Pumpkin Cheesecake


Chef Beverly Lynn Bennett mastered this pumpkin cheesecake recipe for a dairy free desserts article in the November 2004 edition of VegNews. Otherwise known as the accomplished Vegan Chef, Beverly co-authored the “The Complete Idiot’s Guide to Vegan Living“, and has been kind enough to share this exclusive recipe with us.  Contact us with your feedback if you decide to tempt holiday guests with this incredible Non-Dairy Cheesecake!

Chef’s Tip:  This delicious and unique dairy-free cheesecake makes the perfect dessert for a holiday gathering. Alternatively, make several cakes, wrap them in bakery boxes, tie with a beautiful ribbon, and give as gifts.

Special Diet Notes: Pumpkin Cheesecake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

Pumpkin Cheesecake
Serves: one 9-inch cheesecake
Pie Crust:
  • 1 package (7 ounces) vegan graham crackers (like those made by Health Valley)
  • ½ teaspoon cinnamon
  • ¼ cup non-hydrogenated dairy-free margarine (such as Earth Balance)
  • 2 pounds (32-ounces) extra firm tofu
  • 1 14-ounce can pumpkin purée
  • 1 cup unbleached cane sugar
  • 4 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon salt
  • 1 cup vegan powdered sugar
  • 2 tablespoons non-hydrogenated dairy-free margarine
  • 2 tablespoons dairy-free milk beverage
  • 1 teaspoon vanilla
  1. Preheat the oven to 350º. Begin by preparing the crust. In a food processor, place the graham crackers and cinnamon, and process for 1 minute in order to crush the crackers. Add the margarine and process an additional minute, and transfer to a springform pan. Using your hands, press the mixture firmly to cover the bottom of the pan. Place the pan on a cookie sheet, and set aside.
  2. Rinse the food processor and shake out any excess water. Place all of the filling ingredients in the food processor and process for 3 minutes or until very smooth and creamy. Scrape down the sides of the bowl and process an additional 2 minutes. Pour the filling over the prepared crust and smooth the top of the cheesecake. Bake for 35 minutes, keeping the pan on the cookie sheet. Remove the sheet from the oven and allow the cheesecake to cool for 20 minutes or until the pan is cool to the touch. Loosely cover the springform pan and chill the cheesecake in the refrigerator for several hours or overnight.
  3. Place all of the frosting ingredients in the food processor and process for 1-2 minutes or until light and creamy. To finish the cheesecake, loosen the sides with a spatula and remove the ring from the springform pan. Transfer the cheesecake to a platter or large plate, spread the frosting over the top, and sprinkle with Maple Pralines.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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