Changes: Solstice Pumpkin Bourbon Cheesecake

Latest revision as of 18:53, 13 December 2010

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.

@@ Line 1: / Line 1: @@
+== Description ==
-{{Wikifiedrecipe}}
-==Description==
 Always check the ingredients to make sure the product is vegan.
-===Ingredients===
+== Ingredients ==
-* For crust
+=== Crust ===
-*
-* 3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
+* ¾ cup [[graham cracker]] crumbs (from five 4¾- by 2¼-inch crackers)
-* 1/2 cup [[pecans]] (1 3/4 oz), finely chopped
+* ½ cup [[pecans]] (1¾ oz), finely chopped
-* 1/4 cup packed [[brown sugar#About_Brown_sugar|light brown sugar]]
+* ¼ cup packed [[brown sugar#about brown sugar|light brown sugar]]
-* 1/4 cup [[granulated sugar]]
+* ¼ cup [[granulated sugar]]
-* 1/2 stick (1/4 cup) marg, melted and cooled
+* ½ stick (¼ cup) [[margarine]], melted and cooled
-*
+=== Filling ===
-* For filling
+* 1½ cups canned solid-pack [[pumpkin]]
-*
-* 1 1/2 cups canned solid-pack [[pumpkin]]
+* [[egg replacer]] = 3 [[egg]]s
+* ½ cup packed [[brown sugar#about brown sugar|light brown sugar]]
-* [[egg]] replacer = 3 [[egg]]s
+* 2 tablespoons [[nondairy creamer|soy creamer]]
-* 1/2 cup packed [[brown sugar#About_Brown_sugar|light brown sugar]]
-* 2 tablespoons soy creamer
 * 1 teaspoon [[vanilla]]
-* 1 tablespoon [[Bourbon]] liqueur or [[Bourbon]] (optional)
+* 1 tablespoon [[bourbon]] liqueur or [[bourbon]] (optional)
-* 1/2 cup [[granulated sugar]]
+* ½ cup [[granulated sugar]]
 * 1 tablespoon [[cornstarch]]
-* 1 1/2 teaspoons [[cinnamon]]
+* 1½ teaspoons [[cinnamon]]
-* 1/2 teaspoon freshly grated [[nutmeg]]
+* ½ teaspoon freshly grated [[nutmeg]]
-* 1/2 teaspoon [[ginger|ground ginger]]
+* ½ teaspoon [[ginger|ground ginger]]
-* 1/2 teaspoon [[salt]]
+* ½ teaspoon [[salt]]
-* 3 (8-oz) packages Tofutti Better Than [[cream cheese]], at room temperature
+* 3 (8-oz) packages [[soy cheese|Tofutti better than cream cheese]], at room temperature
-*
+=== Topping ===
-* For topping
+* 2 cups [[Tofu sour cream|Tofutti sour cream]] (20 oz)
-*
-* 2 cups Tofutti [[sour cream]] (20 oz)
 * 2 tablespoons [[granulated sugar]]
-* 1 tablespoon [[Bourbon]] liqueur or [[Bourbon]] (optional)
+* 1 tablespoon [[bourbon]] liqueur or [[bourbon]] (optional)
-===Directions===
-Make crust: Invert bottom of a 9-inch springform 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 1/2&nbsp;inch up side of pan, then chill crust, 1 hour.
+== 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]], [[egg]]s, [[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 ===
-Make filling and bake cheesecake: Put oven rack in middle position and Preheat oven to 350°F. Whisk together [[pumpkin]], [[egg]]s, [[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 springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)
+# Whisk together [[sour cream]], [[granulated sugar|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.
+__NOTOC__
+[[Category:Cheesecake Recipes]]
+[[Category:Vegan Recipes]]
-Make topping: Whisk together [[sour cream]], [[Granulated sugar|Sugar]], and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.
+[[Category:Graham cracker Recipes]]
+[[Category:Egg substitute Recipes]]
+[[Category:Bourbon Recipes]]
-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.
-===Other Links===
-==See also==
-[[Category:Bourbon whiskey Recipes]]
 [[Category:Brown sugar Recipes]]
-[[Category:Cheesecake Recipes]]
+[[Category:Soy cheese Recipes]]
-[[Category:Cream cheese Recipes]]
 [[Category:Light brown sugar Recipes]]
 [[Category:Pecan Recipes]]
 [[Category:Pumpkin Recipes]]
-[[Category:Recipes]]
+[[Category:Tofu sour cream Recipes]]
-[[Category:Vegan Recipes]]