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Recipe post: Vegan pumpkin cheesecake

November 16, 2008

What you’ll need:

8 ounces vegan cream cheese.
2/3rd cup pumpkin puree.
egg replacer for 2 eggs (I use ener-g egg replacer)
1/2 cup brown sugar
~1tsp cinnamon
~.25tsp clove
~.25tsp ginger
~.25tsp allspice
1tsp vanilla extract
graham cracker pie crust

The rest is image-heavy so I’m cutting it.

Whip the cream cheese with the brown sugar until softened

Add the pumpkin and beat that shit like it made you mad

Mix the egg replacer with warm water

Add the egg replacer and vanilla to the cheese mixture (I have no picture cuz it was getting really repetitive.) Mix some more.

Add the spices (I don’t really measure these) to the already scrumptious batter and stir.

Pour batter into the pie crust and bake for 30 minutes @ 350. Turn the oven down to 250 and cook for another 10 minutes.

And voila, yummy dessert.

2 Comments leave one →
  1. Allison permalink
    November 21, 2008 11:08 pm

    I’m just wondering: what is vegan cream cheese made out of?

  2. November 22, 2008 7:44 pm

    It’s soy-based, but other than that, I’m not sure. I only buy it if I make a ‘cheese’cake.

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