Pumkin Cheesecake

[Guest guest]

My Mother-iin-law told me this was wonderful. My friend said she got it from

3ABN.. crust is not GF, but I left it in, incase you could find GFgingersnap

cookies.

 

Amy

 

 

Pumpkin Cheesecake

 

Crust:

1 1/2 C finely ground gingersnap cookies

1/2 C finely ground walnuts

1/8 C earth balance margarine, melted

 

Mix together and press into the bottom of a 10 " springform pan

 

Filling:

3 (8 oz) containers of Tofutti Better than Cream Cheese

1 (15 oz) can pumpkin

1 1/4 C milled cane sugar (I used Sucanat)

 

Cream above together and then add:

 

1 t ground ginger

1 t cinnamon

1/2 t nutmeg

2 t vanilla

 

Mix together well and add last:

 

2 T egg replacer

1/4 C water

 

Pour into crust and sprinkle with 1/4 C toasted chopped pecans. Bake at 350

for 1 hr and 30 min. After cooling, refrigerate at least 4 hours

before serving.

 

Enjoy!

[Guest guest]

Amy, this recipe IS delicious! My mother made it recently and brought it when

she came to dinner at our house. Because my DH is gluten-free, she prepared it

with a crumble-crust that she made from quinoa. This is a very tasty recipe!

Any " crumb crust " recipe that we have in our archives should work fine.

 

LaDonna

 

PS: Thanks for the wonderful recipes.

-

 

Pumkin Cheesecake

 

 

 

My Mother-iin-law told me this was wonderful. My friend said she got it from

3ABN.. crust is not GF, but I left it in, incase you could find GFgingersnap

cookies.

 

Amy

 

 

Pumpkin Cheesecake

 

Crust:

1 1/2 C finely ground gingersnap cookies

1/2 C finely ground walnuts

1/8 C earth balance margarine, melted

 

Mix together and press into the bottom of a 10 " springform pan

 

Filling:

3 (8 oz) containers of Tofutti Better than Cream Cheese

1 (15 oz) can pumpkin

1 1/4 C milled cane sugar (I used Sucanat)

 

Cream above together and then add:

 

1 t ground ginger

1 t cinnamon

1/2 t nutmeg

2 t vanilla

 

Mix together well and add last:

 

2 T egg replacer

1/4 C water

 

Pour into crust and sprinkle with 1/4 C toasted chopped pecans. Bake at 350

for 1 hr and 30 min. After cooling, refrigerate at least 4 hours

before serving.

 

Enjoy!