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== Description == |
== Description == |
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Always check the ingredients to make sure the product is vegan. |
Always check the ingredients to make sure the product is vegan. |
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+ | |||
− | + | == Ingredients == |
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− | * For crust |
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− | * |
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− | * |
+ | * ¾ cup [[graham cracker]] crumbs (from five 4¾- by 2¼-inch crackers) |
− | * |
+ | * ½ cup [[pecans]] (1¾ oz), finely chopped |
− | * |
+ | * ¼ cup packed [[brown sugar#about brown sugar|light brown sugar]] |
− | * |
+ | * ¼ cup [[granulated sugar]] |
− | * |
+ | * ½ stick (¼ cup) [[margarine]], melted and cooled |
+ | |||
− | * |
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+ | === Filling === |
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− | * For filling |
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+ | * 1½ cups canned solid-pack [[pumpkin]] |
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− | * |
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− | * |
+ | * [[egg replacer]] = 3 [[egg]]s |
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− | * [[egg]] replacer = 3 [[egg]]s |
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* 1 teaspoon [[vanilla]] |
* 1 teaspoon [[vanilla]] |
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− | * 1 tablespoon [[ |
+ | * 1 tablespoon [[bourbon]] liqueur or [[bourbon]] (optional) |
− | * |
+ | * ½ cup [[granulated sugar]] |
* 1 tablespoon [[cornstarch]] |
* 1 tablespoon [[cornstarch]] |
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− | * 1 |
+ | * 1½ teaspoons [[cinnamon]] |
− | * |
+ | * ½ teaspoon freshly grated [[nutmeg]] |
− | * |
+ | * ½ teaspoon [[ginger|ground ginger]] |
− | * |
+ | * ½ teaspoon [[salt]] |
− | * 3 (8-oz) packages Tofutti |
+ | * 3 (8-oz) packages [[soy cheese|Tofutti better than cream cheese]], at room temperature |
+ | |||
− | * |
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+ | === Topping === |
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− | * For topping |
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− | * |
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* 2 tablespoons [[granulated sugar]] |
* 2 tablespoons [[granulated sugar]] |
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− | * 1 tablespoon [[ |
+ | * 1 tablespoon [[bourbon]] liqueur or [[bourbon]] (optional) |
+ | |||
== Directions == |
== Directions == |
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+ | === Crust === |
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− | + | # 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. |
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+ | # Stir together crumbs, [[pecans]], sugars, and [[butter]] in a bowl until combined well. |
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+ | # Press crumb mixture evenly onto bottom and ½ inch up side of pan, then chill crust, 1 hour. |
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+ | === Filling === |
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+ | # Put oven rack in middle position and preheat oven to 350°F. |
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+ | # Whisk together [[pumpkin]], [[egg]]s, [[brown sugar]], [[cream]], [[vanilla]], and liqueur (if using) in a bowl until combined. |
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+ | # Stir together [[granulated sugar]], [[cornstarch]], [[cinnamon]], [[nutmeg]], [[ginger]], and [[salt]] in large bowl. |
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+ | # Add [[cream cheese]] and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. |
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+ | # Reduce speed to medium, then add [[pumpkin]] mixture and beat until smooth. |
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+ | # Pour filling into crust, smoothing top, then put spring-form pan in a shallow baking pan (in case spring-form leaks). |
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+ | # Bake until center is just set, 50 to 60 minutes. |
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+ | # Transfer to rack and cool 5 minutes (leave oven on). |
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+ | === Topping === |
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⚫ | |||
+ | # Chill, covered, until cold, at least 4 hours. |
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⚫ | |||
+ | __NOTOC__ |
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− | 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.) |
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− | |||
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− | |||
+ | [[Category:Graham cracker Recipes]] |
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− | |||
+ | [[Category:Egg substitute Recipes]] |
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+ | [[Category:Bourbon Recipes]] |
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− | == See also == |
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− | |||
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[[Category:Brown sugar Recipes]] |
[[Category:Brown sugar Recipes]] |
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− | [[Category: |
+ | [[Category:Soy cheese Recipes]] |
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[[Category:Light brown sugar Recipes]] |
[[Category:Light brown sugar Recipes]] |
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[[Category:Pecan Recipes]] |
[[Category:Pecan Recipes]] |
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[[Category:Pumpkin Recipes]] |
[[Category:Pumpkin Recipes]] |
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− | [[Category: |
+ | [[Category:Tofu sour cream Recipes]] |
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.