Double a Chocolate Pumpkin Cheesecake – Parve

Patricia Martin





1 1/2 cups choclate cookie crumbs

4 ounces margarine

3-227 grams tofutti cream cheese
1 cup sugar
1 Tbsp cornstarch
3 eggs
1/2 cup tofutti sour cream
2 tsp vanilla
1 cup parve chocolate chips with 1-2 Tbsp non dairy whip – milk chocolate flavour – melted and cooled
1 cup canned 100% pure pumpkin
1 tsp pumpkin spice
1 cup parve chocolate chips – melted and cooled

Chocolate Glaze:
3 oz parve bittersweet chocolate
2 Tbsp parve margarine
1 Tbsp maple syrup




  1. Heat oven to 350 degrees F. Coat an 8” springform pan with non-stick spray. You’ll need a roasting pan larger than the springform pan.

  2. Put crumbs in a small bowl and stir in melted margarine until evenly moistened. Press firmly into bottom of springform pan. Bake 8-10 minutes until set. Cool on a rack. Wrap outside in heavy tin foil. Reduce oven to 330 degrees F.

  3. Beat cream cheese, sugar, and cornstarch in a large bowl of an electric mixer. Scrap sides several times. Beat in eggs, 1 at a time, until just blended.

  4. Beat in sour cream and vanilla to combine. Divide batter into 3 smaller bowls. Stir the melted parve milk chocolate into 1 and pour over crust. Pumpkin and pumpkin spice into another bowl whisk until smooth; carefully spoon on top of the chocolate mixture. Gently smooth out layer. Careful not to mix the two. Stir parve chocolate into remaining bowl and spoon on top of the pumpkin layer. Being careful not to mix the layers.

  5. Set springform pan in centre of roaster. Place roaster on rack in oven and add boiling water until it comes half way up springform pan.

  6. Bake for 1 1/2 to 1 3/4 hour until set, but centre still jiggles slightly when shaken. Turn off oven – leave door closed. Let cake cook in oven for another 1 hour. If sides have not pulled away from sides of pan, run a knife around the edge of the pan. Remove foil. Cool pan on wire rack. Cover and refrigerate at least 4 hours or overnight.

  7. Chocolate glaze; stir ingredients in a small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat and cool slightly. Remove pan sides from cake and place on a serving plate. Spread glaze over the top to the edge. Refrigerate until glaze sets.

Freezes nicely.