Wednesday, November 20, 2013

pumpkin pecan cheesecake

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Oh my goodness, this cheesecake brings me back to my Cheesecake Factory loving days. Albeit, 9 times out of 10 I was way stuffed to actually enjoy a slice of their famous cheesecake, but boy did I love looking the crazy combinations and creations on the Cheesecake menu. For Justin and I, Cheesecake is a once a year foodie splurge; reason being we really have no self control when it comes to vegan cheesecake (sad I know). We have deemed Thanksgiving to be our unofficial Cheesecake Holiday.

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  I have tried several vegan cheesecakes in my lifetime- all of which have been pretty amazing. However, this version by far has been a favorite; you really can't go wrong with pumpkin, chocolate & pecans!
A food processor or immersion blender makes this a super easy dessert to pull together the day before a party with impressive results. It is an absolute must that you plan ahead and make this the day before you plan to serve, the longer you allow the cheesecake to chill in the fridge the better the texture will be.
If you are looking for a show stopping dessert for your next gathering, this is totally it. 
Holiday dessert table worthy
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The base is your traditional graham cracker crust; I am all for non traditional crusts but when it comes to cheesecakes graham cracker crust all the way. 
A bonus about the chocolate that tops the cheesecake; it hides the cracks on top that may form during the baking or cooling of the cheesecake. I have read & tried many tricks to prevent this from happening, however I just don't have the patience to fiddle with wrapping the pan with tin foil in a water bath or allowing to cool in the oven with the oven door propped open with a wooden spoon (yes I have tried all those and they work to some degree, but come on people, I just want my cheesecake!). Chocolate drizzle, sweetened vegan sour cream topping or coconut whipped cream are also all great alternative toppings.

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Have vegan cheesecake making tips? Share them in the comments, I would love to hear!
Are you a cheesecake fan or have a dessert tradition around the holidays?
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Pumpkin Pecan Cheesecake
makes 1 cheesecake

you will need:
Graham Cracker Crust
(crust adapted with vegan ingredients, additional sugar & water omitted)

1/2 cup Pumpkin Puree
1 -12oz container silken tofu

2 - 8oz packages tofutti cream cheese - better than cream cheese

2/3 cup maple syrup
2 tbsp apple cider vinegar
1/4 cup non dairy milk

2 tsp vanilla
2 tbsp arrow root or corn starch
3oz Dark Chocolate + 1 tbsp non dairy milk 
2 tbsp chopped Pecans

assembly:
preheat oven to 350 degrees

Make the Graham cracker crust and press into the bottom of a spring form pan- set aside.

In a food processor or using an immersion blender (use a medium bowl), process silken tofu and cream cheese & pumpkin puree for about a minute or until well blended.


Add maple syrup & process until smooth 3-5 minutes.

In a small bowl combine apple cider & non dairy milk- let sit for about a minute, whisk in cornstarch/arrowroot until smooth and dissolved.

Pour apple cider mixture & vanilla extract into food processor or bowl, process until very smooth

pour mixture into prepared crust.

Bake for 55 minutes to 1 hour, until sides are set (the very center may jiggle slightly, this is okay)- allow to cool at room temperature for 2 hours.

Melt the chocolate & non dairy milk in a double boiler or in the microwave (30 second intervals) until melted and smooth. Gently spread the chocolate over the top of the cheesecake leaving about a 1 inch border around the outside of the cheesecake. Sprinkle with chopped pecans.

Refrigerate overnight and keep refrigerated until ready to serve.

Cheesecake will keep for up to 3/4 days.

Enjoy!

26 comments:

  1. There is something so perfect and so flavorful about pumpkin cheesecake. The pecan topping took it over the top!

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  2. Looks awesome! No pumpkin pie spice needed?

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    1. You could totally add in pumpkin pie spice, I did not but it would make a great addition!

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  3. wow, this cheesecake is no joke! i love its voluptuousness ;)

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    1. You just brought the sexy back with your comment Caitlin!

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  4. I just want your cheesecake too! I've never made a vegan version, but have tried a few and loved them. This is pinned!

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    1. Thanks Barb, I have yet to meet a vegan cheesecake I didn't like!

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  5. Aww man, as if this is vegan!! It looks perfect!

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  6. This looks exactly like traditional cheesecake, I'm so impressed :) I love the combination of flavours as well- you really CAN'T go wrong with pumpkin and chocolate can you? Happy cheesecake day!

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    1. Thanks Gabby! You are right pumpkin and chocolate with pecans is pretty close to perfection!

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  7. gorgeous! this is the prettiest cheesecake i have seen in a while. i love the colors in the pictures, the blues make the cheesecake pop so nicely

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    1. I couldn't believe how orange it turned out- I agree, I love the blue against the orange the two colors really compliment one another :)

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  8. Well, I was going to go with the traditional pumpkin pie for Thanksgiving, but I might just have to give this one a try. I was never really a big fan of regular cheesecake in my pre-vegan days, but this sounds and looks delicious!

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    1. This is so much better than your typical pumpkin pie!

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  9. Cheesecake and pecan pie mash up? I approve whole heartedly this looks incredible :D

    Cheers
    CCU

    P.S I seem to have lost around 1000 subscribers on my blog and I don't know how, so if you were subscribed, could you resubscribe please? it would really help me out!

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    1. Hi uru! Thanks for stopping by!!! I am still a follower:)

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  10. This looks amazing! Can you believe I've never made a vegan cheesecake before? This may need to be my first!

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    1. Say what?!?! You have never made a vegan cheesecake before get on this girl!!!

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  11. This is happening on Thanksgiving! I can't wait to try it.

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  12. This looks so divine! nom nom! Alas we don't have any store-bought cream cheese in our city. Do you think a cup or so of cashews soaked overnight and then blended as smooth as possible could do the trick? Thanks! :D

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    1. I would up that to two cups of cashews and maybe increase the cornstarch/arrowroot by an additional tablespoon - let me know how it works out for you!

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  13. Whoa boy... I don't have much control when it comes to cheesecake, either. In fact, as much as I love cheesecake, I haven't been able to bring myself to make one because I'm afraid I will eat the whole thing in a matter of hours. (Maybe I need to start with mini cheesecakes just to ease into it?) Anyway, this vegan version sounds incredible -- and I love that the chocolate topping serves a double purpose. I wish I had a slice (or ten) right now!

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  14. I've never had cheesecake as Thanksgiving dessert because I always think it would be too rich after a big meal...but on the other hand, why not go all out and splurge! This cheesecake sounds like it would be super creamy with the pumpkin, cream cheese, and silken tofu in it. Definitely worth of a holiday dessert!

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