Pumpkin Cheesecake Pinwheels (Vegan)
Print recipe
| Cook time | 20 minutes |
| Meal type | Dessert |
Ingredients
- box Pepperidge Farms Puff Pastry (chilled, but not frozen)
- 1/2 carton Tofutti Better Than Cream Cheese
- 1/2 can pureed pumpkin
- 1 1/3 cup sugar
- 2 heaped tablespoons cornstarch
- 1/2 cup soymilk
- 1 teaspoon pumpkin pie spice ((optional))
- 1/3 cup finely chopped walnuts ((optional))
Directions
| Step 1 | |
| Place the remaining ingredients in a blender or food processor, and blend. | |
| Step 2 | |
| Pour mixture from blender directly into saucepan, and stir frequently until cornstarch has thickened it. Allow mixture to cool completely. | |
| Step 3 | |
| Prepare Puff Pastry sheets on flat, floured surface. Lay both sheets opened up completely and flat on flour. Preheat oven to 350. | |
| Step 4 | |
| Spread cooled (or room temperature) pumpkin cheesecake mixture on to puff pastry sheets, about 1/4 to 1/2 in thick. Sprinkle chopped walnuts on top, if desired. | |
| Step 5 | |
| Roll puff pastry sheets gently, but snugly. | |
| Step 6 | |
| Slice 1/2-1 in thick slices off of the roll, and place on prepared baking sheet. Use a serrated bread knife, and use lots of friction to slice, pushing directly down as little as possible on to the roll. This part can be really messy! Don't worry--your pinwheels will look much better after they have been baked. | |
| Step 7 | |
| Bake pinwheels for 18-20 minutes or until crust has turned golden. | |
| Step 8 | |
| Enjoy! (And drizzle with a soymilk/powdered sugar glaze. YUMMO!) | |