Sunday, November 26, 2006

Pumpkin Cheesecake with Vanilla Pudding


Here's the promised picture of the pumpkin cheesecake (recipe here). It was most excellent, especially with the vanilla pudding. The fresh vanilla in the pudding really made the flavor pop. The pudding recipe is a really simple one from Very Vegetarian that we do from time to time. Mix 1/3 c. sugar, 2 1/2 Tbs. cornstarch and a pinch of salt in a saucepan, then whisk in 2 c. soymilk or Silk creamer. Cook over medium heat continuing to stir frequently until it's nice and thick then add 2 tsp. vanilla extract (or 1 tsp. plus the insides of one vanilla bean) and 1-2 Tbs. margarine. Then refrigerate until it's cool.

7 comments:

springsandwells said...

Oh Wow! That looks amazing! And homemade vegan pudding... with real vanilla bean! How cool. I've only ever made vegan pudding from a box mix. :)

Anonymous said...

looks good ,thanks for share!

Chris said...

thanks johanna... and that's funny Amey b/c I don't think I've ever made pudding from a box mix.

funwithyourfood said...

My friend wanted to go buy some pumpkin cheesecake and found it was 30 BUCKS. So I gave her a recipe to make her own (even veganized it haha)

Teddy

Chris said...

Yikes! Maybe we should start selling our own ;-)

Anonymous said...

Beautiful!

Anonymous said...

Mmmmmmm, Cheesecake!

-"Gearmaster" (Doug) & Erin