When it comes to feasting around the holidays there are a few dishes I absolutely have to have or the day just wouldn’t be complete. One of them is Pumpkin Pie, but when you have a child with food allergies, things can be challenging. There was a time we were unsure if my son Aidan was gluten-intolerant, if he was having a problem with dairy, or if he had allergies we weren’t yet aware of. (He has a banana allergy & had reactions to palm/palm kernel oil). I’ve done a lot of experimental cooking since he had his first reactions as a baby & not to toot my own horn or anything but I think I’ve become pretty good at it.
When Follow Your Heart recently approached me about trying some of their products, like their Vegan Gourmet Sour Cream & Vegan Gourmet Cream Cheese I was excited and I immediately knew that I wanted to attempt a dairy-free, gluten-free, vegan pumpkin pie cheesecake! That’s a mouthful isn’t it. Trust me, once you try it you won’t want to talk, you’ll be too busy indulging in it’s creamy, pumpkiny goodness.
I set out to make this recipe be a great replacement for pumpkin pie for those that can’t eat it. Amazingly this pumpkin cheesecake looks, smells, and almost tastes like pumpkin pie itself but just a tad bit creamier! The only noticeable difference is the hint of cheesecake & the fact that it has a graham cracker “like” crumb crust.
Don’t believe me? try it for yourself! And if you don’t want to or don’t have to do dairy & gluten free you can easily substitute regular ingredients!
Dairy & Gluten Free Pumpkin Pie Cheesecake
Serves 12
A delicious pumpkin pie inspired cheesecake with bold pumpkin flavors & a hint of traditional cheesecake. You’ll swear you’re eating pumpkin pie. For Vegans or those with dietary restrictions that still want to indulge in their favorite holiday dessert. Dairy-free, Gluten-free & low cholesterol!
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hr
Ingredients
For the Crust:
1 box of Gluten Free Kinnikinnick S’moreables Graham Style Crackers
3 Tablespoons Soft Margarine
3 Tbsp Light Brown Sugar
1 Tsp Cinnamon
For the Filling:
2 8 oz. Containers Vegan Gourmet Cream Cheese
1/2 Cup Vegan Gourmet Sour Cream
1 Can (15 oz) Pumpkin
1 1/2 Cups of Granulated Sugar
3 Tbsp Cornstarch
2 Tsp Pure Vanilla Extract
2 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Ground Cloves
2. Grind entire box of graham crackers in food processor or blender. Add margarine & brown sugar, combine with crackers until a smooth wet mixture forms, pour in bowl.
3. Stir in cinnamon until completely incorporated
4. Spoon crust mixture into bottom of non-stick springform pan, evening it out as you go. Set pan to the side.
5. In food processor or blender combine all filling ingredients, including spices until a nice smooth texture forms (approximately 1 minute). Remove & place in bowl.
Continue to stir ingredients by hand to make sure all spices are fully mixed in & incorporated.
6. Spoon cheesecake filling on top of graham crust into non-stick springform pan.
7. Place pan in oven for 30 minutes, until a light “skin” forms over the top of the cheesecake & the edges of the cheesecake start to pull away from the pan. Do not tip the cheesecake! it’s still quite soft at this point. You may notice a little smoke, crumb crust is not burning.
8. Turn oven off but leave cheesecake inside until it cools, approximately 1-2 hours.
9. Let cheesecake “set” at least 6-8 hours inside refrigerator, preferably overnight.
If you’re running late you can put the cheesecake in the freezer to help it set. It actually cuts easier.
ENJOY!
– Monica
Disclosure: Thank you in part to Follow Your Heart – Vegan Gourmet for helping to inspire this recipe & who provided free product for the creative process.
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The recipe isn’t showing up anymore 🙁
Do you have any suggestions besides a spring form pan?? I don’t have one…. Looks delicious!!