In honor of Thanksgiving, I wanted to share this dessert from the book Vegan Holiday Cooking by my friends at Candle Cafe. This recipe includes classic Thanksgiving ingredients such as pumpkin, apple cider, cinnamon, and nutmeg . The pie and frosting can be made up to 2 days ahead of time. Enjoy!
serves 8 to 10
4 cups vegan cream cheese
2 cups agave nectar or maple syrup
2 cups plain unsweetened soy milk
1 cup pumpkin puree
1 ½ cups (12 ounces) silken tofu
1 cup arrowroot powder
1 tablespoon agar powder
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
apple cider reduction
4 cups apple cider
1 cup unrefined sugar
¼ teaspoon freshly grated nutmeg
½ recipe Vanilla–Cream Cheese Frosting (page 73), (optional)
Preheat the oven to 350°F. Wrap aluminum foil around the bottom and halfway up the sides of a 9-inch spring form pan to prevent any leaking.
Combine the cream cheese, agave, soy milk, pumpkin, tofu, arrowroot, agar, cinnamon, and nutmeg in a large mixing bowl and stir together. Transfer to a blender and blend until smooth and ingredients are fully integrated. This may have to be done in batches. Pour the mixture into the prepared spring form pan.
Put the cheesecake in a large baking pan and fill the pan halfway with hot water. Bake for about 2 hours, until lightly browned. Remove, let cool, cover, and refrigerate. The cheesecake can be made up to 2 days ahead of time.
To make the cider reduction, combine the cider, sugar, and nutmeg in a pot and bring to a simmer over medium heat. Simmer, stirring occasionally, until the mixture is reduced by half and is syrupy, 1 to 1½ hours. The reduction can be made and refrigerated up to 2 hours ahead of time. Bring to room temperature before serving.
To serve, remove the foil from the pan. Run a knife around the outer edge of the cheesecake and release the spring form pan clamp. Put the cake on a plate or cake stand. Pipe or spread the top of the cheesecake with the frosting. Drizzle the reduction over the cheesecake. Cut into wedges and serve.
vanilla–cream cheese frosting
2 cups confectioners’ sugar
1 cup Earth Balance Natural Buttery Spread, softened
½ cup baby Thai coconut meat or creamed coconut
1 teaspoon vanilla extract
1 cup vegan cream cheese
To make the frosting, mix together the confectioners’ sugar and buttery spread in a large bowl. Set aside.
Combine the coconut meat and vanilla extract in a blender and blend for 2 minutes. Transfer to a stand mixer or to a bowl and use a hand mixer. Add the confectioners’ sugar mixture and cream cheese and mix thoroughly until a smooth frosting is formed.
4 cups vegan cream cheese
2 cups agave nectar or maple syrup
2 cups plain unsweetened soy milk
1 cup pumpkin puree
1 ½ cups (12 ounces) silken tofu
1 cup arrowroot powder
1 tablespoon agar powder
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
apple cider reduction
4 cups apple cider
1 cup unrefined sugar
¼ teaspoon freshly grated nutmeg
½ recipe Vanilla–Cream Cheese Frosting (page 73), (optional)
Preheat the oven to 350°F. Wrap aluminum foil around the bottom and halfway up the sides of a 9-inch spring form pan to prevent any leaking.
Combine the cream cheese, agave, soy milk, pumpkin, tofu, arrowroot, agar, cinnamon, and nutmeg in a large mixing bowl and stir together. Transfer to a blender and blend until smooth and ingredients are fully integrated. This may have to be done in batches. Pour the mixture into the prepared spring form pan.
Put the cheesecake in a large baking pan and fill the pan halfway with hot water. Bake for about 2 hours, until lightly browned. Remove, let cool, cover, and refrigerate. The cheesecake can be made up to 2 days ahead of time.
To make the cider reduction, combine the cider, sugar, and nutmeg in a pot and bring to a simmer over medium heat. Simmer, stirring occasionally, until the mixture is reduced by half and is syrupy, 1 to 1½ hours. The reduction can be made and refrigerated up to 2 hours ahead of time. Bring to room temperature before serving.
To serve, remove the foil from the pan. Run a knife around the outer edge of the cheesecake and release the spring form pan clamp. Put the cake on a plate or cake stand. Pipe or spread the top of the cheesecake with the frosting. Drizzle the reduction over the cheesecake. Cut into wedges and serve.
vanilla–cream cheese frosting
2 cups confectioners’ sugar
1 cup Earth Balance Natural Buttery Spread, softened
½ cup baby Thai coconut meat or creamed coconut
1 teaspoon vanilla extract
1 cup vegan cream cheese
To make the frosting, mix together the confectioners’ sugar and buttery spread in a large bowl. Set aside.
Combine the coconut meat and vanilla extract in a blender and blend for 2 minutes. Transfer to a stand mixer or to a bowl and use a hand mixer. Add the confectioners’ sugar mixture and cream cheese and mix thoroughly until a smooth frosting is formed.
