


a yummy pumpkin cheesecake recipe!




Pumpkin Cheesecake with Candied Cranberries

For the candied cranberries:


  • 2 cups fresh cranberries, rinsed and drained
  • 2 cups sugar substitute (either maple syrup or agave nectar, whichever you prefer)


  1. Prick each cranberry several times with straight pin.
  2. Bring sugar substitute and water to boil over medium heat.
  3. Cook until sugar reaches 230 F on candy thermometer.
  4. Add cranberries, and cook ten minutes or until syrup gels a bit.
  5. Remove berries with slotted spoon and lay out on plate.
  6. Save in refrigerator for adding to top of cheesecake later.

For the crust:


  • Pre-made organic vegan graham-cracker crust (for ease)

Or, if you prefer to make your own:

  • 10 sheets vegan graham crackers
  • 1/4 tsp salt
  • 2 oz Earth Balance butter

Steps (if you aren’t using premade)

  1. Process crackers and salt into fine crumbs in food processor.
  2. Add Earth Balance and pulse to combine.
  3. Press mixture into bottom and half way up sides of 9 inch spring form pan.

For the cheesecake filling:


  • 12 oz. silken tofu
  • 8 oz. vegan cream cheese
  • 3/4 can Whole Foods Organic Pumpkin Pie Filling
  • 1/4 cup agave nectar
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon


  1. Puree all ingredients in food processor until very smooth, about 3-5 minutes.
  2. Pour into crust and bake at 350 F for 50 minutes.
  3. Chill completely in refrigerator at least 3 hours, up to overnight.
  4. Garnish with candied cranberries, slice and serve.

What are your fave Thanksgiving desserts?