Pumpkin Cheesecake

Busy, busy, busy with my hands in many projects right now, but I had time to whip up this new Pumpkin Cheesecake recipe last night. This uses mostly store-bought ingredients, so it's really quick to make. It's the perfect texture and has just the right level of sweetness to offset the tartness of the sour cream.

I also got around to marinating a Tofurkey in beer and making a delicious beer gravy with it too! I will try my best to get the recipe for that soon so you can make the best Tofurkey ever this holiday ;) I have to run, but here's the recipe for that tasty Pumpkin Cheesecake:



Pumpkin Cheesecake

1- 12 oz container vegan sour cream
1- 8 oz container vegan cream cheese
1- 15 oz can pureed pumpkin
1/2 C sugar
1 tsp cinnamon
1 tsp vanilla
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp ener-g egg replacer
1 store-bought 9" vegan graham cracker pie crust

In a food processor, blend together all ingredients except the crust! Pour mixture into pie crust and bake at 350 degrees for one hour. It's advisable to put another dish of water in the oven with the pie to keep it from drying out and splitting. Allow to cool for an hour at room temperature before placing into the fridge for another two hours.


Don't miss another post! Subscribe to Eating Consciously by Email

Find me elsewhere...

www.veganfacebook.com
www.vegantwitter.com
www.veganexaminer.com
www.veganyoutube.com