Pumpkin Cheesecake

THE DIRECTIONS DO NOT SAY IT, BUT THE CHEESECAKE HAS TO SET IN THE REFRIGERATOR

I was on twitter the other day, and I asked “What should I bake tonight?” The first response was cheesecake, followed by several people saying something fall-ish, pumpkin-ny. Before I got home I was set on just going with the cheesecake. When I looked in The Joy of Vegan Baking for he recipe, I say Pumpkin Cheesecake. I thought, “This is perfect.”

This is the best vegan cheesecake I have made or tasted. I hate the tofu after taste that seems unavoidable, but this cheesecake was so full of flavor that the after taste was so minimal. It is about my 3rd day eating it and I can not even taste the tofu.

This recipe also did not call for pure tofu, only the tofu in vegan cream cheese. Plus for me! And I love the flavors of baked sweet potatoes and carrots, Pumpkins taste just as great. Plus the flavors of vanilla extract, cloves, cinnamon, ginger, nutmeg . . . yum.

The Sweetest Vegan

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