Vegan Pumpkin Cheesecake With Gingersnap Pecan Crust Recipes

Steps:

• For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
• Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
• For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
• Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
• Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
• Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.

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:

• 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 oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
• Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
• With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
• Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.