What’s better than cheesecake and pumpkin pie? A double layered pumpkin cheesecake!
Now I know what you’re thinking, “how could this heavenly creation exist?” well it’s all thanks to a fantastic blogger and cook, Susan Viosin! She is the creator of the FatFree Vegan Kitchen and more importantly, the creator of the vegan double layered pumpkin cheesecake that I mentioned!
When I stumbled onto her blog years ago I drooled over the pictures and tasty looking recipes but didn’t think for a minute that I could produce anything that resembled her pictures. It wasn’t until I came across her 2 layered pumpkin cheese cake I decided, that, come hell or high water, I was going to make this!
It turns out this recipe is incredibly easy to make and only takes the ability to dump things into a food processor! Literally! I love how simple it is and I made it simpler by buying a premade graham cracker crust.
It was only after I got it into the oven that I began to worry that it may have been “Too” easy and wondered if it would manage to look/ taste as good as she describes.
I impatiently waited for it to cook and even more impatiently waited for it to cool. When the moment finally came to cut the cheesecake I held my breath and cut a slice! To my glee it was BEAUTIFUL! I grabbed a fork and eagerly took a bite… It was DELICIOUS!
I had made a beautiful and tasty dessert that would delight anyone and trust me I fed it to my omnivore friends and they keep asking for more. Its attendance is request at all our friends holiday meals and I couldn’t be happier to oblige.
So go check our Susan’s amazing blog.
I have since tried other recipes from her blog and I can tell you the woman knows vegan cooking/baking. She has inspired some of my own recipes and I am so grateful that there are talented people like her out there who can help people like me… who can burn water….seriously, it’s happened.
Give the 2 layered pumpkin cheesecake a try, you will love it and so will your friends and family!
Double Layered Pumpkin Cheesecake
Author: Susan Viosin at FatFree Vegan Kitchen
8 ounces Tofutti Better Than Cream Cheese (look for the non-hydrogenated version in the yellow container)
12 ounces extra-firm silken tofu (Mori-nu brand in aseptic package)
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla
1/2 cup pumpkin puree (canned, not pumpkin pie mix)
2 teaspoons rum (optional)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg (please!)
1 pre-made 8-inch graham cracker crust (or oatmeal cookie crust)
Preheat the oven to 350F.
Put the first set of ingredients (toffuti through vanilla) in a food processor and puree until completely smooth. It should be silky smooth–not chalky or lumpy.
Remove a heaping cup of this mixture from the processor and spread it in the bottom of the crust.
Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle. Bake until the center is almost set, about 50-60 minutes. (Insert a toothpick. If it comes out liquidy and cold, give it more time, until the center is firm.) Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours. Serve to delighted guests. (Don’t tell them it’s vegan, and they won’t know!)
Preparation time: 10 minute(s) | Cooking time: 50 minute(s)
Number of servings (yield): 8
* Republished from FatFree Vegan Kitchen