Pumpkin Cheesecake With Graham Cracker Crust Recipe

Courtesy of  Vegan Pie In The Sky, 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers and More by Isa Chandra Moskowitz and Terry Hope Romero

Published by Da Capo Lifelong Books

Organic Pumpkin Cheesecake Recipe

MAKES ONE 91/2-INCH CHEESECAKE

TOV Note: Please always use organic ingredients.

Pumpkin cheesecake: two words that always get our attention, and likely yours as well. While fresh pumpkin is great for straight-up pies, we prefer the consistency and flavor of canned for this insanely popular fall-time dessert; plus canned pumpkin equals pumpkin cheesecake all year round. See tip on page 94 for crack-free cheesecake baking!

1 Recipe Graham Cracker Crust

Organic Vegan Pumpkin Cheesecake with a Graham Cracker Crust

Organic Vegan Pumpkin Cheesecake and Graham Cracker Crust Recipe

FILLING:

  • 1/2 cup whole unroasted organic cashews, soaked in water for 2 to 8 hours or until very soft
  • 1/4 cup mashed organic banana (about 1 medium-size banana)
  • 1 (12–14 ounce) package silken organic tofu, drained
  • 1/2 cup organic sugar
  • 1/3 cup dark brown organic sugar
  • 3 tablespoons organic coconut oil, room temperature
  • 6 teaspoons organic cornstarch
  • 2 tablespoons organic lemon juice
  • 21/2 teaspoons pure organic vanilla extract
  • 1/4 teaspoon organic orange extract or
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon sea salt
  • 1 1/4 cups canned organic pumpkin puree
  • 3/4 teaspoon ground organic cinnamon
  • 1/2 teaspoon ground organic ginger
  • 1/4 teaspoon ground organic nutmeg

TOPPING:

  • 1/3 cup organic brown sugar
  • 1 tablespoon organic non hydrogenated margarine
  • Pinch of salt
  • 1 cup organic pecan pieces, roughly chopped

Directions: 

1. Make the topping first. In a mixing bowl use a fork to mash together brown sugar, margarine and salt until crumbly, then fold in the chopped nuts and stir to coat with the mixture. Set aside until ready to use.

2. Preheat the oven to 350°F and lightly spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray. Prepare the crust and press it very firmly into the bottom of the pan. Bake for 10 minutes and move the pan to a cooling rack, leaving the oven on for further baking in a bit.

3. Meanwhile, prepare the filling: Drain the cashews and blend with the banana, tofu, sugar, brown sugar, coconut oil, cornstarch, lemon juice, vanilla and orange extracts, and sea salt. Blend until completely smooth and no bits of cashew remain.

4. Set aside 1?3 cup of batter. To the remaining batter, add the pumpkin puree, cinnamon, ginger, and nutmeg and blend until smooth, then pour it onto the crust. Randomly spoon dollops of the reserved batter onto the cheesecake. Poke the end of a chopstick into a batter blob and gently swirl to create a marble pattern; repeat with the remaining plain dollops.

5. Bake the cheesecake for 45 to 50 minutes. Remove cheesecake half – way through baking and sprinkle on the topping. Return to oven to continue baking. Cheesecake will be done when the top is lightly puffed and the edges of the cake are golden. Remove it from the oven and let cool on a rack for 20 minutes, then transfer to the fridge to complete cooling, at least 3 hours or even better, over night. To serve, slice the cake using a thin, sharp knife dipped in cold water.

Graham Cracker Crust Recipe

MAKES ONE 9- OR 10-INCH PIE CRUST

Note: Please always use organic ingredients.

It’s hard to imagine a mint chocolate pie, homespun pudding pie, or cheesecake without a sweet, crumbling crust made from crushed graham crackers, chocolate cookies, or even vegan vanilla wafers. Use this recipe for a firm crust that’s ideal for slicing and holding in very soft pie fillings.

  • 1 3/4 cups finely ground graham crackers (made from 10 ounces of whole organic graham crackers)
  • 3 tablespoons organic sugar
  • 4 tablespoons melted organic non hydrogenated margarine, melted coconut oil, or organic non-gmo canola oil
  • 1 tablespoon plain organic non-gmo soy milk or organic almond milk

Directions:

1. Preheat the oven to 350°F and lightly spray a 9-inch pie plate with nonstick cooking spray.

2. In a mixing bowl, combine the graham crumbs and sugar. Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.

3. Pour the crumbs into the pie plate. Press crumbs into the sides of the plate first, then work your way down to the bottom. Bake for 8 to 10 minutes until firm. Let the crust cool before filling.

Variations

Chocolate Cookie Crust: For a chocolate cookie crust, use ground-up vegan chocolate wafer cookies; a few natural food store brands (that are vegan as of this writing) we like are Mi-Del Chocolate Snaps and Newman’s Own Chocolate Alphabet Cookies.

Lemon Cookie Crust: Mi-Del also makes regular and gluten-free Lemon Snaps. We love lemon crusts paired with the Blueberry Bliss Cheesecake (page 95).

Vanilla Cookie Crust: For a vanilla cookie crust, use ground-up vegan vanilla wafers. We like the Back to Nature Madagascar Vanilla Wafers. Mi-Del also makes Vanilla Snap cookies.

Black & White Crust: For a Black & White crust, use equal portions of vanilla and chocolate cookie crumbs.

Slices

To pound down stubborn cookies, place them in a ziptop plastic bag, press out the air and seal. Use a rolling pin to crush them as finely as possible. You can use a food processor to create really fine cookie crumbs for a very evenly textured crust.

Cookie Crusts for Springform Pans

Use the following amounts if you’re baking up a cheesecake or making a mousse pie in a 91/2-inch springform pan. Our testers found that springforms need a little less crust than pie plates; this is just the right proportion for a thin crust, patted only into the bottom of a springform pan. 11/4 cups finely ground graham cracker or chocolate cookie crumbs

  • 3 tablespoons organic sugar
  • 4 tablespoons melted organic non hydrogenated margarine or organic coconut oil or organic non-gmo canola oil
  • 1 tablespoon organic non-gmo soy milk

Prepare according to Graham Cracker Crust (page 46) directions.

Do You LOVE These Recipes?

If you have enjoyed these recipes, please check out the entire book, Vegan Pie In The Sky, 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers and More by Isa Chandra Moskowitz and Terry Hope Romero. Click here to listen to the LIVE interview with Terry Hop Romero for even more tips and recipes!

Vegan Pie In The Sky, 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers and More by Isa Chandra Moskowitz and Terry Hope Romero

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