Vegan Recipe: Pumpkin Cheesecake with Apple Cider Reduction

Pumpkin Cheesecake with Apple Cider Reduction

Photo copyright 2014 by Jim Franco

Be sure to save room for this fantastic cheesecake, a creative dessert that uses classic Autumn ingredients—pumpkin, apple cider, cinnamon, and nutmeg. The pie and frosting can be made up to two days ahead of time.

Ingredients, Serves 8 to 10

4 cups vegan cream cheese
2 cups agave nectar or maple syrup
2 cups plain unsweetened soy milk
1 cup pumpkin puree
1 ½  cups (12 ounces) silken tofu
1 cup arrowroot powder
1 tablespoon agar powder
1 teaspoon ground cinnamon
½  teaspoon freshly grated nutmeg

Apple cider reduction

4 cups apple cider
1 cup unrefined sugar
1/4  teaspoon freshly grated nutmeg
1/2  recipe Vanilla–Cream Cheese Frosting (page 73), (optional)


Preheat the oven to 350°F. Wrap aluminum foil around the bottom and halfway up the sides of a 9-inch springform pan to prevent any leaking.

Combine the cream cheese, agave, soy milk, pumpkin, tofu, arrowroot, agar, cinnamon, and nutmeg in a large mixing bowl and stir together. Transfer to a blender and blend until smooth and ingredients are fully integrated. This may have to be done in batches. Pour the mixture into the prepared springform pan.

Put the cheesecake in a large baking pan and fill the pan halfway with hot water. Bake for about 2 hours, until lightly browned. Remove, let cool, cover, and refrigerate. The cheesecake can be made up to 2 days ahead of time.

To make the cider reduction, combine the cider, sugar, and nutmeg in a pot and bring to a simmer over medium heat. Simmer, stirring occasionally, until the mixture is reduced by half and is syrupy, 1 to 1½ hours. The reduction can be made and refrigerated up to 2 hours ahead of time. Bring to room temperature before serving.

To serve, remove the foil from the pan. Run a knife around the outer edge of the cheesecake and release the springform pan clamp. Put the cake on a plate or cake stand. Pipe or spread the top of the cheesecake with the frosting. Drizzle the reduction over the cheesecake. Cut into wedges and serve.

Vanilla–cream cheese frosting

2 cups confectioners’ sugar
1 cup Earth Balance Natural Buttery Spread, softened
½ cup baby Thai coconut meat or creamed coconut
1 teaspoon vanilla extract 1 cup vegan cream cheese

To make the frosting, mix together the confectioners’ sugar and buttery spread in a large bowl. Set aside.

Combine the coconut meat and vanilla extract in a blender and blend for 2 minutes. Transfer to a stand mixer or to a bowl and use a hand mixer. Add the confectioners’ sugar mixture and cream cheese and mix thoroughly until a smooth frosting is formed.

Reprinted with permission from Vegan Holiday Cooking, by Candle Family Foods, LLC, copyright 2014, published by Ten Speed Press, an imprint of Penguin Random House LLC.

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