Pumpkin Cheesecake with Candied Cranberries



  • 2 c. fresh cranberries, rinsed and drained
  • 2 c. cane sugar
  • 2 c. water


  • 1 package vegan Graham crackers (10)
  • 1/8 tsp. salt
  • 2 oz. melted Earth Balance margarine


  • 12 oz. Tofutti Better than Sour Cream, silken
  • 8 oz. vegan cream cheese, softened
  • 3/4 c. pumpkin puree
  • 3/4 c. agave nectar
  • 1/4 c. organic cane sugar
  • 1 Tbsp. aluminum-free baking powder
  • 1 Tbsp. lemon juice
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. sea salt


  1. Place Graham crackers in food processor and process into crumbs. Add salt and melted margarine. Process until mixture is fine and holds together. Press into bottom of springform pan.
  2. Heat cranberries, sugar and water. Bring to a boil. Simmer until cranberries begin to pop. Remove from heat and set aside.
  3. Place filling ingredients into food processor and process until smooth. Pour over Graham cracker crust. Bake at 350  – 375 for about 50 minutes. Chill at least 3 – 4 hours.
  4. Remove cranberries from syrup and spoon over chilled cheescake. Drizzle with the cranberry syrup if you like and sprinkle with a dusting of powdered sugar.
Browse Cook(s): The Holmes Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.