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Pumpkin Cheesecake

Recipe by Kathryn Hostettler from Vegetarian Times (November/December 2009). © Vegetarian Times. Reprinted with permission.

Lori Atkinson

Crust

Pre-made organic vegan graham-cracker crust (for ease) Or, if you prefer to make your own: Process crackers and salt into fine crumbs in food processor. Add Earth Balance and pulse to combine. Press mixture into bottom and half way up sides of 9 inch spring form pan.

Cheesecake filling

Puree all ingredients in food processor until very smooth, about 3-5 minutes. Pour into crust and bake at 350° F for 50 minutes. Chill completely in refrigerator at least 3 hours, up to overnight. Slice and serve.