Pumpkin Cheesecake with Candied Cranberries
If you have about 45 minutes to spend in the kitchen, Pumpkin Cheesecake with Candied Cranberries might be an excellent dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe serves 16. For 82 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 328 calories, 4g of protein, and 10g of fat. It can be enjoyed any time, but it is especially good for Christmas. 319 people found this recipe to be yummy and satisfying. If you have cornstarch, graham crackers, ginger, and a few other ingredients on hand, you can make it. It is brought to you by Vegetarian Times. Overall, this recipe earns a rather bad spoonacular score of 24%. Candied Pumpkin-Topped Cheesecake, Candied Yams with Cranberries, and Chocolate Tart with Candied Cranberries are very similar to this recipe.
Servings: 16
Ingredients:
½ cup Wholesome Sweeteners Organic Blue Agave nectar
¼ cup Wholesome Sweeteners Fair Trade Certified Organic Dark Brown Sugar
¾ cup canned pumpkin purée
½ tsp. Simply Organic Cinnamon Powder
2 Tbs. Bob's Red Mill Cornstarch
2 cups fresh cranberries, rinsed and drained
¼ tsp. grated fresh nutmeg
¼tsp. Simply Organic Ginger
1 small pkg. vegan graham crackers (10 sheets of crackers)
1 Tbs. lemon juice
⅛ tsp. salt
¼ tsp. sea salt
12 oz. Nasoya Silken Tofu, drained
2 cups Wholesome Sweeteners Fair Trade Certified Organic Sugar, plus more for coating cranberries
1 tsp. Simply Organic Vanilla Extract
8 oz. vegan cream cheese, softened
2 oz. nonhydrogenated vegan margarine, such as Earth Balance, melted
Equipment:
candy thermometer
sauce pan
slotted spoon
food processor
oven
springform pan
wire rack
Cooking instruction summary:
1. To make 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.2. To make 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.3. To make 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.
Step by step:
1. To make 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.
2. Add cranberries, and cook 10 minutes, or until syrup jells when dropped from tip of spoon.
3. Remove berries with slotted spoon, and cool.
4. Roll cranberries in sugar to coat. Set aside, or store up to 4 days.
5. To make Crust: Preheat oven to 350°F. Process graham crackers and salt into fine crumbs in food processor.
6. Add margarine, and pulse to combine. Press mixture into bottom and halfway up sides of 9-inch springform pan.
7. To make Cheesecake Filling: Purée all ingredients in food processor 3 to 5 minutes, or until very smooth.
8. 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.
Nutrition Information:
covered percent of daily need
