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Vegan Pumpkin Cheesecake

I love when fall rolls around because that means it's pumpkin time! This is my 9 year old nephews favorite dessert, and has been ever since he was old enough to eat it.

This is a great recipe to cut out some of the fat and calories from the original Pumpkin Cheesecake. Check it out and let me know what you think.


Watch video for Pumpkin Cheesecake recipe!


Recipe:

Crust:

1 package graham crackers

6 tablespoons vegan butter (Earth Balance)


Place crackers in a food processor and mix until smooth. Add the melted butter and mix for 2-3 minutes. Place in a pie pan and form with hand or a flat surfaced item. Place in the oven at 350 degrees for 7-9 minutes or until is is a little browned.


Pie Filling:

1 package silken tofu (14 oz.)

1 cup pumpkin pureé

1 cup sugar

1 tablespoon vanilla

3 tablespoons flour

1/2 teaspoon baking soda

1 1/4 teaspoon pumpkin pie spice

8 oz. vegan cream cheese (Tofutti)


Place all ingredients into a blender and blend for 5-7 minutes or until smooth. Pour into the prepared pie crust. Bake for 350 degrees for 45-50 minutes. Place on a cooling rack for 15 minutes, then place in the refigerator for 4 hours or overnight until it is cool.



Benefits of Pumpkin:


Pumpkin is a part of the squash family. Pumpkins are rich in provitamin A and antioxidant flavonoids. It helps prevent arteriosclerosis and cancer. Since they are rich in potassium and low in sodium, it acts to prevent hypertension and its negative consequences (arterial blood clots and stroke).

It is a good source of beta-carotene, which is beneficial to the loss of visual acuity or vision disorders originating in the retina.

It is 1 of the 3 of the most effective, proven anti-carcinogenic vegetables, since it contains beta-carotene, vitamin C and vegetable fiber.

It is a mild laxative, along with its soothing cation on the digestive tract. It is suggested for constipation.


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