Hey folks,

Happy Sunday!  I just returned from a way too quick overnight trip to Palm Springs with my mom and sisters. I will definitely be making a trip back there very soon.  Anyway, as I've mentioned before, I LOVE pumpkin so that is another reason enjoy the fall!  I was browsing through vegweb and found three of my favorites all wrapped up in one! ShanVeg posted the following chocolate pumpkin cheesecake recipe and it is right up my alley!  I just finished telling my sister earlier how easy it is to find vegan versions of all her favorites and here is some more proof!


INGREDIENTS (use vegan versions):


1/4 cup vegan margarine, melted (I use Earth Balance)

1 1/2 cups crushed chocolate cookies (scrape the filling off of Newman's Os or Oreos)


1 (12 ounce) package firm, silken tofu (I use Mori-Nu)

1 (8 ounce) container vegan cream cheese

1 cup sugar

1 cup pumpkin

3 tablespoons tapioca flour

2 teaspoons cinnamon

1/2 teaspoon baking soda

1/2 teaspoon cloves

1/2 teaspoon ginger

2 1/2 ounces 59% chocolate


Preheat oven to 350 degrees F. For crust, combine vegan butter with crushed cookies, and press into a 9" spring-form pan. Bake for 10 minutes.

For filling, put all filling ingredients, except chocolate, into a food processor; blend until smooth. Pour all but 1/2 cup filling into the crust.

Break up chocolate and melt in microwave (be careful and watch it and stir every 15 seconds). Mix remaining filling with chocolate and plop on the top of the cheesecake; swirl with a knife.

Bake for 50 minutes. Wait until it cools completely to unlease the spring form sides.


  1. I'm gonna make this.

  2. Great! Let me know how it turns out!!

  3. That's so great you got to spend time with your mom and sisters. Hope you are all doing well! Your cheesecake sounds amazing! I love that it's nut free...I'm always looking for a great vegan nut-free dessert!


Post a Comment

Speak your mind!