Vegan Pumpkin Cheesecake With Gingersnap Pecan Crust Recipes
It takes a side-by-side comparison to prove that this cheesecake is vegan! It has a wonderful pumpkin flavor and a delightful texture. Your non-vegan guests will never suspect that it is dairy free!
Recipe From allrecipes.com
Provided by SarahRosenkrantz
Categories Fruits and Vegetables Vegetables Squash
Time 7h40m
Yield 8
Number Of Ingredients 14
Everybody loved this when I made it for my sister with celiac disease for Thanksgiving; from the November 2003 issue of "Bon Appetit." Note that prep time below includes chilling time.
Recipe From food.com
Provided by NeuroDoc
Categories Cheesecake
Time 7h40m
Yield 12 serving(s)
Number Of Ingredients 12
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Prepare an 8 inch springform pan by spraying it with non-stick spray and lining the bottom with a circle of parchment paper. Transfer the ginger …
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Prepare an 8 inch springform pan by spraying it with non-stick spray and lining the bottom with a circle of parchment paper. Transfer the ginger …
4.9/5 (33)
Total Time 45 mins
Category Dessert
Calories 586 per serving
- Add the gingersnap cookies to a food processor and process until only crumbs remain. Add in the melted butter and process until mixed.
- Prepare an 8 inch springform pan by spraying it with non-stick spray and lining the bottom with a circle of parchment paper.
- Transfer the ginger cookie crumbs and vegan butter mix to the springform pan and pat down firmly with the back of a spoon. Place into the freezer to set while you prepare the filling.
- Add the pumpkin purée, brown sugar and pumpkin pie spice to a saucepan and heat, stirring constantly until hot. This allows the brown sugar to melt and the flavors to blend with the pumpkin purée perfectly.
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From rainbownourishments.com
Simmer the mixture for 5 minutes then mix through the pecans. Remove from the heat. Pour the pecan topping on the chilled cheesecake. …
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Simmer the mixture for 5 minutes then mix through the pecans. Remove from the heat. Pour the pecan topping on the chilled cheesecake. …
4.7/5 (9)
Total Time 10 hrs 10 mins
Category Dessert
Calories 520 per serving
- Preheat the oven to 160°C (320°F). Line the bottom and sides of a spring-form or loose-bottom cake tin (I used a 20 cm or 8 inch cake tin).
- Add the cookies to a food processor and pulse until they form fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of the cake tin. Bake for 10 minutes and set aside.
- Add all ingredients to a food processor and blend until as smooth as possible. Pour the cheesecake filling into the cake tin and smooth the top. Tap the cheesecake on your kitchen bench a few times to remove any air bubbles.
- Bake the cheesecake for around 40 minutes or until the edges are slightly golden brown. The middle may still be a little jiggly but it will set over time.
PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST
From momlovesbaking.com
To make the crust, place 30 gingersnap cookies, ½ cup pecans, ¼ cup sugar and ¼ teaspoon salt in a food processor. Pulse until the cookies …
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To make the crust, place 30 gingersnap cookies, ½ cup pecans, ¼ cup sugar and ¼ teaspoon salt in a food processor. Pulse until the cookies …
5/5 (1)
Total Time 1 hr 55 mins
Category Dessert
Calories 628 per serving
- Place all of the crust ingredients (except margarine) in the Ninja Blender. Select SMOOTHIE and let it run for 20-30 seconds. Pour crumbs into medium bowl, add melted margarine and stir to combine. Press into an 8-inch springform pan. Press crust up the sides slightly, about an inch. Bake for 18-20 minutes or until slightly browned on edges. Let cool.
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PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST
From tastykitchen.com
For the crust: In a food processor, process the cookies with the pecans, sugar, salt and cinnamon until the cookies become fine crumbs, about 20 seconds. Add the melted butter and pulse until combined. Press mixture into the base of the …
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PUMPKIN CHEESECAKE WITH PECAN CRUNCH TOPPING - ISA …
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Mix on low speed until smooth and creamy, about 3-5 minutes. Scrape down the sides of the bowl, add the pumpkin puree and mix on low for another minute. Add the flour, spices, and salt and mix on low to combine. …
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Instructions. Preheat oven to 350. For the crust, Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9″ spring form …
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Nov 20, 2020 - No one will ever guess this cheesecake, with its silky pumpkin filling and fragrant gingersnap-pecan crust, is vegan and so simple to make! Nov 20, 2020 - No one will ever …
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1 cup crushed vegan gingersnap cookies; 3 tablespoons margarine, melted; 1 pound non-dairy cream cheese; 1 (15 ounce) can pumpkin puree; 1 cup white sugar; ½ (12 ounce) package …
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2 cups crushed gingersnap cookies . 1 / 3 cup Land O Lakes® Butter, melted . Cheesecake. 1 1 / 4 cups firmly packed brown sugar . 4 (8-ounce) packages cream cheese, softened . 4 large …
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2 cups crushed gingersnap cookies . 1 / 3 cup Land O Lakes® Butter, melted . Cheesecake. 1 1 / 4 cups firmly packed brown sugar . 4 (8-ounce) packages cream cheese, softened . 4 large …
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