Comments on: Easy Vegan Pumpkin Cheesecake

By: Sarah

Sarah — Fri, 06 Dec 2019 17:19:22 +0000

In reply to Mon. This seemed like a common problem this year. Not sure why because other people have made it without an issue. Will troubleshoot and adjust the instructions if necessary.

By: Mon

Mon — Thu, 05 Dec 2019 19:33:03 +0000

I made this for Thanksgiving and something went wrong. I don’t know exactly what. I baked it for 68 min, the top was cracking and the sides were coming from the edges. Sat in the fridge for a lil over a day and when it came time to cut it, everything on the inside was mushy. It ended being more of a cheesecake pudding with some crust. It was delicious either way and everyone ate it and loved it!! It was soooo YUM! Just not solid.

By: Sarah

Sarah — Mon, 02 Dec 2019 14:56:36 +0000

In reply to Kristen. This seemed to be an issue with several readers. I will test the recipe again and see what is happening.

By: Kristen

Kristen — Thu, 28 Nov 2019 23:43:19 +0000

I followed the recipe exactly and the cheesecake never got firm. I baked it for 90 minutes and it was still runny. Finally just cooled it and put in the fridge hoping it would set up. It was basically pumpkin pudding. Tasted delicious, but a failure as a cheesecake.

By: Tessa

Tessa — Wed, 27 Nov 2019 03:11:25 +0000

In reply to teresa. I have thyorid issues (genetic) and soy has never given me a problem. We love soy in our house. It must be hard to rat anyyhing you do mot make personally because almost everything has soy in it.

By: Yamir Oliveras

Yamir Oliveras — Tue, 26 Nov 2019 02:50:40 +0000

I just baked this! My cake pan was too small so I made an additional squared cheesecake with the rest. Instead of the graham crackers crust I made it with almond flour. I also never buy pumpkin purée. I just processed some raw pumpkin with a bit of vanilla almond milk. Can’t wait to taste it!!

By: Brittany

Brittany — Wed, 05 Dec 2018 16:59:40 +0000

I’m finding this pumpkin cheese recipe after Thanksgiving which is very unfortunate because this would have looked GREAT on my holiday table! I’m not fully vegan myself but cater to a bunch of family that is so I’m excited to see what they think when I make this recipe! Thanks for the post!

By: Sarah

Sarah — Mon, 12 Nov 2018 15:12:30 +0000

In reply to Nora.

I would suggest a cashew-based cheesecake if your son can't do soy. Here's one I like: https://minimalistbaker.com/vegan-pumpkin-cheesecake/

By: Nora

Nora — Fri, 09 Nov 2018 23:24:46 +0000

HI... I am excited to try this recipe, but I am wondering what can I use in place of the tofu? I am allergic to soy so I need a non-soy option. Thanks!!

By: Sarah

Sarah — Mon, 05 Nov 2018 19:39:11 +0000

In reply to Marge.

You could make your own: https://cookieandkate.com/2018/vegan-sour-cream-recipe/ or substitute an additional 1/4 cup of silken tofu for texture.

By: Marge

Marge — Sun, 04 Nov 2018 12:19:27 +0000

What can i substitute for the vegan sour cream. I am having a hard time finding that. I can't wait to try this cheesecake on my family! Thanks 🙂

By: Sarah

Sarah — Mon, 22 Oct 2018 16:57:46 +0000

In reply to Cathy. I'm surprised your food processor wasn't mixing the cream cheese. Did you combine it with the sugar? I can't imagine it won't eventually get smooth if you keep scraping it down in between. If that doesn't work, you can do a stand up mixer but in that case the cream cheese should be at room temperature. Good luck!

By: Cathy

Cathy — Sat, 20 Oct 2018 15:58:15 +0000

Need a bit of help. My food processor is not mixing the cream cheese. I have a vitamix blender but I don't think that will be able to blend the cream cheese either. I do have a stand mixer. Should I try that instead? Would it be helpful to let the cream cheese stand at room temp for a while? I feel like I'm missing something ... I'm at step one and having trouble!

By: Ashley

Ashley — Fri, 22 Dec 2017 20:59:08 +0000

In reply to Ashley. Oh my gosh! I just remembered I have a hand blender...the stick thing. I’ll use that :)

By: Ashley

Ashley — Fri, 22 Dec 2017 20:58:00 +0000

In reply to Sarah. Oh yes, we searched and searched, and read some articles, to find what each tofu type means. Then, I ordered it off Amazon...then I found it at the Commsisary. I will use the food processor :) I want these girls to really enjoy this. Thanks for the quick reply

By: Sarah

Sarah — Sat, 16 Dec 2017 15:45:27 +0000

In reply to Ashley. Yes, you really need to get this pureed. A blender might work but a food processor is best. And make sure it's silken tofu.