If you are looking for a dessert to take to a family gathering that will be well received by even the most finicky, try this!! So easy, so creamy, and dairy-free!! This satisfies those pumpkin spice cravings!!
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| Prep Time | 30 minutes |
| Cook Time | 1 1/4 hours |
| Servings |
slices
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Ingredients
Crust
- 8 ounces vegan ginger snaps You should have about 1 cup of crumbs.
- 1/2 cup toasted pecans chopped finely by hand or pulsed in your food processor
- 6 Tablespoons vegan butter, melted Melted coconut oil can be subbed
- Just a little grated fresh ginger optional but really adds a great flavour!!
Filling
- 11/2 cups canned pumpkin the small can
- 1 1/2 cups (12 oz.) silken tofu It's a good idea to press it gently to dry it a little.
- 1 1/2 Tablespoons melted coconut oil or vegan butter
- 3 teaspoons pumpkin pie spice or easily make your own combo using cinnamon, ginger, cloves, nutmeg and allspice
- 1/2 cup plant mik I usually use almond but others would be fine.
- 1/3 cup brown sugar sub maple syrup, if desired
- 2 Tablespoons cornstarch or arrowroot powder
- 3 Tablespoons lemon juice freshly squeezed is always best!
- 1 teaspoon vanilla extract
- a little more freshly grated ginger
Spicy Pecan Crunch Topping
- 1 cup lightly roasted pecan halves
- 1/4 cup vegan butter melted
- 1 teaspoon pumpkin pie spice or your own mix
- 1/2 cup brown sugar
Ingredients
Crust
Filling
Spicy Pecan Crunch Topping
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Instructions
- Heat oven to 350 degrees F.
- Combine crumbs, pecans, and butter. (and optional grated ginger) Line a 9 or 10 inch springform pan with a circle of parchment paper. Press crumb mixture into the pan. Put cake pan on a parchment-lined baking sheet as it can sometimes leak. Bake in a 350 degree oven for 10 minutes or until just set. Remove and let cool.
- In your food processor or blender add all ingredients and blend until smooth and creamy. Taste and adjust sweetness or spiciness, if needed. Remember that the crust and the topping are very sweet, so the filling can be less so. Pour into pre-baked crust, put the pan on the baking sheet lined with parchment paper and bake in a 350 degree oven for about an 45 minutes.
- While the cake is baking, melt the butter for the topping and stir in the toasted pecan halves, brown sugar, and the spices. This should be spread on the cheesecake at about the 45 minute point, when the cake is set but not too dark. It should bake on to the cake for about 10-15 minutes until it is bubbly and even. Watch that it doesn't burn.
- Remove from oven and let cool completely. Once cool, cover gently with a paper towel to absorb moisture and then add a loose covering of foil and let chill for at least 6 hours or overnight. Remove carefully from pan and serve with coconut whipped cream or almond whipped cream. Enjoy!!
Recipe Notes
This was one of the first vegan desserts that I ever shared at a family gathering of non-vegans and it was greatly enjoyed by all!
