Description[]
Always check the ingredients to make sure the product is vegan.
Ingredients[]
Crust[]
- ¾ cup graham cracker crumbs (from five 4¾- by 2¼-inch crackers)
- ½ cup pecans (1¾ oz), finely chopped
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ stick (¼ cup) margarine, melted and cooled
Filling[]
- 1½ cups canned solid-pack pumpkin
- egg replacer = 3 eggs
- ½ cup packed light brown sugar
- 2 tablespoons soy creamer
- 1 teaspoon vanilla
- 1 tablespoon bourbon liqueur or bourbon (optional)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1½ teaspoons cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 3 (8-oz) packages Tofutti better than cream cheese, at room temperature
Topping[]
- 2 cups Tofutti sour cream (20 oz)
- 2 tablespoons granulated sugar
- 1 tablespoon bourbon liqueur or bourbon (optional)
Directions[]
Crust[]
- Invert bottom of a 9-inch spring-form pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
- Stir together crumbs, pecans, sugars, and butter in a bowl until combined well.
- Press crumb mixture evenly onto bottom and ½ inch up side of pan, then chill crust, 1 hour.
Filling[]
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
- Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.
- Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.
- Reduce speed to medium, then add pumpkin mixture and beat until smooth.
- Pour filling into crust, smoothing top, then put spring-form pan in a shallow baking pan (in case spring-form leaks).
- Bake until center is just set, 50 to 60 minutes.
- Transfer to rack and cool 5 minutes (leave oven on).
Topping[]
- Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.
- Cool cheesecake completely in pan on rack, about 3 hours.
- Chill, covered, until cold, at least 4 hours.
- Remove side of pan and bring to room temperature before serving.