Gluten Free Vegan Dairy-Free Egg-Free Pumpkin Cheesecake Recipe

Vegan Pumpkin Layer Cheesecake

As you may have noticed, recently I’ve been experimenting with dairy-free and even vegan recipes. I have a sneaking fondness for vegan recipes in any case, as I have serious concerns about the quality of life for animals involved in the dairy and egg industry. And besides, many of my fellow gluten-free foodies have multiple intolerances to dairy and eggs, making vegan recipes a great resource. I hadn’t been thinking much about cheesecake, because when I think dairy-free or egg-free, cheesecake is the last recipe to come to mind. In fact, it’s pretty well defined by these two ingredients! But, I was forced to address the whole cheesecake issue when a recent Daring Baker event focused on cheesecake pops. What to do? I could have made regular cheesecake and just had the DH eat it… but, instead I decided to try making cheesecake pops with tofutti “Better than Cream Cheese.” I didn’t go vegan with the recipe, but I was able to make a totally dairy-free cheesecake pop with strawberry jam layers. Yum. How cool is that?

But then I started thinking that what would be really cool would be a vegan cheesecake recipe… So I started flipping through my (many) vegan cookbooks… La Dolce Vegan, Vegan with a Vengeance, etc. I found one crust recipe that sounded promising for gluten-free adaption, but I wasn’t quite satisfied with the fillings that I’d found. I didn’t want to make something too healthy-tasting, and I thought it was possible that a completely tofu filled recipe might let me down with texture and flavor. So, I went searching on the internet for clever vegan solutions. I found two vegan cheesecake goddesses that had especially tempting recipes- Samantha at Novel Eats and Susan at the Fat Free Vegan. Both had come up with lots of absolutely gorgeous vegan cheesecakes, but I was won over by Susan’s double-layer pumpkin cheesecake. (Although Susan’s Vegan Eggnog Cheesecake Recipe was equally tempting, if not quite in season.) It took a little bit of work to make the recipe gluten-free, but the recipe from La Dolce Vegan inspired me to take one of Nana’s No Gluten Ginger Cookie with some pecans for the crust with very happy results. These cookies are great anyway, especially for baking, because not only are they Gluten-free, but they are vegan, and kosher, with No refined sugar, eggs, dairy, gluten, wheat, soy, or corn. I also wanted to make little baby cheesecakes, as I love the whole “individual servings for you, and me, and me” thing, so I used my favorite ramekins.

Another nice thing about this recipe is that it was perfect for my cheesecake-loving but lactose-intolerant best friend’s birthday. We had her and her husband over for herbal tea and their very own vegan pumpkin cheesecake. The verdict? The baby cheesecakes were a huge hit, and she couldn’t believe that their main ingredient was tofu! In fact, she urged me to start my own business and start selling these cheesecakes, because they were that good. Sweet, right? So, the next time you’re moping over the totally inaccessible cheesecake lineup at the Cheesecake Factory, why not make your own gluten-free, dairy-free, egg free baby cheesecakes, perfect for impressing family, friends, and your taste buds?

*By the way, I asked Susan for her permission to reprint my new gluten-free version of a Vegan double layer pumpkin cheesecake filling that she had posted, which she very kindly granted. I did fiddle with the spices to my taste, but I’m sure her spice blend was also good. If you haven’t seen Susan’s blog, definitely go over and take a look. She’s got lovely photos, incredibly creative recipes, and is sensitive to gluten issues, although her blog is not gluten-free. Oh, and in case you’re wondering, this is not a fat-free recipe. As Susan of the Fat Free Vegan put it: “Insert standard “this is not a fat-free recipe” disclaimer here. Geez, what was I thinking when I named this blog!” heh heh.

Gluten Free Vegan Double-layer Pumpkin Cheesecake
Dessert  Tofu  American  
Ingredients
Crust:
1 Nana’s No Gluten Ginger Cookie OR 3/4 cup gluten-free gingersnap cookie like Trader Joes or Midel(not vegan)
3/8 cup finely ground pecans
1/4 cup brown sugar
1/6 cup olive oil or other oil of your choice

Filling Base:
8 oz. Tofutti Better than cream cheese
1 pkg firm silken tofu (just over 14 oz.)
1/2 cup agave nectar (or try maple syrup)
2 tbsp corn starch
1 1/2 tbsp. lemon juice
1 tsp vanilla
pinch salt

Part Two Filling:
1/2 cup pumpkin puree NOT pumpkin pie mix filling
2 tsp rum (if desired)
3 tbsp. brown sugar
1/2 tsp. pumpkin pie seasoning
1/8 tsp ginger
1/8 tsp freshly grated nutmeg
pinch salt (if needed, taste)

6 ceramic ramekins

Directions
Preheat oven to 350 degrees F.

Combine crust ingredients in a food processor and blend together. Press into the bottoms of your ramikins, forming a thin crust.

Clean food processor.

