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.



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!