Vegan Pumpkin Cheesecake with Vanilla Cream Cheese Frosting and Apple Cider Reduction

Total Time:
3 hr 40 min
Prep:
40 min
Inactive:
1 hr
Cook:
2 hr

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Cheesecake:
  • 4 cups vegan cream cheese
  • 2 cups agave nectar or maple syrup
  • 2 cups plain unsweetened soy milk
  • 1 cup pumpkin puree
  • 1 1/2 cups (12 ounces) silken tofu
  • 1 cup arrowroot powder
  • 1 tablespoon agar powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Apple Cider Reduction:
  • 4 cups apple cider
  • 1 cup unrefined sugar
  • 1/4 teaspoon freshly grated nutmeg
  • Vanilla Cream Cheese Frosting:
  • 2 cups confectioners' sugar
  • 1 cup Earth Balance Natural Buttery Spread, softened
  • 1/2 cup baby Thai coconut meat or creamed coconut
  • 1 teaspoon vanilla extract
  • 1 cup vegan cream cheese
Directions
  • Preheat the oven to 350 degrees F. Wrap aluminum foil around the bottom and halfway up the sides of a 9-inch springform pan to prevent any leaking.

  • Combine the cream cheese, agave, soy milk, pumpkin, tofu, arrowroot, agar, cinnamon, and nutmeg in a large mixing bowl and stir together. Transfer to a blender and blend until smooth and ingredients are fully integrated. This may have to be done in batches. Pour the mixture into the prepared springform pan.

  • Put the cheesecake in a large baking pan and fill the pan halfway with hot water. Bake for about 2 hours, until lightly browned. Remove, let cool, cover, and refrigerate. The cheesecake can be made up to 2 days ahead of time.

  • To make the cider reduction, combine the cider, sugar, and nutmeg in a pot and bring to a simmer over medium heat. Simmer, stirring occasionally, until the mixture is reduced by half and is syrupy, 1 to 1 1/2 hours. The reduction can be made and refrigerated up to 2 hours ahead of time. Bring to room temperature before serving.

  • To make the frosting, mix together the confectioners' sugar and buttery spread in a large bowl. Set aside. Combine the coconut meat and vanilla extract in a blender and blend for 2 minutes. Transfer to a stand mixer or to a bowl and use a hand mixer. Add the confectioners' sugar mixture and cream cheese and mix thoroughly until a smooth frosting is formed.

  • To serve, remove the foil from the pan. Run a knife around the outer edge of the cheesecake and release the springform pan clamp. Put the cake on a plate or cake stand. Pipe frosting on the pie as desired. Drizzle the reduction over the cheesecake. Cut into wedges and serve.


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    Recipe courtesy of Food Network Kitchen