Plant-based Pumpkin Cheesecake

With the holiday season rolling in, I decided it was time to create a dessert recipe that is both delicious and nutritious. After a couple of tries, this is what I developed to share with you. It’s easy to make, keeps well for several days and everyone will love it!

Plant-based Pumpkin Cheesecake

This recipe is gluten-free and vegan (and you’d never guess)!

325 degree F oven 9” Spring form pan Parchment paper

Ingredients:

1 block firm tofu, drained and broken into quarters 1 c tahini 1 can organic pumpkin or 1 1/2 c fresh cooked pumpkin, pureed 1/4 c pure maple syrup Scant 1/4 c organic sugar Juice and zest from one lemon 1 c unsweetened plant milk of your choice (I use soy) 1 tsp vanilla extract 1/2 c chickpea flour 1/2 c almond meal/flour 1/2 tsp baking powder 2 tsp ea ground cinnamon & cardamom 1 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/8 tsp salt (Himalayan sea salt if you have it)

For crust: 1 1/2 c crushed pecans

Method:

Trace bottom of spring form pan onto parchment paper with a pencil, cut and line pan. Lightly oil sides of pan.

In food processor, add the tofu and process until smooth. Add the next 7 ingredients and process until smooth.

In a small bowl, combine dry ingredients and whisk together until well combined. Add dry ingredients to wet ingredients in processor and process until incorporated, stopping and scraping down sides of processor a couple of times as needed.

Pour the crushed pecans into the spring form pan and spread evenly across the bottom. Pour the cheesecake mixture over the crushed pecans.

Bake in center rack of oven 1 hour 15-20 minutes, or until toothpick inserted in center of cake comes out clean.

Cool on wire rack for 10 minutes. Undo the spring form pan and leave cake on pan bottom until completely cool. Carefully slide the cake (with the parchment paper still beneath) onto a nice plate for serving.

Garnish with a light drizzle of maple syrup and a dollop of coconut whipped cream at the point of service.