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Vegan Spiced Pumpkin Cheesecake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)118.1376
Energy (kCal)691.6766
Carbohydrates (g)33.8514
Total fats (g)5.4596
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325 degrees Fahrenheit. | 2. Mix "cream cheese," sugar, vanilla, and arrowroot powder/cornstarch. | 3. Add "sour cream" and mix. | 4. Mash or blend pumpkin into mixture (blending will make for a smoother texture, but is not necessary. Just mash really well with fork or potato masher if you don't have a blender or food processor.) | 5. Add cinnamon, ginger, and cloves; mix. | 6. Pour into graham cracker crust. | 7. Bake for 35-40 minutes until top is lightly "toasted" or browned. | 8. Refrigerate for 6 hours or overnight until chilled and firm. | 9. Serve plain or garnish with vegan whipped topping+cinnamon and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegan cream cheese 20 ounces 504.3333 0.0 112.2 2.8333
    vegan cream 6 ounces sour 504.3333 0.0 112.2 2.8333
    pumpkin 1 can roasted peeled sliced 7.4213 1.6228 0.5096 0.0346
    sugar 1/2 cup unrefined 159.9 30.004 5.005 2.496
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    arrowroot 3 1/2 1/2 5.6875 1.1716 0.371 0.0175
    cinnamon 1 teaspoon ground - - - -
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    clove 1/4 teaspoon ground 1.4385 0.344 0.0313 0.0682

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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