With Thanksgiving less than a week away (yes, really!) it seemed appropriate that today’s Flashback Friday post be about my favorite Thanksgiving dessert: pumpkin cheesecake. The cheesecake in the photo is from last year because I won’t be making it this year until next Wednesday, and by then it may be too late for you to decide that you want to make it too!
(Here’s my recipe in case you want to try it:)
Pumpkin Cheezecake with Cranberry Drizzle
Dense and rich with spiced pumpkin flavor, this dessert is a natural for your Thanksgiving table. The gorgeous orange color offset by the vivid drizzle of cranberry makes a beautiful presentation. From 1,000 Vegan Recipes by Robin Robertson © 2009, John Wiley and Sons.
1 1/2 cups vegan ginger snap or graham cracker crumbs
1/4 cup vegan margarine, melted
2 (8-ounce) containers tofu cream cheese
1 (15-ounce) can solid pack pumpkin
1 cup light brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/3 cup cranberry sauce
1 tablespoon pure maple syrup
1 teaspoon melted vegan margarine
1. Make the crust: Preheat the oven to 350ºF. Grease a 9-inch springform pan. Place the crumbs in the bottom of the pan, add the melted margarine, and mix with a fork to blend. Press the crumb mixture into bottom and sides of pan and set aside.
2. Make the filling: In a food processor, combine the cream cheese and pumpkin and process until blended. Add the sugar, cornstarch, cinnamon, allspice, and nutmeg and process until well blended.
3. Pour the filling into the prepared crust. Bake for 45 minutes. Turn off the oven and leave cheesecake in the oven for another 15 minutes. When done, edges should be golden and starting to pull away from sides of pan, and center should be soft set. Remove the cake from the oven and cool at room temperature for 1 hour. Refrigerate for at least 3 hours before serving.
4. Make the drizzle: In a blender or food processor, combine the cranberry sauce, maple syrup, and margarine and blend until smooth. Pour the mixture into a squeeze bottle or small pitcher and drizzle the over the top of the cheesecake. Keep refrigerated.
NOTE: When made in a 9-inch springform pan, this cheesecake isn’t very “tall” — if you prefer more height, make it in an 8-inch springform pan or add an extra 8 ounce container of vegan cream cheese to the batter, along with a little more sugar and spices, to taste.