Combine all the ingredients of your filling base in a food processor and process until smooth and creamy. Taste and adjust seasonings if desired. Remove 1 cup of the combined filling base and reserve. Now add the part two of the filling to the remaining filling base left in your food processor. (Pumpkin puree through the nutmeg and salt.) Process everything together. Taste and add a little more vanilla and/or salt if you think it needs it.

Now, take a clean spatula and carefully smooth the white, reserved filling base as the first cheesecake layer in all of your ramikins. Cover with pumpkin filling as the second cheesecake layer. You can leave a little mound in the center that is higher, but I’m not sure if it is necessary.

Place your ramikins in a baking dish with medium-steep sides. Fill the baking dish with hot water halfway up the sides of your ramikins, making sure not to get any water IN the ramikins.

Bake for 45- 50 minutes, cool to room temperature and then refrigerate for as long as possible- at least three hours. *sigh* Carefully remove from container or serve in ramikin. Enjoy!

Pumpkin Cheesecake
vegan cheesecake

PS We’re still fighting the formatting issue with the new blog design. We Will fix it and the blog Will become easier to read, so hang in there with me, ok? *hugs*-Sea


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16 Responses to “Gluten Free Vegan Dairy-Free Egg-Free Pumpkin Cheesecake Recipe”

  1. this sounds really good Sea!!! Yummy! I wonder what other veggies you could use other than pumpkin!

  2. This sounds like a wonderful cheesecake. I’ll have to locate Susan’s book…how much fun to have a cookbook that is gluten free and vegan.

    Sheltie Girl @ Gluten a Go Go

  3. Yay for redesign! Always good to keep things fresh. Thanks for adding me to the blogroll. When do you leave for Japan?

  4. Hi Carrie- I am not sure… it’s hard to think of other veggies that go sweet, actually. Maybe sweet potato?

    Hi Sheltie Girl- Actually, Susan doesn’t have a book, as far as I know, and her recipes aren’t generally gluten-free. She has a great blog, though. I adapted this to be gluten free and came up with the crust myself, and changed around her filling a bit. But, the filling was close enough to her original recipe that I wanted to get her blessing on the post. :)

    -Sea

  5. Heya Fat Louie,
    You’re welcome! I really should have done it months ago, but I thought we’d have this redesign up around Christmas time, so…. yeah.
    I think I’ll be heading to Japan in July. Really need to figure that out and buy the tickets.

    -Sea

  6. [...] Of Yum’s Gluten Free Vegan Pumpkin Cheesecake. I LOVE cheesecake! Before I was gluten free, I could devour a 12 inch cheesecake with just a fork [...]

  7. I have been eyeing Susan’s cheesecakes also, and was wondering how well they’d work in a ramekin. It looks so cute, I can’t wait to make some now!!

  8. Christie Craigie-Carter Says:

    Hi Sea,

    My friend and I just made this yesterday and it is so delicious! Thanks so much for all of your time and effort. You bring much joy to those of us who are less than creative and adventurous ;-).

    Happy Holidays,

    Christie

  9. Hi Christie,
    I’m so glad you enjoyed the recipe! You are very welcome and your comments made my day. :)
    Happy holidays to you, too!
    -Sea

  10. [...] Seamaiden’s Gluten Free Vegan Dairy Free Egg Free Pumpkin Cheesecake Recipe [...]

  11. I made this for my wife’s birthday..terrific! Thank you so much for this wonderful recipe.

  12. What size are your ramekins in ounces? Would this work in a pie pan?

  13. This Pumpkin Cheesecake Recipe looks so good but it’s hard for me to cook it:( thanks for sharing!

  14. Do you have to use a ramekin dish for this recipe or could you use a full size cheesecake pan? I am just curious because I wouldn’t want the cheesecake to fall apart if I loose the buckle on the side of the cheesecake pan and remove the sides of the pan. Also, can you make these in advance and freeze them?

  15. Hi Christine, This recipe is quite stable if you bake it adequately and cool it for three hours or more. If you make a large size cheesecake, bake it for 50-60 minutes. It has been a while since I made this, but I seem to remember freezing some because there were too many for me to eat, and I think it turned out fine. I made little servings in ramekins because I think they are cute and nice to serve. :)

    -Sea

  16. I made these cheesecakes in ramekins and then froze them after Thanksgiving. I hope it works well to freeze them because my son absolutely loved these cakes. He ate three within two days. I also took three whole pecans on each little cheesecake and arranged them in the middle of the cake so the cake looked somewhat decorated with a garnish. My son liked that I did that because it made him feel like his dessert was more special than everyone else:) I didn’t want him to feel bad when the rest of us were having chocolate cake to celebrate my husband’s birthday (it was on Thanksgiving this year.) My son was so happy this year about Thanksgiving because of those cheesecakes and the gluten-free lefse I made too. He really felt like he was eating like everyone else, and maybe even a little better than all of us.

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