Thanksgiving

Vegan Pumpkin Spice Cheesecake is for Dessert.

Vegan Pumpkin Spice Cheesecake takes 20 minutes to prepare.

Vegan Pumpkin Spice Cheesecake takes 75 minutes to cook.

Vegan Pumpkin Spice Cheesecake makes 15 servings.

The ingredients for Vegan Pumpkin Spice Cheesecake are:

Gingersnaps 45 ea.
Pecans 2/3 cup
Earth Balance 2 oz.
Cinnamon 1 tsp.
Tofutti BTCC 2 Lb.
Sugar 1 1/2 cup
AP Flour 1/4 cup
Ground Ginger 1 1/2 tsp.
Nutmeg 1/4 tsp.
Allspice pinch
Salt 1/2 tsp.
Canned Pumpkin 15 oz.
Vanilla Extract 2 tsp.
Extra Firm Tofu 7 oz.

Here is how you make Vegan Pumpkin Spice Cheesecake:

Makes 1 9" Springform PanCombine Gingersnaps, Pecans, Melted Earth Balance, and Cinnamon in food processor until it comes together.Press Crust into cake pan. Bake at 350 10 min. Set crust aside. Cream the Tofutti BTCC until fluffy.Slowly add the Dry ingredients and mix until fluffy again.Add the pumpkin in parts while mixing and scraping.Add the Vanilla.Puree the tofu in a food processor/blender until smooth.Slowly add the tofu to the other mixture scraping and mixing to avoid lumps.Pour the filling into the prepared cake pan. Bake at 350 in a waterbath halfway up the sides until the center is barely jigglyChill overnight then unmold.Number of Servings: 15Recipe submitted by SparkPeople user SOBEGUY.

The nutritional information for Vegan Pumpkin Spice Cheesecake is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 390.3

• Total Fat: 20.5 g
• Cholesterol: 0.0 mg
• Sodium: 251.7 mg
• Total Carbs: 46.0 g
• Dietary Fiber: 2.1 g
• Protein: 5.8 g

The dietary needs meet for Vegan Pumpkin Spice Cheesecake is Vegan