Thanksgiving Cheezecake

Thanksgiving this year we didn’t invite nobody ???? We even celebrated on weekend instead today! Thanks to Save on Foods! ?

Last year was my first Thanksgiving as a vegan, so I went nuts preparing all new vegan foods that are related to Thanksgiving and/or party; BBQ ribs, ham, pepperoni, pumpkin pie, gravy, mashed potatoes etc

This year, we learned Save on Foods would have stuffed ‘turkey’ with gravy at their frozen section, so we grabbed a couple bags to try. We decided we weren’t going to throw a gathering this year, so we only prepared pumpkin cheezecake with chocolate cream on top ? Because, what is Thanksgiving without pumpkin, am I right?….or sweet potatoes…or pecan pie…yum, yum, yum

On Thanksgiving weekend, we drove out of town. Too many newly hit bambis on the road, sadly? The town we visited were super covered with thick fog/mist. It was super weird. We saw from far as the town was surrounded with super low clouds and we thought, wow look at that scenery. Once we were in the area, we entered the super foggy area. I guess that’s why…three dead deers.

And sadly nothing was opened at the town we visited???? Who went out for Thanksgiving weekend anyways right???? So we drove home and the fog was slightly clearing up. Arrived home was super sunny, we got hot in the car with our thick sweaters and mits and hats ????, aaaaand super hungry! We thought we would have lunch at the other town, so we left early only packing a bag of pretzels and two bottles of water ????

Thanks to the commercially prepared ‘turkey’! Turned on the oven, take out cheezecake from fridge to decorate, and prepare side dish. Easy peasy Thanksgiving this year, what a breeze ?

Anyhoo, here is the recipe for the Thanksgiving dessert we had, Pumpkin Cheezecake with Chocolate Cream

Cream Cheeze

Two days before, we prepare the vegan cream cheeze! You would need:

• 1.98 ml (I big box) fortified soy milk
• 1/3 c x 3 apple cider vinegar

How to prepare

• Mix together in oven proof pan. Cover with pan lid, let stand in room temperature overnight.
• The following day, cook/bake milk mixture in oven, in 200 F for 6 H!
• After 6 H, line a strainer with cheesecloth and pour cooked milk and let it drip until no more liquid dropping.
• You got your cream cheeze ? Chill in the fridge until ready to use (which is the following day for me, hence it says 2 days in advance ?)

Crust

• 10 Speculaas cookies/maple cookies/gingersnap cookies, crush
• 1 1/2 tbsp vegan margarine
• Place crushed cookies on spring form pan lined with aluminum foil

Cheesecake

In food processor, process until smooth:

• 1 1/2 c cream cheeze
• 1 can coconut condensed milk
• 2 tbsp psyllium husk
• 3 tbsp pumpkin puree
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon powder
• 1/4 – 1/2 tsp allspice powder

• Bake cheezecake on preheated 350 F for 30 minutes.
• Take cheezecake out of oven, cool to room temperature, then chill in the fridge over night.

Chocolate cream

• 2 avocado
• 3 tbsp cocoa powder
• 2 tbsp icing sugar
• 5-6 tbsp maple syrup
• 1/2 tsp cinnamon powder

• Mix everything either with fork, masher, blender food processor
• Spoon into pipping bag and pipe on cheesecake
• Slice and serve!

Note: yeah, I tried making a maple leaf out of icing sugar, but one side kept dissolving into the moist chocolate cream ????

Anyhoo, Happy Thanksgiving Canada!