nutritional information

Per Slice:

  • Calories: 270
  • Protein: 3 g
  • Total Fat: 7 g
  • Saturated Fat: 2 g
  • Carbohydrates: 50 g
  • Cholesterol: 0 mg
  • Sodium: 188 mg
  • Fiber: 2 g
  • Sugar: 40 g
Vegan

Pumpkin Cheesecake with Candied Cranberries

Pumpkin Cheesecake with Candied Cranberries

Serves 16

Kathryn Hostettler, who received honorable mention in VT's 2009 Reader Recipe Contest for this recipe, works as a pet nanny and volunteers for Rogers' Rescues, a virtual dog rescue.
Candied Cranberries
  • 2 cups fresh cranberries, rinsed and drained
  • 2 cups Wholesome Sweeteners Fair Trade Certified Organic Sugar, plus more for coating cranberries
Crust
  • 1 small pkg. vegan graham crackers (10 sheets of crackers)
  • ⅛ tsp. salt
  • 2 oz. nonhydrogenated vegan margarine, such as Earth Balance, melted
Cheesecake Filling
  • 12 oz. Nasoya Silken Tofu, drained
  • 8 oz. vegan cream cheese, softened
  • ¾ cup canned pumpkin purée
  • ½ cup Wholesome Sweeteners Organic Blue Agave nectar
  • ¼ cup Wholesome Sweeteners Fair Trade Certified Organic Dark Brown Sugar
  • 2 Tbs. Bob's Red Mill Cornstarch
  • 1 Tbs. lemon juice
  • 1 tsp. Simply Organic Vanilla Extract
  • ½ tsp. Simply Organic Cinnamon Powder
  • ¼tsp. Simply Organic Ginger
  • ¼ tsp. grated fresh nutmeg
  • ¼ tsp. sea salt

1. To make Candied Cranberries: Prick each berry several times with needle. Bring sugar and 2 cups water to a boil in saucepan over medium-high heat. Cook 7 to 10 minutes, or until sugar reaches 230°F on candy thermometer. Add cranberries, and cook 10 minutes, or until syrup jells when dropped from tip of spoon. Remove berries with slotted spoon, and cool. Roll cranberries in sugar to coat. Set aside, or store up to 4 days.

2. To make Crust: Preheat oven to 350°F. Process graham crackers and salt into fine crumbs in food processor. Add margarine, and pulse to combine. Press mixture into bottom and halfway up sides of 9-inch springform pan.

3. To make Cheesecake Filling: Purée all ingredients in food processor 3 to 5 minutes, or until very smooth. Pour into Crust, and bake 50 to 60 minutes, or until Cheesecake Filling is set. Cool on wire rack, then chill completely in refrigerator, at least 3 hours or overnight. Slice and garnish each serving with Candied Cranberries.

November 2009

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comments

I made this a couple of years ago and it was fantastic. I wasn't necessarily vegan at the time, was just trying to cut down on dairy products. I can't eat dairy at all right now though, so I wanted to make something like this for easter. But I wanted to do something other than pumpkin, something more spring like. Any suggestions?

Danielle - 2013-03-25 20:48:22

I made this last Thanksgiving. The cheesecake was great, but the cranberries...hardened into one big sugary mass. Needless to say, very difficult to pour over cheesecake! lol.

Tera - 2011-06-02 23:14:38

Love your recipes I've suscribed for many years in different states. Yours truly, CM. Severino

Carmen M. Lespier - 2010-12-14 08:52:00

I made this for a Christmas dinner last year, and it turned out wonderful! I also used regular cream cheese. I typically don't like cream cheese, but this was the BOMB. I'll be making it again, and again, and again. :) Thanks, VT!

Lydia - 2010-11-01 23:46:10

I made a sort of non-vegan version of this for Thanksgiving last year, as I used regular cream cheese. It came out great! My dad loves cheesecake and typically does not love anything remotely healthy. He loved it and had no idea there was tofu in it. I'll be making this again for Thanksgiving this year. This time I intend to use vegan cream cheese.

Laura - 2010-10-30 11:27:59

I really enjoyed this recipe! Make it this past weekend. Pretty easy to make, and I did use vegan cream cheese. It turned out great!

Sam - 2011-12-20 21:11:28