Looking for a vegan and gluten-free pumpkin cheesecake? Here’s a cheesecake that’s sure to satisfy all your pumpkin dessert fans!
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.
As you may know, I’ve made vegan cheesecake a few times. Every time I’ve made cheesecake, however, I have never made my own crust. This month’s Daring Baker’s challenge has given me the motivation and opportunity to make my own crust, which I think turned out great.
I have a confession to make.
If it’s not already pretty evident, I’ve been fairly distracted these last few weeks. I’ve tried to post on a regular basis as much as possible, but sometimes life gets in the way. Unfortunately for me, the blog and you, my faithful readers, moving boxes have gotten in the way.
Lest you think that I have been unusually obsessed with making vegan cheesecake lately, let me reassure you. I have and I haven’t. :)
First off, my husband made that vegan chocolate cheesecake and I am the one who made the raspberry sauce. Secondly, I did make the vegan peanut butter chocolate cheesecake but it was for my husband’s birthday. Finally, I take no blame for making these cute little creamy pops.
I had been seeing banners for The Daring Bakers on other cooking blogs for a while, and finally decided to investigate further. I hadn’t realized it, but being a member of The Daring Bakers means you have to participate in monthly baking challenges. I’m always up for a challenge, so I decided to join.
So there you go. The Daring Bakers are at fault for making me make cheesecake again. I’m not upset about it at all though.
One year ago we embarked on the vegan cheesecake quest. It was my husband’s birthday and I made him a cheesecake from Fatfree Vegan Kitchen. We didn’t love that first cheesecake, but the texture was there, as well as the creaminess. It seemed that we had a mission. My husband had that gleam in his [...]