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Rich and Creamy Pumpkin Cheesecake Recipe - Bakerette

Rich and Creamy Pumpkin Cheesecake Recipe

This dairy-free rich and creamy pumpkin cheesecake recipe is a great alternative to pumpkin pie. Baked in a graham cracker crust, garnished with whipped topping and crushed pecans.

This rich and creamy pumpkin cheesecake recipe is a great alternative to pumpkin pie. Baked in a graham cracker crust, garnished with whipped topping and crushed pecans. Bakerette.com // dairy-free, gluten-free, vegan

 Years ago when I learned that I was allergic to milk, it seemed quite daunting figuring out how to eat and cook without it. It seemed my life was turned upside down. All the foods that I LOVED suddenly were yanked out from under me…cheese being the hardest to let go. Trying to find an alternative has been difficult at best.

I have been craving cheesecake lately! That creamy lemony taste.

This dairy-free rich and creamy pumpkin cheesecake recipe is a great alternative to pumpkin pie. Baked in a graham cracker crust and garnished with whip cream and crushed pecans. Bakerette.com // dairy-free, vegan, egg-free, gluten-free

After trying and tasting my way through different brands of cream cheese, I settled on Daiya dairy-free plain cream cheese alternative. To me, it is the closest tasting to regular cream cheese that I could find. But don’t take my word for it, try different brands out for yourself. The fun thing about cooking is experimenting!

I am a vegan living amongst ominivores {smile}, so whenever I announce a dish I am making is “vegan” the family gets snobby and turns up their noses, but when I just make it and don’t say anything about it at all, they end up eating it. This pumpkin cheesecake recipe was no different. I didn’t say anything at all and the whole pie got eaten. Yay. Success.

Dress up the cheesecake with your favorite dairy free whipped topping and crushed pecans.

This dairy-free rich and creamy pumpkin cheesecake recipe is a great alternative to pumpkin pie. Baked in a graham cracker crust and garnished with dairy-free whipped cream and crushed pecans. Bakerette.com // dairy-free, vegan, gluten-free

Pumpkin Cheesecake Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8 slices
Ingredients
  • 1 pre-made 8-inch graham cracker crust
  • 8 ounces vegan cream cheese (Daiya brand is my fave)
  • 12.3 ounce package firm or extra-firm silken tofu
  • 1/2 cup agave nectar
  • 2 tablespoons cornstarch
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon vanilla
  • 1/2 cup pumpkin puree
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a food processor or high-speed blender, puree cream cheese, tofu, agave, cornstarch, lemon juice, and vanilla until creamy and smooth.
  3. Transfer 1-cup of mixture to graham cracker crust and spread evenly in the bottom of the crust.
  4. Add remaining ingredients to the mixture in the blender or food processor and puree until well blended. Carefully spread mixture over the white layer in the graham cracker crust.
  5. Bake for approximately 50 to 60 minutes or until center is firm when touched. Remove from oven and cool for about 30 minutes before refrigerating to chill completely (about 3 hours).
  6. Don't tell your guests that it is dairy free and they will never guess!
Notes
Dress up the cheesecake with your favorite dairy free whipped topping and crushed pecans.

 Recipe adapted from Veg Kitchen

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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