Vegan Pumpkin Tofu Cheesecake Recipes

Steps:

• Heat oven to 350 degrees and lightly spray a 9-inch pie plate or springform pan with nonstick cooking spray.
• In a mixing bowl, combine the graham cracker 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.
• Pour the crumbs into the pie plate or springform pan. Using your fingers or a flat-bottom cup, press crumbs into the the bottom and up the sides of the pan. Bake for 8 to 10 minutes until firm. Let the crust cool before filling.
• Make the topping: 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.
• 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. Add the pumpkin purée, cinnamon, ginger and nutmeg and blend until smooth, then pour it onto the crust.
• Bake the cheesecake for 45 to 50 minutes, removing the cheesecake halfway through the baking period to 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 refrigerator to complete cooling, at least 3 hours or, even better, overnight. To serve, slice the cake using a thin, sharp knife dipped in cold water.

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
• For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
• Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.

Steps:

• Make the graham cracker crust: In a food processor or blender, process the graham crackers on high speed until they are finely ground. Add the margarine and pulse until the mixture resembles coarse crumbs. Pat the mixture into a thick layer in the bottom of an 8-inch springform pan, or thinner layers in 2 (9-inch) pie plates.
• Make the filling: Have all the ingredients at room temperature. Preheat the oven to 325 degrees. In a food processor or blender, puree the tofu and pumpkin until smooth. Add the sugar, spices, soy cream cheese, and vanilla and process until smooth. Scrape down the sides as necessary.
• Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm.
• Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool to room temperature. Refrigerate the cheesecake overnight. Serve slightly chilled.

Steps:

• Preheat the oven to 350 degrees.
• Lightly oil an 8-inch springform pan or coat with nonstick spray.
• Place the crumbs directly into the pan, add the melted margarine and toss with fork to combine.
• Press the crumbs evenly against the bottom and side of the pan and set aside.
• Place the tofu cream cheese in a food processor and process until smooth. Add the pumpkin and process until blended.
• Add the sugar, rum extract, cinnamon, allspice, and nutmeg and process until well blended.
• Spread the filling evenly into the prepared crust.
• Bake for 45 minutes, or until firm.
• Turn off the oven and allow cheesecake to cool in the oven for 30 minutes to an hour without opening the oven door.
• Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tofu, cream cheese substitute, agave, cornstarch, lemon juice, and vanilla in a food processor and puree until completely smooth. It should be silky smooth, not chalky or lumpy.
• Remove a heaping cup of this mixture from the processor and spread it in the bottom of the crust.
• Add pumpkin, brown sugar, rum, cinnamon, ginger, and nutmeg to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle.
• Bake until the center is almost set and a toothpick inserted into the center comes out mostly clean, 50 to 60 minutes. Remove from the oven and allow to cool, about 30 minutes. Refrigerate before serving until completely chilled, at least 3 hours.

Steps:

• Preheat the oven to 350°F (180°C). Line a 10-inch (25-cm) springform pan with parchment paper and grease the sides with nonstick spray.
• Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain and set aside.
• Add the graham crackers to a food processor and pulse until they break down into crumbs. Pour in the coconut oil and pulse until combined. Transfer to a medium bowl and clean out the food processor.
• Add the cashews, tofu, pumpkin puree, sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, and salt to the food processor. Puree for 5-8 minutes, or until the mixture is completely smooth and not at all gritty.
• Add the graham cracker crumbs to the prepared pan. Use a flat-bottomed measuring cup to help pack the crust in an even layer.
• Using a spatula, spread the filling over the crust in an even layer.
• Bake for 20-25 minutes, until the cheesecake is set.
• Refrigerate uncovered for at least 4 hours, or overnight.
• Unmold the cheesecake, then slice and serve with non-dairy whipped cream.
• Enjoy!