November 21, 2011
Two layers of pumpkin cheesecake deliciousness
8 ounces (225g) Tofutti Better Than Cream Cheese
12 ounces (340g) light firm silken tofu (or extra-firm)
1/2 cup (115g) agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla
1/2 cup (115g) pumpkin puree (not pumpkin pie mix)
2 teaspoons rum (optional)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg
1 pre-made 8-inch graham cracker crust (or oatmeal cookie crust) or create your own biscuit crumb base (crush 250g vegan digestive biscuits and then mix in 100g of melted vegan margarine for a 23cm tin)
Preheat the oven to 350 degrees F (175 degrees C).
Puree the first set of ingredients (for the cheesecake layer) in a food processor until completely smooth. It should be silky smooth, not chalky or lumpy.
Remove a cup of this mixture from the processor and spread it in the bottom of the crust/base.
Add the next set of ingredients (for the pumpkin layer) to the mixture in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle.
Bake until the center is almost set, about 45-55 minutes.
Remove pie from the oven and allow it to cool. Refrigerate until completely chilled, at least three hours.
Recipe courtesy of Fat-Free Vegan Kitchen.
Read more from the Guide to Meat-Free Meals