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Pumpkin Cheesecake with a Hint of Chocolate
Little House of Veggies site---sent in by Susan
A smooth and delicious pumpkin dessert, with optional touches of elegance.
59 ml 1/4 c. vegan chocolate chips
59 ml1/4 c. walnuts
one 9-inch pastry crust
340 g12 oz. extra-firm silken tofu
120 ml1/2 c. vegan cream cheese
160 ml2/3 c. granulated sugar
350 ml1 & 1/2 c. well baked, coarsely mashed pumpkin or butternut squash
2 ml1/2 tsp. cinnamon
2 ml1/2 tsp. pumpkin pie spice or more to taste
optional garnishes:
59 ml1/4 c. chocolate chips
vegan whipped cream
Preheat oven to 350 degrees F.
Combine 1/4 c. chocolate chips and walnuts in a food processor and pulse till finely chopped. Scatter the mixture over the bottom of the pie crust and set aside.
Combine half the tofu, half the cream cheese, and half the sugar in a food processor and puree. Pour into the the pie crust and smooth down with a cake spatula.
In the food processor, combine the pumpkin, cinnamon, and pumpkin pie spice with the remaining tofu, cream cheese, and sugar. Process until smooth and pour into the pie crust over the first layer and smooth again.
Bake for 40-45 minutes until the mixture is set and the crust is golden. Let the pie cool to room temperature.
If you want an elegant garnish, melt the 1/4 c. chocolate chips in a double boiler and transfer to a pastry bag or a ziploc bag with a tiny hole cut in the corner. Gently squeeze the chocolate over the pie in an interesting pattern. You may also garnish with vegan whipped cream.
For the whipped cream, Susan used this recipe from Vegan Fusion World Cuisine by Mark Reinfeld & Bo Rinaldi:
St. Catherine's Cashew Creme Frosting
10 minutes prep/2.5 cups frosting
1 cup cashews
2/3 cup coconut milk or more to achieve desired consistency
1/3 cup dates
1/2 teaspoon vanilla
1. Place cashews, dates and vanilla in a blender or food processor with 1/2 cup coconut milk and process until smooth adding coconut milk as necessary until mixture is smooth and still thick.
2. Place mixture in refrigerator for 20 minutes or more before using on a completely cooled cake.
I imagine you could use any non-dairy milk if you didn't want to use coconut milk; you could substitute maple syrup for dates, but that will make the frosting runnier, so adjust other liquids, I didn't whip the cc; I piped it through a #4 pastry tip using a pastry bag. You can also stick the tip through a tiny hole cut in a plastic bag. --Susan