Pareve Pumpkin Cheesecake

Posted: Mon, Jan 08 2007, 7:48 pm Post subject: Pareve Pumpkin Cheesecake

2 containers of tofutti cream cheese
1 container of toffutti sour cream
1 15oz can of pumpkin puree
1 cup brown sugar
1 cup white sugar
1/3 cup flour
2 eggs
2 egg yolks
1 TBLS of pumpkin spice
2 pie crusts (gram cracker or pastry depending on what you prefer)

Preheat oven to 325 degrees.

Mix all ingredients together in mix until smooth. I do it in the food processor but you can do it in anything. Just make sure it is throughly mixed. Pour into two seperate pie crusts and put in oven for 1 hour. After it's finished baking take it out of the oven and let it cool completly. Then put it in the fridge. As soon as it is chilled you can serve it. It's a yummy tasty delicious treat.

Posted: Mon, Jan 08 2007, 9:41 pm Post subject: re: Pareve Pumpkin Cheesecake

I hope this isn't the one that flopped! Laughing

Platinum Member Joined: Jan 01 2006 Posts: 48136

That sound very expensive to make.

Posted: Mon, Jan 08 2007, 10:13 pm Post subject: re: Pareve Pumpkin Cheesecake

amother nope I changed it. The first time around I only put in one cup of sugar and half a container of sour cream. I like the idea of a pumpkin cheesecake so I retried it and changed some things. This time it came out tasting really good and really smooth.

Platinum Member Joined: Jan 01 2006 Posts: 48136

what is so appealing about a pumplin cheesecake to you; because it's a vegetable?

Posted: Tue, Jan 09 2007, 1:16 am Post subject:

Whats in pumkin spice?

I think it sounds yummy. I am going to try it.
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Posted: Tue, Jan 09 2007, 11:04 am Post subject:

I had 3 different pumpkin pies over Thanksgiving this year for the first time & I liked the taste so I made the cranberry pumpkin muffins from KBD Short on Time. maybe I'll make this this week for dessert.

Posted: Tue, Jan 09 2007, 11:12 am Post subject: re: Pareve Pumpkin Cheesecake

Platinum Member Joined: Jan 01 2006 Posts: 48136

I didn't know she was using it as a dessert on Shabbos; to me cheesecake is Shabbos morning breakfast, so I was trying to envision its taste with a cup coffee, that's all.

No offense intented!

Posted: Tue, Jan 09 2007, 11:35 pm Post subject:

Diamond Member Joined: Nov 11 2007 Posts: 3784

I know this post is old, but I found it when looking for something interesting to bring to my MIL for TG. I made it and everyone loved it, so wanted to say thank you for posting this. Smile

Btw... I made a slightly different version also for myself, since I'm dieting, using a block of tofu instead of the tofutti products and waaaay less sugar and no pie crust and it was still delicious.

Gold Member Joined: Oct 27 2006 Posts: 2416 Location: NY

I've made pareve cheesecake for shabbos dessert, and it was a hit. I've seen recipes for pumpkin cheesecake and wanted to try it. Thanks for the pareve recipe!

Ohh and I didn't realize it was an older post so thank you OP and MiracleMamma Wink

Diamond Member Joined: Nov 11 2007 Posts: 3784

Gold Member Joined: Jun 11 2008 Posts: 1974 Location: NJ

I made this for Shabbos. It was easy, different and YUMMY! Thanks for the recipe. Very original.

Gold Member Joined: Jun 11 2008 Posts: 1974 Location: NJ

I am bumping up this thread for yomtov. When I was thinking about what desserts to make for Sukkos, this one came to mind. I made it again and put them both in the freezer. I highly recommend it to anyone looking for a dessert that is a little bit different, but easy and DELICIOUS!

Posted: Tue, Sep 28 2010, 11:27 am Post subject:

How did it taste after it was frozen? did you just serve it after it defrosted?