Made this vegan pumpkin cheesecake for Easter this weekend. I really wanted something that was decadent, special and non-dairy so the whole family could enjoy it. [Get the recipe here].
First I made the topping, crushed it up nicely with a fork.
Next, I made the crust. I used Target-brand gingersnaps. I will say this, they are not my favorite gingersnaps. They are very gingery. I like the nice crisp-thin ones. These are thick and slightly-burned tasting. It wasn’t the best option for the crust. Next time, I would use better cookies OR do 1/2 gingersnap and 1/2 graham cracker. I do not like graham cracker crusts which is why I opted for the snaps…. but that wasn’t really a good decision.
Next up – the filling. My blender did a good job, but it worked VERY hard blended everything together. I really liked the simplicity of it all. Blend-er up and voila – ‘cheese’cake is done!
The cake on the cooled crust – ready to be baked. I think it looks so pretty here. Notice I don’t have the pan on a cookie sheet. ROOKIE MISTAKE! I mean – who doesn’t put their spring form pan on a cookie sheet?!? Well, some liquid seeped out. I didn’t realize it until the billowing smoke in the kitchen told me. I was so upset – I thought the cake was going to taste all burnt. I pulled it out of the top oven – turned the bottom oven on and tossed it in. This was only 1/2 way through baking! Anyone who has ever made a real cheesecake would know that spells D-O-O-M! But, it still came out perfect. My top oven was much worse off than the cake.
A nice view of the cut cake with the topping. Meat-Husband’s response was “I think I like this vegan thing”. He’s eaten 1/2 the cake by himself. That is saying a LOT since it contains the dreaded “tofu”!