Intros and Inspirations
When I was an eater of cheese, I most certainly did not agree with it being included in the cake family.* So I do not have a long, loving history with this dish. However, back in Seattle as a new vegan I had the most beautiful piece of dessert awesomeness in the form of vegan Kahlua Cheesecake one day.
From then on, I was ready to embrace the flavor marriage. Though the recipe below is rather opposite something Paula ‘heart failure’ Dean would prescribe for your sweet teeth, and adapted from the Fat Free Vegan blog, it in fact is not fat free. Instead, we have a rich, sweet, tangy, and spicy cake wonderment that is sure to make people fall in love with you (all over again).
I decided to serve this at our 3rd annual Vegan Thanksgiving Record Party.
Cake adapted/reprinted from the Fat Free Vegan Blog.
*Ditto for the chocolate-fruit combo.
History of Dish
As if I needed more encouragement to make this dish every week to celebrate things I make up, it turns out cheesecake is thought to originate in ancient Greece. Better yet, Pythagoras, a vegetarian, was rumored to have baked the first vegan version of this dish.** Unfortunately, it failed since the local Agora was out of Tofutti Cream Cheese.
Democracy and cheesecake follows.
** This was completely fabricated during sugar high experienced by blog poster.
Yield and Preheat
Preheat oven to 350 degrees Farenheit.
This one is just from my head. I made it up since one of my guests is gluten free. It just occurred to me she might be soy-free as well. OOPS!
- One box of Lucy’s Cinnamon Thins (5.5 oz): Crush it in your blender/food processor, pour into bowl.
- 1 cup of oatmeal: Crush in your blender/food processor, pour into bowl.
- 1/8 cup Earth Balance butter, melted, pour into bowl
Mix all three above in the bowl.
Spread into your pie pan.
Like this, except spread your filling up the side of the pan.
Blend the following until silky smooth:
8 ounces (one tub) Tofutti Better Than Cream Cheese
6 ounces (1/2 tub) Tofutti Sour Supreme
6 ounces (1/2 of package) firm silken tofu (or extra-firm)
1/2 cup sugar
2 Tablespoons cornstarch
1 1/2 Tablespoons lemon juice
1/2 teaspoon vanilla
Remove 1 ½ cups of the mixture and pour into your awaiting pie crust.
Double the fun.
Into the awaiting blender, add the following, then blend until smooth:
1/2 cup pumpkin puree
2 teaspoons rum (optional)
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon nutmeg
Carefully pour on top of the first layer, spreading around by turning/rotating the pie pan.
Bake until the center is almost set, about 60 minutes (or until you become impatient, about 10 minutes). Insert a toothpick into the center -- it should be firm. If not, give it more time.
This pie must cool. Chill for 3 hours at least in your fridge.
Thank you, Fat Free Vegan for creating this wonderful recipe. I'm not a fan of pumpkin, and this tastes a bit pumpkin pie-y to me. But I had to convince Rob to save the rest for our guests.
We at Fat Love Cafe added a little bit o' Soyatoo on top.