Posted on 2014/11/23 by allyson • 14 Comments
Today I’m very excited to be sharing a recipe from my newest book Sweet Eats for All . I chose this one hoping it would be just in time for Thanksgiving, as it boasts two of my all-time faves (pumpkin + cheesecake) for this special holiday.
I’m super psyched as I can finally and officially announce that Sweet Eats for All is now available for purchase! After 2 + years of writing, photographing, and testing, this collection of recipes is ready to be released into the world. It’s now in stock on Amazon and available at booksellers internationally.
In this book, you’ll find 250 recipes for practically every dessert imaginable, from apple pie to tiramisu and everything in between. Seriously, I tried very hard to include every single classic style as well as new/innovative dessert I could think of without being redundant. :)
Here are just a few of my faves:
Each recipe is vegan (dairy-free, egg-free & animal-free) as well as gluten-free. Plus, each recipe is also labeled if it is corn free, nut free, soy free and bean free. And for all of you who love dessert but don’t love refined sugar, there’s an entire chapter dedicated to refined sugar free treats as well.
I took great care in writing this book and have compiled everything that I’ve picked up from my 20+ years slinging sugar. It contains a ton of classics and just as many new twists that will satisfy every kind of sweet tooth. I had a blast writing this book and I owe a huge thank you to all my amazing testers, and to you my dear readers, for helping this book come to life.
I hope you’ll consider purchasing a copy for yourself or a loved one–I will be incredibly grateful!
♥ Please and thank you! ♥
…and now, onto the recipe!
What could be more apropos for autumn than this flavor combo? If you’re looking for a wonderful alternative (or addition!) to Pumpkin Pie on Thanksgiving, look no further.
Recipe courtesy of my publisher, DaCapo Press
CRUST
- 1 tablespoon flaxseed meal
- 2 tablespoons water
- 2 cups pecans
- 1/4 teaspoon salt
- 1/4 cup brown sugar
FILLING
- 1 block firm silken tofu
- 2 (8-ounce) tubs nondairy cream cheese, such as Tofutti
- 1 cup sugar
- 1/4 cup plus 2 tablespoons brown rice flour
- 1/4 cup lemon juice
- 1 (15-ounce) can pumpkin puree
- 1⁄3 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
YIELD: 12 SERVINGS
- Preheat oven to 400°F. Lightly grease the sides of an 8-inch springform pan.
- In a small bowl, mix together the flaxseed meal and the water. Let rest 5 minutes, until gelled. In a food processor, pulse together the pecans, salt, and brown sugar until the mixture resembles coarse crumbles. Add in prepared flax- seed meal and pulse again until pecans come together into a loose dough. Press into the bottom of the prepared spring- form pan and bake for 10 minutes.
- In the meantime, clean the food processor and mix together the tofu, nondairy cream cheese, sugar, 1/4 cup brown rice flour, and lemon juice. Blend until completely smooth, about 2 minutes, scraping down sides as needed. Scoop out about 1 cup of this mixture and spread evenly onto the crust to form a thin white layer.
- Add the canned pumpkin, brown sugar, cinnamon, pumpkin pie spice, and remaining 2 tablespoons brown rice flour. Blend again until completely smooth, scraping down sides as needed.
- Bake for 15 minutes. Reduce oven temperature to 325°F and bake an additional hour. Turn oven off and let cheesecake remain for about 1 hour. Chill completely overnight before serving. Store in airtight container in refrigerator up to 3 days.
More Gluten-Free, Dairy-Free & Egg-Free Recipes
- Carrot Applesauce Cake
- Chocolate Peanut Butter Swirl Cheesecake
- Spiced Granola Baked Apples
- Peanut Butter Chocolate Chip Cookies
- Pumpkin Cupcakes
- Pumpkin Cinnamon Rolls
- Lemon Blondies
- Apple Pie Parfaits
Share with friends!
Devil’s Food Cake →
14 Responses to Pumpkin Pecan Cheesecake
Julie says:2014/12/04 at 12:34 am
This looks amazing. Thanks for sharing the recipe. Great for the holiday. Will have to make this for sure…maybe for a family gathering or for a vegan potluck.
Reply
2014/11/30 at 9:02 am
[…] Pumpkin Pecan Cheesecake […]
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- sonya says:
2014/11/26 at 7:36 am
You make me sooooo very happy. I have gluten free cookbooks. I have vegan recipes. Now I have one book with both!
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- allyson says:
2014/11/26 at 10:45 am
aw, this comment makes me soooo happy, Sonya! Thank you! :)
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- Olivia says:
2014/11/25 at 4:48 pm
Hi Allyson, I’m not worried about gluten free and don’t have brown rice flour on hand, so I planned on using white whole wheat flour for this…do you think it will be an issue?
thanks!Reply
- allyson says:
2014/11/25 at 4:53 pm
that should work, Olivia! Best of luck and happy Thanksgiving!!
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- Olivia says:
2014/11/26 at 5:40 pm
Thank you! Another question, I’m using the shelf stable silken firm tofu (they were out of the refrigerated) and its 12.3 oz. is this correct amount?
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- allyson says:
2014/11/26 at 7:24 pm
yes, Olivia–that will work. :)
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- allyson says:
2014/11/25 at 10:50 am
Thank you, Shannon! I’m excited that you’re excited!
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2014/11/24 at 12:03 pm
Wow, congrats! Great news and the recipes look amazing! Perfect way to impress vegan-style at family gatherings and work potlucks. Thanks!
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- allyson says:
2014/11/24 at 12:27 pm
thank you so much Christine! xo!
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- Bonnie says:
2014/11/24 at 8:38 am
Wonderful news! Congrats! I just picked up a copy. I can’t wait to receive it–that Pistachio Rose Cheesecake is right up my alley! Happy Thanksgiving, Allyson!
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- allyson says:
2014/11/24 at 12:29 pm
Thanks, Bonnie!! I truly hope you enjoy the book! Happy Thanksgiving to you too!
Reply
sonya 
allyson 
Olivia 
Bonnie 