Pumpkin Praline Cheesecake (Vegan)

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Pumpkin Praline Cheesecake (Vegan)

Source: Go Dairy Free Newsletter (www.godairyfree.org)

 

Chef Beverly Lynn Bennett mastered this recipe for a dairy free desserts

article in the November 2004 edition of VegNews. Otherwise known as

the accomplished Vegan Chef, Beverly co-authored the " The Complete

Idiot's Guide to Vegan Living " , and has been kind enough to share this

exclusive recipe with us. Contact us with your feedback if you decide to

tempt holiday guests with this incredible Non-Dairy Cheesecake!

 

Chef's Tip: This delicious and unique dairy-free cheesecake makes the

perfect dessert for a holiday gathering. Alternatively, make several cakes,

wrap them in bakery boxes, tie with a beautiful ribbon, and give as gifts.

 

 

Yield: one 9-inch (23 cm) cheesecake

 

 

Ingredients - Pie Crust:

 

1 package (7 ounces) (200 g) vegan (GF) graham crackers

1/2 teaspoon cinnamon

1/4 cup non-hydrogenated soy margarine

 

Ingredients - Filling:

 

2 pounds (32-ounces) (900 g) extra firm tofu

one 14-ounce (400 g) can pumpkin purée

1 cup unbleached cane sugar

4 teaspoons vanilla

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon salt

 

Ingredients - Frosting:

 

1 cup vegan powdered sugar

2 tablespoons (6 tsp) non-hydrogenated soy margarine

2 tablespoons (30 ml) soy milk

1 teaspoon vanilla

 

 

Directions:

 

Preheat the oven to 350 F (175 C). Begin by preparing the crust. In

a food processor, place the graham crackers and cinnamon, and

process for 1 minute in order to crush the crackers. Add the margarine

and process an additional minute, and transfer to a springform pan.

Using your hands, press the mixture firmly to cover the bottom of

the pan. Place the pan on a cookie sheet, and set aside.

 

Rinse the food processor and shake out any excess water. Place all

of the filling ingredients in the food processor and process for 3

minutes or until very smooth and creamy. Scrape down the sides of

the bowl and process an additional 2 minutes. Pour the filling over

the prepared crust and smooth the top of the cheesecake. Bake for

35 minutes, keeping the pan on the cookie sheet. Remove the sheet

from the oven and allow the cheesecake to cool for 20 minutes or

until the pan is cool to the touch. Loosely cover the springform pan

and chill the cheesecake in the refrigerator for several hours or

overnight.

 

Place all of the frosting ingredients in the food processor and process

for 1-2 minutes or until light and creamy. To finish the cheesecake,

loosen the sides with a spatula and remove the ring from the

springform pan. Transfer the cheesecake to a platter or large plate,

spread the frosting over the top, and sprinkle with the Maple Pralines

(recipe follows).

 

 

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Maple Pralines (Vegan, Gluten-Free, Soy-Free)

 

 

Yield: 1 cup

 

 

1 cup pecans, roughly chopped

1/4 cup maple syrup

1/8 teaspoon cinnamon

 

 

Directions:

 

Placing the pecans in a pie pan and bake at 350 F (175 C) for

5-7 minutes or until fragrant and lightly toasted. Remove from

the oven and set aside.

 

In a small saucepan, place the maple syrup and cinnamon. Over

medium heat, bring the mixture to a boil, and continue to boil for

an additional minute. Add the toasted pecans, stir well to thoroughly

coat, and continue to cook an additional 1-2 minutes while stirring

constantly.

 

Transfer the pecans back to the pie pan, spread out in a single layer,

and set aside to cool completely. When cooled, loosen the pecans

from the pan, breaking into small clusters, and store in an airtight

container in the refrigerator.