Recipe: Vegan Pumpkin Cheesecake! Bonus Giveaway (for the Flock Only): “Vegan Holiday Cooking from Candle Cafe”

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You’ll love this recipe from the new book, Vegan Holiday Cooking from Candle Cafe (Ten Sped Press, 2014). And you’ll want to make some for me…
Seriously, though, the amazing Joy Pierson of Candle Cafe — one of the co-authors of this book, along with Angel Ramos and Jorje Pineda — made this pumpkin cheesecake for the Hens (and for the entire very lucky crew) when she was on Episode 24 of the Our Hen House TV show — which airs this Monday, December 15! Enjoy this cheesecake as you’re watching the hens enjoy theirs!
Also, the talented boys from Vegan Mos — Ethan Ciment and Michael Suchman — reviewed Vegan Holiday Cooking from Candle Cafe on Episode 256 (the most recent one) of the Our Hen House podcast. They loved it just as much as you will. (BTW: That’s the same podcast episode as the interview with the fantastic Ingrid Newkirk, so you won’t want to miss it.)
Flock members, remember to read on past the recipe for your chance to win a copy of Vegan Holiday Cooking from Candle Cafe all for yourself! And if you’re not yet a flock member, ’tis the season! Not only do you get access to exclusive content, contests (like this one), and giveaways — as well as a copy of Vegucated and Defiant Daughters, just for joining! — but all donations made between now and the end of the year are being matched, thanks to our Barnyard Benefactors! You’ll also get the warm fuzzies, knowing that you’re keeping vegan indie media alive.
Now for the recipe…
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[print_this] Pumpkin Cheesecake with Apple Cider Reduction
(printed with permission by Ten Speed Press — thank you!)
from Vegan Holiday Cooking from Candle Cafe by Joy Pierson, Angel Ramos, and Jorje Pineda
The pie and frosting can be made up to 2 days ahead of time.

Serves 8 to 10
Ingredients: 
4 cups vegan cream cheese
2 cups agave nectar or maple syrup
2 cups plain unsweetened soy milk
1 cup pumpkin puree
1 ½  cups (12 ounces) silken tofu
1 cup arrowroot powder
1 tablespoon agar powder
1 teaspoon ground cinnamon
½  teaspoon freshly grated nutmeg
 
Apple Cider Reduction
4 cups apple cider
1 cup unrefined sugar
¼  teaspoon freshly grated nutmeg
½  recipe Vanilla–Cream Cheese Frosting (optional — see below for that recipe + directions)
 
Directions 
Preheat the oven to 350°F. Wrap aluminum foil around the bottom and halfway up the sides of a 9-inch springform pan to prevent any leaking.
Combine the cream cheese, agave, soy milk, pumpkin, tofu, arrowroot, agar, cinnamon, and nutmeg in a large mixing bowl and stir together. Transfer to a blender and blend until smooth and ingredients are fully integrated. This may have to be done in batches. Pour the mixture into the prepared springform pan.
Put the cheesecake in a large baking pan and fill the pan halfway with hot water. Bake for about 2 hours, until lightly browned. Remove, let cool, cover, and refrigerate. The cheesecake can be made up to 2 days ahead of time.
To make the cider reduction, combine the cider, sugar, and nutmeg in a pot and bring to a simmer over medium heat. Simmer, stirring occasionally, until the mixture is reduced by half and is syrupy, 1 to 1½ hours. The reduction can be made and refrigerated up to 2 hours ahead of time. Bring to room temperature before serving.
To serve, remove the foil from the pan. Run a knife around the outer edge of the cheesecake and release the springform pan clamp. Put the cake on a plate or cake stand. Pipe or spread the top of the cheesecake with the frosting. Drizzle the reduction over the cheesecake. Cut into wedges and serve.
 
Vanilla–Cream Cheese Frosting
2 cups confectioners’ sugar
1 cup Earth Balance Natural Buttery Spread, softened
½ cup baby Thai coconut meat or creamed coconut
1 teaspoon vanilla extract 1 cup vegan cream cheese
To make the frosting, mix together the confectioners’ sugar and buttery spread in a large bowl. Set aside.
 
Combine the coconut meat and vanilla extract in a blender and blend for 2 minutes. Transfer to a stand mixer or to a bowl and use a hand mixer. Add the confectioners’ sugar mixture and cream cheese and mix thoroughly until a smooth frosting is formed.[/print_this]
 
Flock members, read on for a giveaway of Vegan Holiday Cooking from Candle Cafe … (Everyone else, become a flock member today!) #PRIVATE# 
Darling flock friends,
It’s just us now. And today’s giveaway is just what you need to win (and veganize) friends and influence (and veganize) people at any time of year!
To enter the giveaway to receive your copy of Vegan Holiday Cooking from Candle Cafe, send me an email:  anne [at] ourhenhouse [dot] org by midnight EST on 12/19. Include your postal address and a pumpkin cheesecake using the recipe above.
(OK, not that last thing. Unless you really want to…)
Peace through vegan cheesecake,
Anne