Friday, November 20, 2009

Pumpkin Cheese Cake

Pumpkin Cheese Cake
This easy to make yummy recipe will be a hit with all your friends & family over the Holidays!

Chocolate Crust
2 cups (8.5 oz) Chocolate wafer cookie crumbs
6 TBSP Vegan Margarine, melted

Pumpkin "cheese" Cake Filling
2- (8 oz) containers of vegan cream cheese
1 1/4 cup pumpkin puree
1/4 cup plain soy creamer or coconut milk
1 TSP vanilla extract
1/3 cup dark brown sugar, firmly packed
1/4 cup granulated sugar
2 TSP ground cinnamon
1/2 TSP ground allspice
1/2 TSP ground nutmeg
1/2 TSP salt

Cookie Crust
Preheat oven to 350 and lightly grease a 9 inch baking pan.  Crush your cookie crumbs very fine and even, almost to a powdery texture.  This may require a food processor or a spice grinder.  
Move crumbs into a small bowl, mix in the melted margarine until all crumbs are moistened.
Press the crust firmly into the prepared pan.  Bake for 10 minutes.  Set aside and lower oven temperature to 325.

Cheese Cake filling
Mix all the ingredients in a large mixing bowl until smooth.  Pour the filling on top of your baked crust, spread it out evenly and smooth down with a spatula.  
Bake for 45-50 minutes, although it may not seem done it is. 
Cool completely before chilling for 4 hours or overnight in the refrigerator.  It should be solid and sliceable when ready to serve!

Excellent vegan suggestions:
Cream Cheese- Tofutti: Better than cream cheese (the kind without Hydrogenated oils.)
Margarine- Earth Balance: natural buttery spread

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