Appears courtesy of: Spabettie, baking maven extraordinaire.
I eat pumpkin year round. I bake with it, add it to smoothies, oats and yogurt.
So when I was deciding what flavor of cheesecake to make for an event, I wanted a fruit that really makes me think fall.
This is a variation of my basic vegan cheesecake recipe, which has never failed me. I’ve even made a pumpkin one once.
I used their Ginger Snaps for the crust – they are organic, wheat free, gluten free and tasty!
I sliced apples, mixed them with apple butter, and arranged on top:
Spiced Apple Cheesecake
24 ounces Tofutti Creme Cheese (non-hydrogenated!)
3/4 cup sugar (sucanat)
1 teaspoon vanilla
2 tablespoons apple butter
3 eggs (Ener-G replacer)
2 tablespoons coconut flour
Gluten Free Cheesecake Crust
2 cups processed Mary’s Gone Ginger Snaps
1/3 cup Earth Balance, melted
Crumble cookies in food processor. Combine 2 cups cookie crumbs with melted butter.
Press into springform pan.
Cream together Tofutti and sugar. Add vanilla, apple butter, Ener-G eggs and flour.
Completely combine, pour over cookie crust.
Bake at 350 for 60-70 minutes.
*I only bake in a water bath if I want a clean uncracked top – since this one has a topping, I placed another pan underneath for leaks.