ABOUT THE RECIPE:
This delicate yet rich-tasting Pumpkin Spice Cheeze-Cake makes the perfect dessert for your festive Thanksgiving table or any winter holiday event. Creamy, smooth and oh-so-pumpkiny, this pie will surely become a tradition, year after year!
Serves 8
CRUST
1¾ cups ginger cookie crumbs (use gluten-free if needed)
¼ cup vegan buttery spread, melted
FILLING
2 tablespoons rolled oats
14 to 16 ounces firm or extra-firm regular tofu
1 can (about 16 ounces) unsweetened pumpkin purée
2⁄3 cup dark brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon allspice
TOPPING
3 tablespoons cookie crumbs
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Liberally coat a 9-inch round springform pan with vegan buttery spread. To make the crust, put 1¾ cups cookie crumbs and the melted vegan buttery spread in a medium-sized bowl and mix with a fork until well combined. Pat the crumbs firmly into the bottom of the prepared pan using a measuring cup. Bake the crust for 5 minutes. Remove from the oven and let cool 5 minutes.
To make the filling, put the rolled oats into a blender or food processor and process into coarse crumbs. Add the tofu, pumpkin purée, brown sugar, vanilla extract, cinnamon and allspice and process until smooth and creamy. Pour the filling over the crust and bake for 30 to 35 minutes, or until firm to the touch. Remove the cake from the oven and place it on a wire rack. Cool for 15 minutes, then carefully run a table knife around the perimeter of the cake to ensure it does not stick to the side of the pan.
Sprinkle 3 tablespoons of cookie crumbs evenly over the top of the cake, gently pressing them into the top, so the crumbs adhere. Release the side of the springform pan to unmold. Cover the cake very loosely and refrigerate 3 to 24 hours before serving. Serve with store bought vegan whipped topping, your favorite homemade vegan whipped topping, or Vegan Cashew Whipped Topping (recipe below), if desired. Covered tightly and stored in the refrigerator, leftover cheeze-cake will keep for about 2 days.
VEGAN CASHEW-TOFU WHIPPED CREAM
This blend of cashews and tofu produces a silky, smooth texture and mouthwatering taste in this Cashew-Tofu Dessert “Cream.” Use this silky textured vegan cream in place of dairy whipped cream in many recipes, or as a topper for your favorite fresh fruit, cake or pie.
Makes about 2 cups
1½ cups raw cashews, soaked (see note)
¾ block (10 to 12 ounces), firm (or extra-firm) regular or silken tofu (silken tofu will produce a much thinner vegan whipped cream)
½ cup water, plus more as needed
5 tablespoons maple syrup, plus more as needed
Put all of the ingredients in a blender and process until smooth. Add more water if needed to reach a whipped cream consistency. Taste and add more maple syrup, if desired. Refrigerate 2 to 4 hours, or until thoroughly chilled.
Chef's note: To soak the cashews, put the cashews and 1 cup water into a bowl. Refrigerate for 1 to 2 hours. Drain the cashews in a fine-screened sieve, and thoroughly rinse in cold, running water. They are now ready to use in the recipe.
Ingredients
Directions
ABOUT THE RECIPE:
This delicate yet rich-tasting Pumpkin Spice Cheeze-Cake makes the perfect dessert for your festive Thanksgiving table or any winter holiday event. Creamy, smooth and oh-so-pumpkiny, this pie will surely become a tradition, year after year!
Serves 8
CRUST
1¾ cups ginger cookie crumbs (use gluten-free if needed)
¼ cup vegan buttery spread, melted
FILLING
2 tablespoons rolled oats
14 to 16 ounces firm or extra-firm regular tofu
1 can (about 16 ounces) unsweetened pumpkin purée
2⁄3 cup dark brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon allspice
TOPPING
3 tablespoons cookie crumbs
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Liberally coat a 9-inch round springform pan with vegan buttery spread. To make the crust, put 1¾ cups cookie crumbs and the melted vegan buttery spread in a medium-sized bowl and mix with a fork until well combined. Pat the crumbs firmly into the bottom of the prepared pan using a measuring cup. Bake the crust for 5 minutes. Remove from the oven and let cool 5 minutes.
To make the filling, put the rolled oats into a blender or food processor and process into coarse crumbs. Add the tofu, pumpkin purée, brown sugar, vanilla extract, cinnamon and allspice and process until smooth and creamy. Pour the filling over the crust and bake for 30 to 35 minutes, or until firm to the touch. Remove the cake from the oven and place it on a wire rack. Cool for 15 minutes, then carefully run a table knife around the perimeter of the cake to ensure it does not stick to the side of the pan.
Sprinkle 3 tablespoons of cookie crumbs evenly over the top of the cake, gently pressing them into the top, so the crumbs adhere. Release the side of the springform pan to unmold. Cover the cake very loosely and refrigerate 3 to 24 hours before serving. Serve with store bought vegan whipped topping, your favorite homemade vegan whipped topping, or Vegan Cashew Whipped Topping (recipe below), if desired. Covered tightly and stored in the refrigerator, leftover cheeze-cake will keep for about 2 days.
VEGAN CASHEW-TOFU WHIPPED CREAM
This blend of cashews and tofu produces a silky, smooth texture and mouthwatering taste in this Cashew-Tofu Dessert “Cream.” Use this silky textured vegan cream in place of dairy whipped cream in many recipes, or as a topper for your favorite fresh fruit, cake or pie.
Makes about 2 cups
1½ cups raw cashews, soaked (see note)
¾ block (10 to 12 ounces), firm (or extra-firm) regular or silken tofu (silken tofu will produce a much thinner vegan whipped cream)
½ cup water, plus more as needed
5 tablespoons maple syrup, plus more as needed
Put all of the ingredients in a blender and process until smooth. Add more water if needed to reach a whipped cream consistency. Taste and add more maple syrup, if desired. Refrigerate 2 to 4 hours, or until thoroughly chilled.
Chef's note: To soak the cashews, put the cashews and 1 cup water into a bowl. Refrigerate for 1 to 2 hours. Drain the cashews in a fine-screened sieve, and thoroughly rinse in cold, running water. They are now ready to use in the recipe.