Spicy Pumpkin Cheescake

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Spicy Pumpkin Cheesecake

Source: on the bulletin board at the health food store; I recognize it from

" The Art of Tofu "

 

1 1/2 cups graham cracker crumbs (gf if necessary)

1 Tbsp. canola oil

4 Tbsp. maple syrup

1 package Mori-Nu Lite Tofu (firm), pureed

8 oz. tofu cream cheese (vegan)

1 cup canned or fresh pumpkin puree

1 cup unrefined cane sugar

3 Tablespoons flour (use gf blend if necessary)

1 1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

2 Tbsp. light molasses

1/8 tsp. salt

1/4 tsp. baking soda

 

Position a rack in the center of the oven and preheat to 350 degrees F.

Coat the springform pan with cooking spray.

 

Mix graham cracker crumbs, canola oil and maple syrup together and press

into prepared pan.

 

Puree remaining ingredients in a food processor and pour into crust. Bake

for 50 minutes. Let cool for 30 minutes and refrigerate 5 - 6 hours or

overnight before serving.

 

*Note from recipe developer: I've been making amazing pumpkin pies with

tofu for years. After sampling this cheesecake, I don't know if I'll ever

go back to pumpkin pie. This is the most incredible dairy-free dessert I

have ever tasted! It's great for Thanksgiving or any other time of the

year.

 

Serves: 8 - 10

Calories per serving: 26

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes