Pumpkin Cheesecake Vegan Recette

Indulge in this light and fluffy, yet incredibly rich and creamy vegan pumpkin cheesecake! A dreamy alternative to traditional pumpkin pie, this recipe features a subtle rum flavor that elevates the classic autumn flavors. Made with Tofutti brand non-hydrogenated cream cheese (look for the yellow label!), this cheesecake is surprisingly easy to make and bakes up flawlessly – no cracks guaranteed! Inspired by the Vegetarian Meat and Potatoes cookbook, this recipe is perfect for your Thanksgiving feast or any autumn gathering.

Préparation 20 min

Cuisson 60 min

Calories 94.3 kcal

Protéines 1g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Pumpkin Cheesecake Vegan

1 ½ cups graham cracker crumbs
¼ cup melted vegan margarine
1 (16-ounce) package Tofutti brand non-hydrogenated vegan cream cheese
1 (15-ounce) can pumpkin puree
1 cup granulated sugar
1 teaspoon rum extract
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg

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Comment préparer Pumpkin Cheesecake Vegan

Preheat oven to 350°F (175°C). Lightly grease an 8-inch springform pan with oil or nonstick cooking spray.
In the pan, combine 1 ½ cups graham cracker crumbs and ¼ cup melted vegan margarine. Mix with a fork until evenly moistened.
Press the crumb mixture firmly into the bottom and up the sides of the pan to form the crust. Set aside.
In a food processor, blend 1 (16-ounce) package Tofutti brand non-hydrogenated vegan cream cheese until completely smooth.
Add 1 (15-ounce) can pumpkin puree and blend until well combined.
Add 1 cup granulated sugar, 1 teaspoon rum extract, 1 teaspoon ground cinnamon, ½ teaspoon ground allspice, and ¼ teaspoon ground nutmeg. Process until thoroughly blended and smooth.
Pour the filling evenly into the prepared crust.
Bake for 45 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This slow cooling prevents cracking.
Remove from the oven and let cool completely at room temperature.
Refrigerate for at least 4 hours, or preferably overnight, before serving.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

71g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Vegetarian Vegan Fall Recipes Holiday Recipes Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Pumpkin Cheesecake Vegan ?

Pumpkin Cheesecake Vegan prend environ 80 minutes du début à la fin — environ 20 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Pumpkin Cheesecake Vegan ?

Pumpkin Cheesecake Vegan contient environ 94.3 calories par portion, avec environ 1 g de protéines, 7 g de glucides et 0 g de lipides.

De quels ingrédients ai-je besoin pour Pumpkin Cheesecake Vegan ?

Les principaux ingrédients de Pumpkin Cheesecake Vegan sont Graham Cracker Crumbs, Vegan Margarine, Soy Cream Cheese, Pumpkin Puree, Light Brown Sugar, Rum Extract. Consultez la liste complète avec les quantités ci-dessus.