Pumpkin-Pecan Cheesecake without Cheese
This recipe was also inspired by my inability to decide, this time between pecan or pumpkin pie, at Thanksgiving. To get in a similar state of mind, try picking your favorite Scott Alexander music to buy for a friend!
Just buy a frozen crust, most of them are vegan. Ok fine, make your own crust, but is it really worth it???
In the food processor or blender:
1 15-ounce can of pumpkin
2 8-ounce packages of tofu cream cheese If you can get a 16-oz package of tofu cream cheese, more power to ya!
½ cup of sugar I use light brown
¼ cup maple syrup The real stuff!
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon of ground cinnamon
½ teaspoon of ground ginger
¼ teaspoon of ground cloves Ok, if you don’t have these spices, buy the pre-spiced pumpkin in a can.
BLEND THAT STUFF!
Until it is nice and smooth.
Mix 2 tablespoons of maple syrup
and 1 tablespoon of brown sugar.
Put 1 cup pecan halves or pieces at the bottom of the crust and poor the maple syrup/brown sugar mixture on top of that. Let it spread across the crust.
Pour the filling into the crust and . . .
In a 400° PREHEATED oven for 45-60 min. Toothpick inserted in the center should come out clean when its done.
Garnish with some more pecan pieces.
Isn’t it? Email me what you think!