Pumpkin Praline Cheesecake

This vegan cheesecake combines two American favorites—pumpkin and pecan pie—into one fantastic dessert.

Serves 8-10

What You Need For The Crust:

  • 1 package (7 ounces) vegan graham crackers (such as Health Valley)
  • 1/2 teaspoon cinnamon
  • 1/4 cup non-hydrogenated margarine

What You Need For The Filling:

  • 2 pounds (32 ounces) extra firm tofu
  • 1 14-ounce can pumpkin puree
  • 1 cup unbleached cane sugar
  • 4 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt

What You Need For The Frosting:

  • 1 cup powdered sugar
  • 2 tablespoons non-hydrogenated soy margarine
  • 2 tablespoons soy milk
  • 1 teaspoon vanilla
  • Maple Pralines (see VegNews recipe)

What You Do:

  1. Preheat the oven to 350 degrees. In a food processor, place the graham crackers and cinnamon, and process for 1 minute to crush the crackers. Add the margarine and process an additional minute, and transfer to a spring form pan. Using your hands, press the mixture firmly to cover the bottom of the pan. Place the pan on a cookie sheet, and set aside.
  2. Rinse the food processor and shake out any excess water. Place all of the filling ingredients inside and process for 3 minutes or until very smooth. Scrape down the sides of the bowl and process an additional 2 minutes. Pour the filling over the prepared crust and smooth the top of the cheesecake. Bake for 35 minutes, keeping the pan on the cookie sheet. Remove the sheet from the oven and allow the cheesecake to cool for 20 minutes or until the pan is cool to touch. Loosely cover the spring form pan and chill the cheesecake in the refrigerator for several hours or overnight.
  3. Place all of the frosting ingredients, except the Maple Pralines, in a food processor and process for 1-2 minutes or until light and fluffy. To finish the cheesecake, loosen the sides with a spatula and remove the ring from the spring form pan. Transfer the cheesecake to a platter or large plate, spread the frosting over the top, and sprinkle with the Maple Pralines.

More Recipes

Vanilla Tarts with Cranberry Compote {Recipe}

Please pass the cranberries—so we can make seasonal tarts!
Read More »

Easy Roasted Tomato Soup with Cashew Cream {Recipe}

Hearty, comforting tomato soup has never been this easy.
Read More »

Pumpkin Lasagna Rollups {Recipe}

Whether it’s a holiday potluck or a cozy night at home, this seasonal, savory crowd-pleaser is sure to be a hit at your next gathering!
Read More »

Easy Vegan Pumpkin Pie

No holiday is complete without pumpkin pie. Embrace the feeling of fall, the oncoming of winter, and the all-around festive nature of this pie!
Read More »

5 Mouthwatering Vegan Pumpkin Recipes

VegNews gives you the lowdown on the fall pumpkin craze, including five seasonal recipes you’ll be dying to dig into.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »