National Pumpkin Cheesecake Day celebrates a delicious Fall dessert. In October, pumpkins are literally glowing. So, why not put two of your favorites together…..pumpkins and cheesecake!? They make a great dessert. They are both nutritious and healthy. It’s easy to enjoy this special day. Go to a cheesecake store or bakery, and buy a pumpkin cheesecake. Or, better yet, make a homemade pumpkin cheesecake. It’s fun and it’s easy.
Homemade Vegan Pumpkin Cheesecake w/ sugar free marshmallow Fluff topping
1 pie crust recipe follows
16 oz tofu cream cheese
32 oz tofu
32 oz cooked pumpkin
1/4 tsp of each
4 tbls cornstarch
1/2 c maple syrup
1/2 c toasted pumpkin seeds
1/2 c wheat flour
1/2 c rolled oats
1/2 c maple syrup
Preheat oven to 350 degrees
in a food processor combine all ingredients untill smooth
pour onto prepared gram cracker crust in a spring form 10 inch
back for 1 hour. Cool and refrigerate
in a food processor pulse to gether all ingredients
form in a spring form
flat on bottom and 1 inch high on sides. bake at 375 for 15 min.
Top with Vegan Whipped topping and optional Vegan chocolate syrup (carob syrup)
Sugar Free Marshmallow Fluff/ creme
3 envelopes unflavored Kosher powdered gelatin
1/4 cup cold water
3/4 cup boiling water
3 tablespoons granulated sugar replacement (truvia) or granulated fructose (agave nectar)
1 teaspoon white vanilla extract
3 egg whites
Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup. Add sugar replacement and vanilla, stirring to blend.
Beat egg whites into soft peaks. Very slowly, trickle a small stream of gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan.
To form the marshmallows: Fill 13 x 9 x 2-in. pan with flour or cornstarch to desired depth. Form moulds using a small glass, the inside of a dough cutter or any object of desired size by pressing the form into flour to the bottom of the pan. Spoon marshmallow crème into the moulds and refrigerate until set. Dust or roll tops in flour; shake off excess. Store in refrigerator.