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This Thanksgiving I was searching for a quick and easy dessert to make for the holiday. I visited all of my favorite vegan recipe websites and flipped through a few of my favorite vegan cookbooks. All of the recipes looked super delicious, but I wanted something fairly simple to make since I was cooking the entire Thanksgiving meal myself (save for the mashed potatoes and his Turkey, hubby did that). So what I found was this scrumptious Pumpkin Cheesecake with Candied Cranberries on my fav vegan actresses Alicia Silverstone’s website. This recipe was so quick and easy, especially since I purchased a vegan graham cracker crust from Wegman’s instead of making it myself. (Saves mega time!) My thoughts when it was all done and ready to eat? Uber yummy!!! I’m going to make this again for Christmas!

Pumpkin Cheesecake with Candied Cranberries

For the candied cranberries:

Ingredients

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

Steps

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:

Ingredients

• 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:

Ingredients

• 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

Steps

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.

Recipe via The Kind Life