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So creamy, so lush, you will hardly believe it can stand up. This recipe has all the pumpkiny flavors of fall crammed into one rich and dreamy cheesecake—which just happens to be vegan.
Ingredients
Directions
Preheat your oven to 325F/about 170C and make room for a large roasting pan to sit in the middle of the oven, removing the top rack if necessary. Grease a 9-inch (23cm) spring-form pan with vegan butter. Grind or crush the vegan graham crackers and pecans (if using) into a fine crumb and add them to a mixing bowl. Use a fork to stir in the cinnamon, followed by the melted butter until evenly coated. Pour the crumbs into your greased pan and press them down to evenly distribute along the bottom and about 1 inch up the sides.
Refrigerate the crust while preparing the filling.
Add all of the filling ingredients to a blender and blitz until completely smooth and creamy, stopping to scrape down the sides as necessary. Pour the filling into the prepared pan, getting out as much as possible, then smooth it out with a spatula or the back of a spoon.
Fill a large roasting pan with water up to about 1-2 inches deep and place it in the middle of the oven. Place the cheesecake on a sheet of aluminum foil, bring up the sides enough to prevent any water from leaking in, and put it in the water bath. Bake the cheesecake for one hour.
After baking, allow the cheesecake to come to room temperature and refrigerate for a minimum of 4 hours, but preferably overnight.
Ingredients
Directions
Preheat your oven to 325F/about 170C and make room for a large roasting pan to sit in the middle of the oven, removing the top rack if necessary. Grease a 9-inch (23cm) spring-form pan with vegan butter. Grind or crush the vegan graham crackers and pecans (if using) into a fine crumb and add them to a mixing bowl. Use a fork to stir in the cinnamon, followed by the melted butter until evenly coated. Pour the crumbs into your greased pan and press them down to evenly distribute along the bottom and about 1 inch up the sides.
Refrigerate the crust while preparing the filling.
Add all of the filling ingredients to a blender and blitz until completely smooth and creamy, stopping to scrape down the sides as necessary. Pour the filling into the prepared pan, getting out as much as possible, then smooth it out with a spatula or the back of a spoon.
Fill a large roasting pan with water up to about 1-2 inches deep and place it in the middle of the oven. Place the cheesecake on a sheet of aluminum foil, bring up the sides enough to prevent any water from leaking in, and put it in the water bath. Bake the cheesecake for one hour.
After baking, allow the cheesecake to come to room temperature and refrigerate for a minimum of 4 hours, but preferably overnight.
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