Vegan Pumpkin Cream Cheese Frosting Food

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VEGAN PUMPKIN CHEESECAKE WITH VANILLA CREAM CHEESE FROSTING AND APPLE CIDER REDUCTION



Vegan Pumpkin Cheesecake with Vanilla Cream Cheese Frosting and Apple Cider Reduction image

Provided by Food Network

Categories     dessert

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 17

4 cups vegan cream cheese
2 cups agave nectar or maple syrup
2 cups plain unsweetened soy milk
1 cup pumpkin puree
1 1/2 cups (12 ounces) silken tofu
1 cup arrowroot powder
1 tablespoon agar powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
4 cups apple cider
1 cup unrefined sugar
1/4 teaspoon freshly grated nutmeg
2 cups confectioners' sugar
1 cup Earth Balance Natural Buttery Spread, softened
1/2 cup baby Thai coconut meat or creamed coconut
1 teaspoon vanilla extract
1 cup vegan cream cheese

Steps:

  • Preheat the oven to 350 degrees 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 1 1/2 hours. The reduction can be made and refrigerated up to 2 hours ahead of time. Bring to room temperature before serving.
  • 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.
  • 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 frosting on the pie as desired. Drizzle the reduction over the cheesecake. Cut into wedges and serve.

PUMPKIN CREAM CHEESE FROSTING



Pumpkin Cream Cheese Frosting image

I got this recipe from Rachael Ray. She suggests using it to top gingerbread cupcakes (made from a mix) and then garnishing it with shaved crystalized ginger, but it would taste great on all sorts of other cupcakes, muffins, and desserts! It yields enough frosting for 8-10 cupcakes. If you use soy cream cheese it's dairy-free.

Provided by Kree6528

Categories     Dessert

Time 8m

Yield 8-10 serving(s)

Number Of Ingredients 6

8 ounces cream cheese or 8 ounces toffuti better than cream cheese soy cream cheese, softened
1/2 cup canned pumpkin puree
1/4 teaspoon grated nutmeg
1 orange, zested
1/2 teaspoon vanilla extract
3 1/2 cups powdered confectioners' sugar

Steps:

  • Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed.
  • Beat in sugar until frosting is fluffy.
  • Use it to frost gingerbread cupcakes or any number of delicious desserts!

Nutrition Facts : Calories 317.2, Fat 10, SaturatedFat 6.3, Cholesterol 31.2, Sodium 121.4, Carbohydrate 56.3, Fiber 0.8, Sugar 53.5, Protein 2.5

PUMPKIN BARS WITH VEGAN CREAM CHEESE FROSTING



Pumpkin Bars With Vegan Cream Cheese Frosting image

Make and share this Pumpkin Bars With Vegan Cream Cheese Frosting recipe from Food.com.

Provided by T_Wise

Categories     Bar Cookie

Time 47m

Yield 8-10 serving(s)

Number Of Ingredients 17

1/3 cup soy yogurt
1/2 cup vegan sugar
1 cup pumpkin puree
1/3 cup canola oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon salt
1/4 cup tofutti better-than-cream-cheese
5 tablespoons non-hydrogenated vegan margarine
2 tablespoons vegetable shortening
1 teaspoon vanilla
2 cups powdered sugar

Steps:

  • Preheat oven to 350.
  • In a medium bowl, mix soy yogurt, sugar, pumpkin, and oil with electric mixer.
  • In a small bowl, sift together dry ingredients and add to the wet mixture.
  • Spread batter evenly in a small 9x5 pan and bake 25 to 30 minutes or until done.
  • For frosting, blend cream cheese,margarine, shortening, and vanilla. Then add powdered sugar about 1/4 Celsius at a time.
  • Frost bars after completely cool and enjoy.

Nutrition Facts : Calories 338, Fat 12.6, SaturatedFat 1.6, Sodium 197.8, Carbohydrate 55.8, Fiber 0.7, Sugar 42.2, Protein 1.8

VEGAN PUMPKIN CREAM CHEESE FROSTING



Vegan Pumpkin Cream Cheese Frosting image

Amazing frosting made to cover my Vegan Pumpkin Bundt Cake! Add yellow & red food coloring during last step to make orange if desired.

Provided by Keee8698

Categories     Dessert

Time 10m

Yield 1 cake's worth, 10 serving(s)

Number Of Ingredients 6

8 ounces tofutti better-than-cream-cheese, softened
1/4 cup canned pumpkin (not pie filling)
1/4 cup earth balance butter, softened
1 tablespoon orange juice
1/2 teaspoon vanilla
4 cups confectioners' sugar, sifted

Steps:

  • Blend cream cheese, pumpkin, butter, OJ, and vanilla at medium speed until smooth.
  • Add sugar and beat until light and creamy, about 5 minutes.

Nutrition Facts : Calories 230.8, Fat 4.6, SaturatedFat 2.9, Cholesterol 12.2, Sodium 56.3, Carbohydrate 48.6, Fiber 0.2, Sugar 47.3, Protein 0.1

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