Recipe courtesy of Angel Ramos,
Jorge Pineda,
and
Joy Pierson
Vegan Pumpkin Cheesecake with Vanilla Cream Cheese Frosting and Apple Cider Reduction
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1031
- Total Fat
- 56
- Saturated Fat
- 18
- Carbohydrates
- 136
- Dietary Fiber
- 14
- Sugar
- 107
- Protein
- 12
- Cholesterol
- 0
- Sodium
- 662
- Total: 3 hr 40 min
- Prep: 40 min
- Inactive: 1 hr
- Cook: 2 hr
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.