Pumpkin Cheesecake

Ingredients::

  • Unbleached flour - 1-1/2 C
  • Powdered sugar - 1/2 C
  • Vegan butter - 1/2 C
  • Vegan cream cheese - 8 oz.
  • Tofu - 8 oz., firm
  • Coconut milk - 1/2 C
  • Sugar - 2/3 C
  • Cinnamon - 1/2 tsp
  • Nutmeg - 1/2 tsp
  • Cornstarch - 1 Tb
  • Pumpkin - 1 C

Instructions:

Mix the flour, sugar, and butter together.  (Add 1/2 C finely chopped pecans for a richer crust.) Push the crumbly mixture across the bottom and up the lower sides of a springform cake pan. Bake in 350º oven for 10-15 minutes. Crust should be very lightly golden and holding shape. In your blender, put vegan cream cheese, coconut milk, sugar, cinnamon, nutmeg, cornstarch, tofu, and pumpkin. Blend well. When crust is set, pour pumpkin mix into cake pan. Return to oven until cheesecake sets, about 30-45 min. Pie should be set but not brown. It will take further form as it chills. Chill overnight before serving. Printable Recipe