Tuesday, November 3, 2015

Hoff's Pumpkin Cheesecake

Hoff's Pumpkin Cheesecake
Yields: 9" Pie
dairy-free, egg-free, oil-free, soy-free, gluten-free


Pie Crust
  • 2 cups raw Pecans
  • 1/4 cup Sugar in the Raw
  • 1 1/2 tbsp. Water (Optional)
  • 1/2 tsp. Sea Salt
  • 1 15 oz. can 100% Pure Puree Pumpkin
  • 12 oz. Silken Tofu
  • 8 oz. Vegan Cream Cheese
  • 1/2 cup Coconut Sugar
  • 1 tbsp. Pumpkin Pie Spice
  • 1 tbsp. Vanilla Extract
  • 1/2 tsp. Sea Salt

  1. Preheat oven to 350 degrees
  2. Using a high speed blender (Vitamix), starting on low and increasing to high, blend Pecans & Sugar & Sea Salt into a fine meal
  3. You may have to stop and break the mixture up with a spatula
  4. If mixture is too dry, add Water & blend to combine
  5. Press mixture into the bottom of a 9" pie dish, set aside
  6. Blend Filling Ingredients until smooth
  7. Pour onto Pie Crust & level
  8. Bake for 1 hour or until inserted knife/toothpick comes out clean
  9. Let cool before chilling in fridge for at least 2 hours before serving

Hoff Thoughts: Want Whip Cream? Turn a can of full fat Coconut Milk upside down and place in fridge over night.  Just before serving, turn the can right side up, and pour off the liquid.  Using a mixer (hand or stand) whip the remaining Coconut Cream until delightful peaks form, whip in 1 tbsp. Sugar & 1 tsp. of Vanilla Extract to finish.  Can last a few days in the fridge.

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