I have been inspired this holiday season by all the amazing recipes other food bloggers are sharing. I was also inspired to try my first-ever cheesecake because I finally bought a springform pan at the Great News Cooking School’s huge summer clearance sale. (You can also make this dessert in a 9″ pie pan, follow the same steps below.)
I was bringing dessert to a Christmas Eve party and one of the hosts is allergic to nuts, so a nut crust was out. Graham crackers are out because of the gluten. Lo and behold, my trusty Joy of Cooking to the rescue with an option for a cereal crust. I had just enough of Barbara’s whole grain crispy rice cereal to work. I made the candied pumpkin seeds from a neighbor’s Halloween pumpkin. (I cut the pumpkin up and cook it for my dog Buddy Girl.)
This dessert competed with a traditional blueberry cheesecake and a gluten-free chocolate birthday cake at the party. Guess what? Even the life-long baker liked my dessert the best. Not bragging here… it was fun to see people so surprised at how much they liked a vegan dessert. The texture is light, a bit more mousse-y than a full cheesecake. It’s also not too sweet, and the pumpkin taste comes through beautifully. The crust was light and crispy, a good alternative to a rich nut crust.
You’ll find the original recipe, including the recipe for candied cranberries (which sound amazing), on Alicia Silverstone’s blog here. And some great tips from the Gluten-Free Goddess on baking and cooling another version of a pumpkin cheesecake here.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets