Soy Free Tofu Pumpkin Cheesecake
1 hour 30, medium, Serves 8
A creamy fall cheesecake recipe that will have you going back for seconds
Featured Products
Blend Soy-Free Tofu to create creamy bases in cheesecakes and other desserts
Ingredients
- GRAHAM CRACKER CRUST
- 1 ⅓ cups graham cracker crumbs (made from 10 oz of whole graham crackers)
- 3 TBSP coconut sugar
- 4 TBSP melted coconut oil
- 1 TBSP favorite nut milk
- FILLING
- 1 package Big Mountain Foods Soy Free Tofu, pat dry
- ½ cup whole unroasted cashews soaked in water 4 hours until very soft
- 1 medium banana, mashed
- ¼ cup maple syrup
- 1/4 cup coconut sugar
- 1/4 cup brown sugar
- 3 TBSP coconut oil, room temp
- 6 tsp cornstarch
- 1 lemon, juice and zest
- 2.5 tsp pure vanilla extract
- ¼ tsp fine sea salt
- 1 ¼ cups canned pumpkin purée
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- TOPPING
- ½ cup brown sugar
- 1 TBSP butter (or vegan butter)
- Pinch of salt
- 1 cup pecan pieces roughly chopped
Recipe Procedure
CRUST
- Heat oven to 350F degrees and prepare a 9 inch pie plate or springform pan with oil or cooking spray.
- In a mixing bowl, combine the graham cracker crumbs and sugar, then drizzle the coconut oil over. Blend mixture thoroughly then drizzle with the nut milk. Should form a crumbly dough.
- Pour the crumbs into the pie plate or springform pan and press crumbs into the bottom and up the sides. Bake 8-10 minutes until firm and set aside to cool.
CHEESECAKE
- To make the topping combine the sugar, salt, and butter until crumbly, then fold in the chopped nuts and set aside.
- To make the filling, drain the cashews and blend with the tofu, banana, maple syrup, sugars, coconut oil, cornstarch, lemon juice & zest, vanilla extract and sea salt.
- Blend until nice and smooth, then add pumpkin purée cinnamon, ginger and nutmeg and blend some more until smooth. Pour into the crust.
- Bake 50 minutes to 1 hour, removing halfway through to add the topping. When done the top will be lightly puffed and the edges golden. Cool on a cooling rack and move to fridge for at least 3 hours or, even better, overnight.
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