Us Brits are a little bit wary of pumpkin. We don't understand it totally and we really only use them to carve scary faces in for Hallowe'en.
The few times I have made Pumpkin Pie for a British Thanksgiving, it hasn't exactly gone down a storm. I'm not sure why because I always think it resembles an Egg Custard Tart, which is a common British pastry, found in bakeries across the country. Perhaps the colour is jarring, or maybe it's because the spices are too stringent.
So, this year, cooking the Thanksgiving meal for both my family (British) and Paul's family (American), I had to find something that would satisfy everyone's tooth. Couple this with someone who is gluten-intolerant and our veganism and this was no simple task.
The original recipe uses a Flaxseed Pie Crust but I really love my cheesecake to have a biscuit crumb base, so I crushed up a packet each of Vegan AND Gluten-free Ginger Biscuits and Digestive Biscuits, melting them with a little vegan spread (Pure) and pressing into a 9" cake tin.
I also wanted to add a little traditional touch to the cheesecake so I added a vegan sour cream topping which is baked right on top of the cooked cheesecake. This is an optional touch. The cheesecake will taste delicious with or without it.
Paul had already tasted the pumpkin mixture and confirmed it tasted delicious so I was fairly confident that it would be a bit with everyone. I was correct.
Pumpkin Cheese with Ginger Crust
1 x Box Silken Tofu, drained
1 cup Brown Sugar
1 Can Pure Pumpkin
1/4 Cup Arrowroot Starch or Tapioca Starch
1 tsp Vanilla Extract
2 tsp Ground Cinnamon
1 tsp Freshly Squeezed Lemon Juice
1/2 tsp Allspice
3/4 tsp Nutmeg
1/8 tsp Ground Cloves
150g (3/4 cup) Vegan Digestive Biscuits
150g (3/4 cup) Ginger Cookies
50g Vegan Spread (like Pure, if you're in the UK)
Sour Cream Topping (optional)
1 Cup Tofutti Sour Cream
1/4 Cup Caster Sugar
1 tsp Vanilla
Preheat oven to 350f (180c).
Crush the biscuits until they resemble sand.
In a small saucepan, gently melt the spread. Add the biscuits crumbs and stir well until coated and stick together when you press them lightly. You may need to add a little more spread to the mixture.
Press firmly into a 9" loose-bottomed cake tin.
In a blender, or by hand, mix together all the ingredients for the cheesecake. Pour into the cake tin, over the biscuit base.
Bake for 55-60 minutes until firm to the touch.
Meanwhile, whisk together the sour cream topping, until smooth and creamy.
Remove the cheesecake from the oven, turn up to 200c.
Pour the sour cream mixture over cooked cheesecake and return to the oven for 10 minutes.
Cool thoroughly at room temperature and then chill overnight.Serve with a little vegan whipped cream if desired and enjoy!
This is also our entry for Nivedhanam's Let's Party Eggless Bakes and Treats Blogging Event!! Our first one!!