The Joy Of Vegan Pumpkin Cheesecake
It’s time to add another photo to The I Eat Trees Vegan Pumpkin Recipes Collection! Around the blog world, I’ve seen quite a few bloggers mention in nostalgic fashion that The Joy of Vegan Baking was either their very first vegan cookbook or their first vegan dessert cookbook. It was mine! Most of the recipes in this cookbook are simply familiar recipes veganized, making it the perfect starting point for sweet-treat-loving new vegans. You aren’t going to find a lot of, if any, ingredients you’ve never heard of or been able to find in here, but rather simple nondairy milk, sugar, egg replacer type of recipes.
When I realized there was an extra tub of vegan cream cheese in the refrigerator, I had a sudden craving for vegan cheesecake. I knew exactly which cookbook to grab! After a quick flip through The Joy of Vegan Baking, I landed on the recipe for pumpkin cheesecake (page 92). Cheesecake was my favorite dessert as a child, and it’s presence in my life has been scarce since going vegan, but thanks to that extra tub of cream cheese, the pie pumpkin I still had lurking in my pantry, and a vegan cheesecake recipe, there was one baking in my oven in no time flat.
The pumpkin cheesecake turned out absolutely delicious. I was careful not to overmix, so each bite had tiny pieces of tender pumpkin. The filling in generally baked to perfection- rich, smooth, and creamy. I could be found with my head in the refrigerator stealing bites, and that’s definitely a rarity. I normally try to keep it classy with a plate and all… If you happen to have The Joy of Vegan Baking, this decadent, easy-to-make, pumpkin cheesecake would be a perfect dessert to bring to a holiday family dinner or friendly potluck!
What was your first vegan cookbook?