So yesterday I decided to go on a cooking extravaganza, and made Pumpkin Bourbon Cheezcake and Isa’s Matzoh Ball Soup for my friends. The Matzoh Ball soup take a little while to make, but it’s actually really simple; the main time is in making the broth, and making sure the matzoh mixture is set before proceeding.

For your viewing pleasure, The Post Punk Kitchen makes the Matzoh Ball Soup:

Hilarious, but also delicious. I highly recommend it.

In addition to the soup, I made Pumpkin Bourbon Cheezcake, a recipe inspired by Spiral Diner and stolen from my friend Baker Bonnie. Baker Bonnie made this for a Vegan Thanksgiving Party she had last year, and I have craftily recreated it to the best of my memory, and made it gluten-free. The gingerbread cookie crust is kind of the best thing you will ever taste. Some people will go to buy vegan/gluten-free gingerbread cookies and yell something like “$5 for a tiny box of cookies?!?!?!”. But I promise you my friends, you will TASTE the difference in the crust. Or you can just use a store-bought graham cracker crust, which is easier and what we did for Vegan Thanksgiving. However, I have now seen the light of homemade gingerbread crust: genius.

Vegan Pumpkin Bourbon Cheezcake

For Crust

1 package gluten-free gingerbread cookies

1/4 cup granulated sugar
a little less than 1/3 stick (1/4 cup) vegan marg, melted and cooled

For filling

1 1/2 cups canned pumpkin

12 oz. silken Tofu
1/2 cup packed light brown sugar (+ some agave nectar as needed)
1 teaspoon vanilla
1 tablespoon brandy, plus a few splashes of liquor (grand marnier, triple sec, etc)
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 tub Tofutti Cream Cheese, at room temperature


Preheat Oven to 350.


Crumble the gingerbread cookies with your hands. They should crumble quite easily. Stir in the sugar. Drizzle the melted margarine, and mix thoroughly. Press into pie pan. Bake for 10 minutes, then let cool.


Mix Filling ingredients in Food Processor. Test for sweetness, and add sugar if necessary.

Mix topping ingredients together in a bowl.

Pour filling into pie pan.

Place pie pan on larger baking pan, and put fill with some water (to prevent cracking). Bake 50-60 minutes.

Cool, and then refrigerate at least 3 hours, until chilled and firm. Enjoy!

Prep Time: About 15-20 minutes, depending on your cookie crumbling speed; the real time is in the baking and chilling.


  1. i am going to make this. i am i am i am. mmmmmmmmmmmmmm

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