Ingredients for 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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How to Make 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
0g
Carbs
7g
