The other night I woke up in the middle of the night because the cats were bickering in the kitchen and my first thought in my slightly unconscious mind was "They must have cornered that troll* from the 1985 feature film adaptation of Stephen King's Cat's Eye." I mean obviously. Because that's what happens to your brain when you overdose on monster movies. AMC's Fearfest has had me in it's clutches for weeks now. I skip anything with any real gore and focus more on the classics like Teenage Zombies.
Between the leaves changing color and the black and white movies, it just felt like it was time to add a vegan classic to our little blog. Vegan pumpkin cheesecake is actually one of the first recipes I ever tried out on non-vegans back in my Olympia days when I worked at a domestic violence shelter as a sexual assault counselor. This recipe has evolved a lot since that first Thanksgiving cheesecake I brought for the families and residents in the shelter. That while I have fond memories of it, I am willing to admit was a pale shadow of this recipe. It's a much firmer and creamier pie. I've learned how to have a more logical head around pumpkin. I mean it's a fall tradition I respect but over the years my maturity has brought an understanding that sometimes you don't have to use the whole can**. I also have to admit the New Yorky style of this version's sweet almost cookie-ish crust makes it my favorite but you can also put this filling in a regular old pie crust and not sweat the spring-form pan. Either way, pumpkin cheesecake is awesome.
