Vegan Pumpkin Cheesecake with Gingersnap Pecan Crust

It takes a side-by-side comparison to prove that this cheesecake is vegan! It has a wonderful pumpkin flavor and a delightful texture. Your non-vegan guests will never suspect that it is dairy free!

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 451 Calories

Ingredients

• 1 cup white sugar
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon ground cloves
• 1 cup finely chopped pecans
• 1 (15 ounce) can pumpkin puree
• 3 tablespoons margarine, melted
• 3 tablespoons unbleached all-purpose flour
• ⅛ teaspoon salt, or to taste
• ½ (12 ounce) package silken tofu, drained
• 1 cup crushed vegan gingersnap cookies
• 1 pound non-dairy cream cheese

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.

Step 3

Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.

Step 4

Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.