Vegan Recipes: Vegan Pumpkin Cheesecake

Everyone loves pumpkin pie and cheesecake and unfortunately until this past holiday season I always had to opt out on dessert at my family's house. This past Thanksgiving though I stumbled upon this this delicious recipe so I offered to make dessert (first time for everything) and it was a huge hit. My mother actually asked me to make another one at Christmas!

Things you'll need are:

12 oz firm silken tofu, pureed
8 oz nondairy cream cheese (I use Tofutti brand)
1 cup canned pumpkin
1 cup granulated sugar
3 tbsp flour
1/2 tsp ground ginger
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda
1 prepared graham cracker crust (be sure to check the ingredients and make sure there are no eggs, etc..usually easy to find ones at Wholefoods...you really didn't think I was going to make the crust too did you? lol)

First you need to preheat the oven to 350 degrees F.

While your oven is warming up you need to puree all of the ingredients (except the pie crust of course). After you have this all pureed, pour the filling into the graham cracker crust (by the way you don't have to tell anyone you bought the crust) and bake this for 50 minutes.

Once this has baked, allow it to cool for 30 minutes, cover with plastic wrap or the top of the pie container and refrigerate for 6 hours or overnight before serving. It really needs to be cold to be extra delicious.

So, if you always get seriously ripped off when it comes to dessert at the pumpkin pie holidays, now you can offer to bring a dessert and you get to indulge just like everyone else!

In case you don't know or you already know and it just makes you smile to think about it, consuming a vegan diet has many health benefits. It aids in disease prevention, has nutritional and physical benefits and of course most importantly, it spares the lives of beautiful innocent creatures that deserve to live, live freely, live happily and feel loved.