Vegan Pumpkin Cheesecake with Candied Cranberries Recipe
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Ingredients
Candied Cranberries:2 c. fresh cranberries, rinsed and drained2 c. sugar, plus more for coating cranberriesCrust:1 small pkg. vegan graham crackers (10 sheets of crackers)
1/8 tsp. salt
2 oz. non-hydrogenated vegan margarine, melted
Cheesecake Filling:12 oz. soft tofu, drained
8 oz. vegan cream cheese, softened
3/4 c. canned pumpkin purée
1/2 c. agave nectar
1/4 c. dark brown sugar
2 Tbsp. cornstarch
1 tsp. fresh lemon juice
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. grated fresh nutmeg
1/4 tsp. sea salt
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How to make Vegan Pumpkin Cheesecake with Candied Cranberries
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.
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.
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.
(Recipie from Frontier Natural Products Co-Op)
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