We won't judge you if you start drooling at the sight of this sinfully rich, creamy pumpkin praline cheesecake from VegNews contributor Beverly Lynn Bennett. Topped with maple pecans and vanilla frosting, this mile-high dessert is sure to please everyone at your holiday table. Find this recipe and 30 more in our just-released VegNews Holiday Cookbook!
What You Need:
For the crust:
1 7-ounce package vegan graham crackers
1/2 teaspoon ground cinnamon
1/4 cup vegan margarine
For the filling:
3 12-ounce packages extra-firm tofu (not silken)
1 15-ounce can pumpkin purée
1 cup sugar
4 teaspoons vanilla
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
For the frosting:
1 cup powdered sugar
2 tablespoons vegan margarine
1 tablespoon soymilk
1 teaspoon vanilla
Maple Pralines (see recipe)
What You Do:
1. Preheat oven to 350 degrees. In a food processor, place graham crackers and cinnamon, and process for 1 minute to crush crackers. Add margarine and process an additional minute, and transfer to a 9-inch springform pan. Using your hands, press mixture firmly to cover bottom of pan. Place pan on a cookie sheet, and set aside.
2. Rinse food processor and shake out any excess water. Place all filling ingredients inside and process for 3 minutes or until very smooth. Scrape down sides of the bowl and process an additional 2 minutes. Pour filling over prepared crust and smooth top of cheesecake. Bake for 40 to 45 minutes, keeping pan on cookie sheet. Remove sheet from oven and allow cheesecake to cool for 20 minutes or until pan is cool to touch. Loosely cover springform pan and chill cheesecake in refrigerator for several hours or overnight.
3. In a food processor, place all frosting ingredients, except Maple Pralines, and process until light and fluffy. To finish cheesecake, loosen sides with a spatula and remove ring from springform pan. Transfer to a platter or large plate, spread frosting on top, and sprinkle with Maple Pralines.
Photo by Hannah Kaminsky
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