Feliz Navidad

We enjoyed our annual traditional tamale feast this Christmas! Please see last year's blog for full details on how to make these amazing Vegan Tamales! The Salsa Fairy visited us too this year, the perfect accoutrement for our tamales.

For Dessert we enjoyed Christmas Cookies (see last year’s post for recipe) and Pumpkin Cheesecake.


Pumpkin Cheesecake
from The Joy of Vegan Baking page 92 (I made some modifications)


Ingredients:
1 cup brown sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1/4 tsp nutmeg
1/4 tsp salt
4 1/2 tsp Ener-G-Egg replacer
6 tbs water
16 ounces nondairy cream cheese
1 tsp vanilla
1 cup fresh pumpkin puree


Crust:
Graham cracker or pecan.(I used graham crackers)


Topping:
I added caramelized pecans




Directions:
Preheat oven 350 degrees
Combine all ingredients and mix with a hand mixer.
Pour into prepared crust
Bake at 350 for 30 minutes
Then reduce to 325 and bake for 20 minutes
Let cool and top with pecans.....

YUM!

Happy Festivus!