Pumpkin Cheesecake with Candied Cranberries
A couple of years ago before Thanksgiving, my friend Mark had me over for a super yummy Thanksgiving meal. He made the best cheesecake ever- the recipe came from the Vegetarian Times, and it’s a great option for your Thanksgiving menu this year.This cheesecake is adapted from a recipe in the Nov/Dec 2009 issue of Vegetarian Times, and was originally submitted by Kathryn Hostettler who won honorable mention in the recipe contest in that issue.To make it a bit easier, Michael uses a pre-made graham-cracker crust, and also uses Whole Foods Market Organic Pumpkin Pie Filling as part of the cheesecake filling.
240 min cook | 5 servings | 20 min prep
- Sugar Free
- fresh cranberries
- rinsed and drained
- Prick each cranberry several times with straight pin.
Quick ‘N’ Easy Hot CocoaFebruary 4th, 2013
Chocolate-Covered StrawberriesFebruary 4th, 2013
Seitan in a Balsamic-Wine ReductionFebruary 4th, 2013
Cauliflower Buffalo WingsJanuary 15th, 2013
Vegan Fudge (Chocolate)September 29th, 2012