Pecan-Dusted Pumpkin Cheesecake

[Guest guest]

from vegnews

 

 

Pecan-Dusted Pumpkin Cheesecake

It's time to get serious. We're at the 11th hour, the final countdown, the

insert-your-own-metaphor-here. It's time to blow away your holiday guests with

outrageously good desserts. Sure, the holidays also have a little something to

do with spending time together and celebrating, but really? Who's kidding whom,

here? It's all about the pumpkin cheesecake, and this recipe is sure to garner

you some faithful fans.

 

 

 

By Robin Robertson

Serves 8

 

What You Need:

1 1/2 cups graham cracker crumbs

1/4 cup soy margarine, melted

1 pound firm silken tofu

1 15-ounce can pumpkin purée

3/4 cup light-brown sugar

1 teaspoon rum extract (optional)

1 teaspoon ground cinnamon

3/4 teaspoon ground allspice

3/4 teaspoon ground nutmeg

1 cup pecans, toasted and ground

 

What You Do:

1. Preheat the oven to 350 degrees. Lightly oil a 9-inch springform pan or coat

with nonstick spray. Place crumbs directly in pan, add the melted margarine and

toss with fork to combine. Press crumb mixture into bottom and sides of pan, and

bake for 5 minutes. Remove from oven and set aside to cool.

 

2. Place the tofu in a food processor and process until smooth. Add the pumpkin

and process until blended. Add the sugar, rum extract (if using), cinnamon,

allspice, and nutmeg and process until well blended. Spread the filling evenly

into the cooled crust. Bake for 40 to 45 minutes, or until firm.

 

3. Turn off the oven and allow cheesecake to cool in the oven for 45 minutes to

an hour without opening the oven door. Remove from oven and allow to cool

completely at room temperature. Refrigerate for several hours before serving.

When ready to serve, sprinkle the ground pecans evenly over the top of the

cheesecake.

 

 

 

 

 

 

 

 

 

For in a Republic, who is “the country� Is it the Government which is for

the moment in the saddle? Why, the Government is merely a servant—merely a

temporary servant; it cannot be its prerogative to determine what is right and

what is wrong, and decide who is a patriot and who isn’t. Its function is to

obey orders, not originate them.

Mark Twain

[Guest guest]

yum. thanks, dude. will make for relatives this thankything. blake On Thu, Nov 13, 2008 at 5:17 PM, fraggle <EBbrewpunx wrote:

 

 

 

 

 

from vegnews

 

Pecan-Dusted Pumpkin Cheesecake

It's time to get serious. We're at the 11th hour, the final countdown, the insert-your-own-metaphor-here. It's time to blow away your holiday guests with outrageously good desserts. Sure, the holidays also have a little something to do with spending time together and celebrating, but really? Who's kidding whom, here? It's all about the pumpkin cheesecake, and this recipe is sure to garner you some faithful fans.

 

By Robin Robertson

Serves 8

 

What You Need:

1 1/2 cups graham cracker crumbs

1/4 cup soy margarine, melted

1 pound firm silken tofu

1 15-ounce can pumpkin purée

3/4 cup light-brown sugar

1 teaspoon rum extract (optional)

1 teaspoon ground cinnamon

3/4 teaspoon ground allspice

3/4 teaspoon ground nutmeg

1 cup pecans, toasted and ground

 

What You Do:

1. Preheat the oven to 350 degrees. Lightly oil a 9-inch springform pan or coat with nonstick spray. Place crumbs directly in pan, add the melted margarine and toss with fork to combine. Press crumb mixture into bottom and sides of pan, and bake for 5 minutes. Remove from oven and set aside to cool.

 

2. Place the tofu in a food processor and process until smooth. Add the pumpkin and process until blended. Add the sugar, rum extract (if using), cinnamon, allspice, and nutmeg and process until well blended. Spread the filling evenly into the cooled crust. Bake for 40 to 45 minutes, or until firm.

 

3. Turn off the oven and allow cheesecake to cool in the oven for 45 minutes to an hour without opening the oven door. Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving. When ready to serve, sprinkle the ground pecans evenly over the top of the cheesecake.

 

For in a Republic, who is "the country"? Is it the Government which is for the moment in the saddle? Why, the Government is merely a servant—merely a temporary servant; it cannot be its prerogative to determine what is right and what is wrong, and decide who is a patriot and who isn't. Its function is to obey orders, not originate them.

Mark Twain

[Guest guest]

coolio, let us know how it comes out!

still trying to decide what we are bringing to thanxfernuthin

Blake Wilson Nov 13, 2008 11:18 PM Re: Pecan-Dusted Pumpkin Cheesecake

 

 

 

yum. thanks, dude. will make for relatives this thankything. blake

On Thu, Nov 13, 2008 at 5:17 PM, fraggle <EBbrewpunx (AT) earthlink (DOT) net> wrote:

 

 

 

 

 

from vegnewsPecan-Dusted Pumpkin Cheesecake It's time to get serious. We're at the 11th hour, the final countdown, the insert-your-own-metaphor-here. It's time to blow away your holiday guests with outrageously good desserts. Sure, the holidays also have a little something to do with spending time together and celebrating, but really? Who's kidding whom, here? It's all about the pumpkin cheesecake, and this recipe is sure to garner you some faithful fans.By Robin RobertsonServes 8What You Need:1 1/2 cups graham cracker crumbs1/4 cup soy margarine, melted1 pound firm silken tofu1 15-ounce can pumpkin purée3/4 cup light-brown sugar1 teaspoon rum extract (optional)1 teaspoon ground cinnamon3/4 teaspoon ground allspice3/4 teaspoon ground nutmeg1 cup pecans, toasted and ground What You Do:1. Preheat the oven to 350 degrees. Lightly oil a 9-inch springform pan or coat with nonstick spray. Place crumbs directly in pan, add the melted margarine and toss with fork to combine. Press crumb mixture into bottom and sides of pan, and bake for 5 minutes. Remove from oven and set aside to cool. 2. Place the tofu in a food processor and process until smooth. Add the pumpkin and process until blended. Add the sugar, rum extract (if using), cinnamon, allspice, and nutmeg and process until well blended. Spread the filling evenly into the cooled crust. Bake for 40 to 45 minutes, or until firm. 3. Turn off the oven and allow cheesecake to cool in the oven for 45 minutes to an hour without opening the oven door. Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving. When ready to serve, sprinkle the ground pecans evenly over the top of the cheesecake. For in a Republic, who is "the country"? Is it the Government which is for the moment in the saddle? Why, the Government is merely a servant—merely a temporary servant; it cannot be its prerogative to determine what is right and what is wrong, and decide who is a patriot and who isn't. Its function is to obey orders, not originate them. Mark Twain

 

 

 

 

 

 

For in a Republic, who is “the country� Is it the Government which is for the moment in the saddle? Why, the Government is merely a servant—merely a temporary servant; it cannot be its prerogative to determine what is right and what is wrong, and decide who is a patriot and who isn’t. Its function is to obey orders, not originate them.

Mark Twain