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    Home » Recipes » Vegan Cakes and Pies

    Pumpkin Cheesecake with a Hint of Chocolate

    Published: Oct 18, 2013 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Here’s a vegan cheesecake-like version of pumpkin pie that offers a subtle chocolate twist with each bite. What a perfect way to finish a Thanksgiving dinner! Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Susan Voisin.

    Recipe

    Vegan pumpkin cheesecake with a hint of chocolate

    Pumpkin Cheesecake with a Hint of Chocolate

    Here’s a vegan cheesecake-like version of pumpkin pie that offers a subtle chocolate twist with each bite.
    5 from 1 vote
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    Course: Dessert / Pie
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Pumpkin Cheesecake, Vegan Cheesecake
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 8
    Calories: 235kcal
    Author: Veg Kitchen

    Ingredients

    • ½ cup chocolate chips
    • ¼ cup walnuts
    • One 9-inch good-quality natural pastry crust preferably whole grain
    • One 12.3-ounce container extra-firm silken tofu
    • ½ cup vegan cream cheese
    • ⅔ cup natural granulated sugar
    • ½ teaspoon cinnamon
    • ½ teaspoon pumpkin pie spice or more, to taste
    • 1 ½ cups well-baked coarsely mashed sugar pumpkin or butternut squash
    • ½ cup chocolate chips for optional chocolate drizzle see Note
    US Customary - Metric

    Instructions

    • Preheat the oven to 350º F.
    • Combine the chocolate chips and walnuts in a food processor and pulse on and off until finely chopped.
    • Scatter the chocolate chip-walnut mixture evenly over the bottom of the pie crust and set aside.
    • Combine half of the tofu, half the cream cheese, and half of the sugar in the container of a food processor and process until smoothly pureed. Pour into the pie crust and smooth down with a cake spatula.
    • Combine the pumpkin or squash pulp in the food processor with the remaining tofu, cream cheese, and sugar, along with the cinnamon and pumpkin pie spice. Process until smoothly pureed.
    • Pour the pumpkin mixture into the pie crust over the tofu layer. Smooth down with a cake spatula.
    • Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden.
    • Let the pie cool to room temperature. Cut into 6 or 8 wedges to serve.

    Nutrition

    Calories: 235kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 59mg | Potassium: 110mg | Fiber: 3g | Sugar: 27g | Vitamin A: 2792IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Note
    If you’d like to garnish each slice of pie with chocolate drizzle as shown in the photo, melt the chocolate chips in a heatproof bowl in the microwave (start with 45 seconds) or in the top of a double boiler.

    Transfer the melted chips to a pastry piping bag or, less fancy but almost as effective, a ziploc bag. If using the latter, snip a tiny hole in one corner. Gently squeeze the melted chocolate over each wedge of pie in an attractive zig-zag pattern.

    Vegan pumpkin cheesecake with a hint of chocolate recipe

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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