make our own puree, and spend the rest of fall delighting in tasty pumpkin delights. This rich and creamy cheesecake is now at the top of our pumpkin recipe list. It is so rich, it is hard to believe there is no cream cheese in it (your conscience and waistline will thank you for this one).

Preparation Time: 
2 hours plus 1-24 hours to press tofu
Servings: 
One 8-inch cheesecake
Ingredients: 

For the Crust:
1 1/2 cups vegan graham cracker crumbs
3 T. safflower oil
1 T. unbleached cane sugar (or white sugar from sugar beets)
1/2 t. cinnamon
safflower oil, for oiling the springform pan

For the Cheesecake Filling:
2 - 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm
2 cups pumpkin puree
2/3 cup unbleached cane sugar (or white sugar from sugar beets)
1 T. vanilla
1 1/2 t. cinnamon
3/4 t. ground ginger
1/4 t. nutmeg
1/4 t. ground cloves
pinch of salt

Topping:
Maple Glazed Pralines

Preparation: 

1. Prepare the filling: Begin by pressing the silken tofu. To do so, place a colander over a bowl, place a natural unbleached coffee filter in the colander, place the two blocks of tofu in the coffee filter, cover the tofu with another coffee filter, place a plate on top of the filter, and place a large can or other heavy object on top of the plate. Place the colander in the refrigerator for 1 hour (or overnight) to drain.
2. Prepare the crust. In a small bowl, place all of the crust ingredients, and stir well to combine. Using a little safflower oil, lightly oil (or spray with a fine mist of oil) the bottom and sides of an 8-inch springform pan. Transfer the crust mixture to the springform pan. Using your hands, press the mixture firmly to cover the bottom of the pan and set aside.
3. Transfer the pressed tofu to a food processor and process for 1 minute. Add the remaining filling ingredients and process for 2 minutes or until very smooth and creamy.
4. Place the springform pan on a non-stick cookie sheet. Pour the filling over the prepared crust and smooth the top of the cheesecake. Bake at 350 degrees for 60 minutes.
5. This is a good time to start the maple glazed pralines.
6. Remove the cookie sheet from the oven and allow the cheesecake to cool for 20 minutes or until the pan is cool to the touch. Loosely cover the springform pan and chill the cheesecake in the refrigerator for several hours or overnight.
6. Loosen the sides of the cheesecake and remove the ring from the springform pan. Transfer the cheesecake to a platter or large plate and garnish the top of the cheesecake with a few Maple Glazed Pralines.
7. Enjoy!
Slice of Vegan Pumpkin Cheesecake

Source: 

Recipe shared by Beverly Lynn Bennett, The Vegan Chef. Beverly is author of Vegan Bites: Recipes for Singles
and The Complete Idiot's Guide to Vegan Cooking.

Photography by Ray