Cheesecake Pumpkin Pie

cheesecake pumpkin pie 2

Whoa.  Hold it right there.  Cheesecake pumpkin pie? No way.  You’ve got to be kidding me.  What a wonderful collision of two fantastic worlds.  Pumpkin.  And cheesecake.  Please, tell me more.  I took this to potluck last weekend and it was quite a hit.  It was polished off before half the line was through.  One curious individual came to me afterwards and told me in utter disbelief that she could not believe that cheesecake could be made from tofu.  She was in shock and awe.

cheesecake pumpkin pie

To make this pumpkin cheesecake, one must begin by crafting a perfectly flaky and sweet graham cracker crust.  Then, the cheesecake layer is added on top.  After that, an entire pumpkin pie layer is placed on the cheesecake.  Finally, a bit of cheesecake is artfully swirled into the pumpkin pie.

cheesecake pumpkin pie 3

Top this unforgettable falltime dessert off with some coconut whipped cream and graham cracker crumbs.  Oh, and don’t forget to invite your friends over before you dig in. I know, it will be hard to even wait for them to arrive.  But it will be worth the wait.  They will thank you for it for a very long time.

cheesecake pumpkin pie 1

 

Pumpkin Cheesecake Pie
Yields 1
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Prep Time
20 min
Cook Time
50 min
Total Time
2 hr
Prep Time
20 min
Cook Time
50 min
Total Time
2 hr
For the crust
  1. 5 graham crackers
  2. 2 tsp. oil
  3. 2 tsp. agave nectar or honey
For the cheesecake
  1. 1 12-oz. block Mori-Nu silken tofu, soft
  2. 1/2 C. almond milk or soymilk
  3. 1/4 C. sugar
  4. 3 Tbsp. lemon juice
  5. 2 Tbsp. coconut oil
  6. 3 Tbsp. cornstarch
  7. 1 Tbsp. vanilla
  8. dash of salt
For the pumpkin pie layer
  1. 1 15-oz. can pumpkin puree
  2. 1 cup soymilk or almond milk
  3. 3/4 C. brown sugar
  4. 1/4 C. cornstarch
  5. 2 tsp. vanilla
  6. 1 tsp. ground cinnamon
  7. 1/2 tsp. ground ginger (opt.)
  8. 1/4 tsp. grated nutmeg
  9. 1/4 tsp. ground allspice (opt.)
  10. 1/4 tsp. salt
For the crust
  1. Crush the graham crackers until fine.
  2. Mix in the oil and honey or agave.
  3. Press into the bottom of a spring form pan or pie plate
For the cheesecake
  1. Preheat oven to 350 degrees.
  2. In a blender, blend together the tofu, soymilk, sugar, lemon juice, coconut oil, cornstarch, vanilla, and salt until smooth and creamy. Pour in an even layer over the crust.
  3. Bake at 350 for 15 minutes.
  4. Remove from oven and chill in refrigerator for 15 minutes.
For the pumpkin pie layer
  1. Blend together the pumpkin puree, soymilk, brown sugar, cornstarch, vanilla, cinnamon, ginger, nutmeg, allspice, and salt until smooth and creamy.
  2. Carefully pour pumpkin mixture on top of the cheesecake layer.
  3. Bake at 350 for 30 more minutes.
  4. Remove from oven and chill in refrigerator for 1 hour or until firm.
  5. Slice and serve with coconut whipped cream and graham cracker crumbs. Yum!
Veggie On A Penny http://www.veggieonapenny.com/
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Comments

  1. Beautiful recipe! I’m thinking of making this for my omni family at Thanksgiving…

  2. Oh my yesss! I love vegan cheesecakes but I prefer recipes that don’t rely on the storebought vegan cream cheese. So this is perfect! Looks pretty straightforward too. Thanks for sharing.

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