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Pecan-Dusted Pumpkin Cheesecake

Pecan-Dusted Pumpkin Cheesecake

It’s time to get serious. We’re at the 11th hour, the final countdown, the insert-your-own-metaphor-here. It’s time to blow away your holiday guests with outrageously good (vegan, parve) desserts. Sure, the holidays also have a little something to do with spending time together and celebrating, but really? Who’s kidding whom, here? It’s all about the pumpkin cheesecake, and this recipe is sure to garner you some faithful fans.

By Robin Robertson
Serves 8

What You Need:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup soy margarine, melted
  • 1 pound firm silken tofu
  • 1 15-ounce can pumpkin puree
  • 3/4 cup light-brown sugar
  • 1 teaspoon rum extract (optional)
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground nutmeg
  • 1 cup pecans, toasted and ground

What You Do:
1. Preheat the oven to 350 degrees. Lightly oil a 9-inch springform pan or coat with nonstick spray. Place crumbs directly in pan, add the melted margarine and toss with fork to combine. Press crumb mixture into bottom and sides of pan, and bake for 5 minutes. Remove from oven and set aside to cool.

2. Place the tofu in a food processor and process until smooth. Add the pumpkin and process until blended. Add the sugar, rum extract (if using), cinnamon, allspice, and nutmeg and process until well blended. Spread the filling evenly into the cooled crust. Bake for 40 to 45 minutes, or until firm.

See Also

3. Turn off the oven and allow cheesecake to cool in the oven for 45 minutes to an hour without opening the oven door. Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving. When ready to serve, sprinkle the ground pecans evenly over the top of the cheesecake.


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