Vegan Pumpkin Cheesecake

It’s incredibly light in weight, but it tastes rich and creamy. This cheesecake is perfect for the holidays because it contains no dairy. No one needs to know that this baked vegan pumpkin cheesecake is vegan because one can hardly notice any difference.

Vegan Pumpkin Cheesecake

The graham cracker crust complements the subtle spice of the cream cheese filling, and both work well with the seasonal flavors of autumn. Boost the visual appeal by placing a dollop of vegan whipped cream on each slice.

Another Cheesecake here on this blog that is totally delicious is my Tofu Cheesecake Vegan.

Vegan pumpkin cheesecake recipe

Set the oven temperature to 375 degrees Fahrenheit and wrap a 9-inch springform pan with aluminum foil. The crust’s dry components (Unbleached white flour, Coconut Sugar, Cornstarch, baking powder, Ground cinnamon, Ground nutmeg, Ground ginger, Ground cloves, and cardamom) should be combined in a large basin.

Graham cracker crumbs can also be used. If you do not want to make this much effort, you can use graham crackers to make a graham cracker crust. Press the crust mixture into a 10-inch springform pan. Bake for only 5 minutes to crisp the crust. Get the stove going.

The tofu press can be used to press and drain extra-firm tofu. Start by blending or processing the tofu, sugar, cooked pumpkin, starch, vanilla, and salt until smooth. Next, layer the filling on top of the crust in an even layer. Bake the cheesecake for an hour or until the top is golden brown and the center is nearly set. If you prefer a firm cheesecake, add some finely chopped pecans. Serving it before it cools will produce a soft, unappetizing texture. The cheesecake will still be somewhat softer four hours after it’s cooked.

Main Ingredients for a vegan pumpkin cheesecake recipe

Coconut Sugar

Some people think it is better for your health because coconut sugar comes from coconut trees instead of factories.

Vanilla

Improve the flavor of the vegan pumpkin cheesecake by adding a few drops of vanilla essence.

Unbleached white flour

Unbleached flour has a coarser texture and an off-white hue that fades over time compared to bleached flour. As a result, it can enhance the cheesecake’s overall flavor.

Firm Tofu (Mori Nu)

Since liquid would make the other flavors less strong, the best vegan cheesecake is one that is baked. So, extra-firm tofu is highly recommended.

Coconut oil

Coconut oil lends a pleasant sweetness and nutty flavor to dishes and may be used in a balanced diet. You may also use melted vegan butter that has been melted as an alternative.

Cooked pumpkin, plain

Pumpkin has a distinct flavor that sets it apart from other foods. After being cooked, it has a sweet potato flavor, but when dried, it acquires a nutty aroma and taste. After cooking the pumpkin, make a pumpkin puree for the pumpkin cheesecake.

Cornstarch

Small amounts of cornstarch or flour added to the pumpkin cheesecake mixture help prevent breaking and simplify the cake to cut into equal pieces.

Coriander

Coriander leaves have a taste that is sugary, sour, and refreshing. When roasted, the beans smell like flowers and taste earthy, tart, and sweet.

Ground cinnamon

Cinnamon has a sweet, woodsy taste with a hint of citrus, and its spicy flavor is often compared to the strong punch of cloves.

Ground nutmeg

It tastes warm and nutty and is often mixed with cinnamon in sweets like pumpkin pie. Nutmeg is very popular not only because it tastes great but also because it might be good for your health.

Ground ginger

The flavor of ground ginger is floral and fruity, with notes of citrus and sweetness.

Ground cloves

Clove powder has a strong sweet, minty, spicy taste and hints of bitterness and sourness.

Pecans, finely chopped

Pecans share the rich, nutty sweetness of butter. In addition, pecans have a distinct and delicious flavor because of the oil they contain.

What tips need to be followed while making cheesecake filling?

A springform pan or cheesecake pan is essential to making a delicious cheesecake. Cheesecakes baked in these pans have fewer cracks on the bottom and sides. In addition, if baked in advance, the crust will be crisp and sturdy after removal from the pan.

A cheesecake’s filling shouldn’t be overly airy. Inconspicuous air bubbles in your cheesecake will diminish its visual appeal.

When making a filling, combining the components at a low to medium speed is best, so the filling can stay airy. The cheesecake pan must be placed within a bigger pan filled with water to bake in a water bath. It facilitates gradual, even baking, essential for achieving a velvety cheesecake’s desired texture.

Baking cheesecake at a lower temperature for a longer period yields the most outstanding results in terms of texture. Extends the cheesecake’s ability to retain its moisture. Bake it at medium heat to avoid over-browning the cheesecake’s top. It prevents the cheesecake’s top from cracking and makes the filling fluffy, light, and smooth.

How to store the leftover vegan pumpkin cheesecake?

To extend their shelf life, cheesecakes should be refrigerated at 40 degrees or less, where bacteria cannot grow. Compared to traditional cheesecakes, plant-based versions taste best when served at room temperature. The best way to defrost a cake that has been frozen is to place it in the fridge the night before. And then, three hours before serving, let it sit at room temperature.

Refrigerating it for a week or freezing it for at least six months ensures its viability. Store it in an airtight container to extend its shelf life and prevent it from taking on the odors and tastes of other foods in the fridge or freezer.

How can you tell if the cheesecake is done?

After your tofu cheesecake has finished baking, more work still needs to be done. The cheesecake needs a little more time to set before it can be eaten. The longer the tofu cheesecake has to set in its shape, the more authentic it will look and taste. There’s no sense in rushing things, so put it off as long as possible.

Put your tofu cheesecake in the fridge for at least four hours if you can’t wait the recommended 24 hours before serving.

What makes a vegan pumpkin cheesecake recipe so special?

This vegan pumpkin cheesecake recipe differs from the norm because it asks for dairy-free vegan cream cheese, a whole can of pumpkin puree, and a greater quantity of spices. Cheesecake benefits from this abundance of taste. This cheesecake is ideal for the autumn since the topping mimics the flavor of a pecan pie. This rich vegan cheesecake can be prepared in minutes using a tofu press, a food processor, and a few basic ingredients.

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