Archives Vegan Pumpkin Cheesecake - My Daily Magazine - Art, Design, DIY, Fashion and Beauty !MyDailyMagazine.comTue, 22 Oct 2019 07:08:25 +0000en-US
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1 https://wordpress.org/?v=6.5.2Make This Delicious Vegan Pumpkin Cheesecake For Halloween
https://mydailymagazine.com/make-this-delicious-vegan-pumpkin-cheesecake-for-halloween/
Tue, 22 Oct 2019 13:57:45 +0000https://mydailymagazine.com/?p=30250It’s definitely time to prepare a bunch of delicious recipes for Halloween and what better way to celebrate this day than to combine the two best things in the world – pumpkins and cheesecake. The results are definitely amazing, so if you still haven’t tried making something like this, now is the perfect time. Karissa […]
]]>It’s definitely time to prepare a bunch of delicious recipes for Halloween and what better way to celebrate this day than to combine the two best things in the world – pumpkins and cheesecake. The results are definitely amazing, so if you still haven’t tried making something like this, now is the perfect time.
Karissa from Karissa’s Vegan Kitchen shared this recipe for a vegan pumpkin cheesecake and it sounds delicious.
Ingredients:
2 cups graham cracker crumbs
½ cup melted vegan butter
4 (8 oz) containers of vegan cream
cheese room temperature
1 can (15 oz) pumpkin purée
¼ cup cornstarch or arrowroot powder
¾ cup sugar
3 tablespoons melted coconut oil
2 teaspoons lemon juice
1½ teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon cloves
Instructions:
Pre-heat
oven to 350°F.
Mix
graham cracker crumbs and melted butter together. Press into a 9-inch
springform cheesecake pan evenly using a flat-bottomed object like a measuring
cup.
In
a large bowl, mix the cream cheese together until smooth.
In
a small bowl, whisk together the pumpkin puree and cornstarch until the
cornstarch is fully dissolved. Mix it into the bowl with the cream cheese.
Mix
in the remaining ingredients (sugar, coconut oil, lemon juice, vanilla extract,
cinnamon, nutmeg, ginger, and cloves.) You can use an electric hand mixer on
low or mix by hand – either way, don’t overmix, just mix until everything is
incorporated.
Pour
the pumpkin cream cheese mixture into the pan and spread out evenly. Give the
pan a few gentle taps on the counter to fill in any gaps.
]]>ersion="1.0" encoding="UTF-8"?>Archives Vegan Pumpkin Cheesecake - My Daily Magazine - Art, Design, DIY, Fashion and Beauty !MyDailyMagazine.comTue, 22 Oct 2019 07:08:25 +0000en-US
hourly
1 https://wordpress.org/?v=6.5.2Make This Delicious Vegan Pumpkin Cheesecake For Halloween
https://mydailymagazine.com/make-this-delicious-vegan-pumpkin-cheesecake-for-halloween/
Tue, 22 Oct 2019 13:57:45 +0000https://mydailymagazine.com/?p=30250It’s definitely time to prepare a bunch of delicious recipes for Halloween and what better way to celebrate this day than to combine the two best things in the world – pumpkins and cheesecake. The results are definitely amazing, so if you still haven’t tried making something like this, now is the perfect time. Karissa […]
]]>It’s definitely time to prepare a bunch of delicious recipes for Halloween and what better way to celebrate this day than to combine the two best things in the world – pumpkins and cheesecake. The results are definitely amazing, so if you still haven’t tried making something like this, now is the perfect time.
Karissa from Karissa’s Vegan Kitchen shared this recipe for a vegan pumpkin cheesecake and it sounds delicious.
Ingredients:
2 cups graham cracker crumbs
½ cup melted vegan butter
4 (8 oz) containers of vegan cream
cheese room temperature
1 can (15 oz) pumpkin purée
¼ cup cornstarch or arrowroot powder
¾ cup sugar
3 tablespoons melted coconut oil
2 teaspoons lemon juice
1½ teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon cloves
Instructions:
Pre-heat
oven to 350°F.
Mix
graham cracker crumbs and melted butter together. Press into a 9-inch
springform cheesecake pan evenly using a flat-bottomed object like a measuring
cup.
In
a large bowl, mix the cream cheese together until smooth.
In
a small bowl, whisk together the pumpkin puree and cornstarch until the
cornstarch is fully dissolved. Mix it into the bowl with the cream cheese.
Mix
in the remaining ingredients (sugar, coconut oil, lemon juice, vanilla extract,
cinnamon, nutmeg, ginger, and cloves.) You can use an electric hand mixer on
low or mix by hand – either way, don’t overmix, just mix until everything is
incorporated.
Pour
the pumpkin cream cheese mixture into the pan and spread out evenly. Give the
pan a few gentle taps on the counter to fill in any gaps.