Pumpkin Cheesecake

Pumpkin Cheesecake

After about four different Thanksgiving celebrations stretched over two weeks, I think I can official say that I’m over it.  Although I bet if you give me about a week I’ll probably be ready for more!

On the actual holiday we had about eight friends over, and I ended up serving green bean casserole (and updated the recipe), sweet potato casserole, mashed potatoes, roasted brussels sprouts and a cashew nut roast with herb stuffing.  And of course, lots and lots of gravy!  I reduced the margarine in the nut roast recipe, but I think that I would probably tweak it more next time I make it – maybe also reducing the onion.

And I just couldn’t resist… I had to make a pumpkin cheesecake for dessert.  I used this recipe, which is simple to make and incredibly delicious.  If you use a pre-made vegan graham cracker crust it’s even easier.  But if you can’t find one or want to make your own, I used the following recipe, and it worked out really well.

Vegan Graham Cracker Crust

6 tablespoons non-dairy margarine
1 1/2 cups graham cracker crumbs
1/4 cup sugar

Melt the margarine.  Mix together graham cracker crumbs and sugar.  Add the melted margarine and stir to combine.  Press the mixture firmly into your oiled pie plate.

Notes: I used a 9-inch pie plate, but this would fit fine in a larger or smaller plate.  If the crust is a little dry, you could always try adding water a few teaspoons at a time until it’s moist enough to hold together in the plate.  There’s no need to pre-bake this crust, and it gets even better (as does the cheesecake) if you let it set overnight.  Enjoy!

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10 Responses to “Pumpkin Cheesecake”

  1. if i could, i would draw little hearts all over this photo. yummmm.

  2. Oh my, I thought the cheesecake looked wonderful enough, but then I clicked on your links for the other dishes served … can I come to your house next Thanksgiving? :)

  3. Yum, that’s the PETA pie I’ve been freaking out over for the past couple weeks, sooooo good! Next time I make it I want to try and make a crust as well… so far I’ve only done it in the pre-made ones. This is so delicious it deserves a homemade crust!

  4. I’ve never been able to find graham crackers or crumbs without honey anywhere! I read somewhere there are some Nabisco original graham crackers in a red box sold at Walmart on the east coast that don’t have honey. Then all the pre-made crusts I’ve seen at the store have trans-fats.

    Maybe I’ll have to check at Whole Foods the next time I make the drive down there.

  5. it looks amazing and has me salivate like I’ve never salivated before. (delicious to think about it, innit?)

  6. I made this crust tonight (with this filling – http://www.food.com/recipe/vegan-pumpkin-pie-68432) and after in the oven for 15 minutes it started to burn around the edges? Any idea why?

    I pulled the pie from the oven early, and let it sit.

    My husband and I still ate it, and it was delicious! However for aesthetic sake, I would like it to not burn.

    Any input is appreciated.

  7. Hi, Carolyn! I’m not sure why it was burning – perhaps the oven temp was higher for the filling you used? The link you posted isn’t working for me, so I can’t see the recipe to know for sure. If that happens again you can put a ring of foil around the edge of the pie plate to cover the crust. This should help it from getting too much color.

  8. What a hoot! This is my 2nd vegan Thanksgiving and I thought I would try dessert this year.

    Who knew that the Tofutti Cream Cheese came in Herb and Garlic flavor? Well, I do now!

    Surprisingly, the cheesecake isn’t awful…tastes fine, just leaves a garlicky aftertaste. Maybe I have invented a new dip!

Trackbacks/Pingbacks

  1. Pumpkin Pie « Eat Well. Live Well. Be Well. - 01. Nov, 2010

    [...] The crust was a recipe from C’est La Vegan. [...]