Pumpkin Cheesecake in a Gingersnap–Walnut Crust

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Pumpkin Cheesecake in a Gingersnap–Walnut Crust

 

1 c. finely ground gingersnap cookies

1/3 c. finely ground walnuts

1/8 c. Earth Balance Margarine, melted

3 containers (8 oz.) Tofutti Better Than Cream

Cheese

15 oz. can solid pack pumpkin

1 c. milled cane sugar

1 t. ground ginger

1 t. ground cinnamon

1/2 t. freshly grated nutmeg

2 t. vanilla

2 T. EnerG Egg Replacer

1/4 c. water

1/4 c. toasted pecans, finely chopped

 

Preheat oven to 350°F. For crust, turn cookies into

crumbs in a food processor. In a bowl combine walnuts,

cookies and margarine. Press into a 10-inch

spring-form pan and set aside. In a large bowl, use a

hand mixer to beat together cream cheese and pumpkin.

Add sugar, spices and vanilla. In a small bowl, whisk

egg replacer and water until thick and frothy. Beat

into pumpkin. Pour into crust and sprinkle with

toasted pecans. Bake at 350°F for 1 hour and 45

minutes until center is puffed slightly. Allow to

cool.

 

Refrigerate 4 hours and serve very cold.

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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