Pumpkin Cheesecake
Crust:
1/2 cup whole almonds
1 package (5 ounces) cinnamon graham crackers
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup brown sugar
1/2 cup vegan butter, melted Filling:
1 (14 ounce) package silken tofu
1 (15 ounce) can pumpkin pie filling
2 (8 ounce) packages vegan cream cheese, divided
1/2 cup powdered sugar
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1. For crust, preheat oven to 350 degrees F. Grind almonds in a food processor. Add graham crackers, spices, and sugar to the food processor. Grind until smooth.
2. Move the mixture in the food processor to a medium sized bowl and add the butter. Mix well. Pack into a 9" springform pan. Push the mixture up the sides. Bake the crust for 10-15 minutes.
3. For filling, in a mixer with whisk attachment, blend the tofu and pie filling. Add 1 tablespoon cream cheese at a time until smooth.
4. Add both types of sugar and spices. Mix well. Pour into crust and let set overnight in the refrigerator.
Serve with cinnamon and whipped cream, if desired.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/11/vegan-thanksgiving-feast-part-thre...
SO HOW'D IT GO?
While this recipe is tasty, it is not as sweet as I was thinking it would be. I LOVE the crust!!!! Super yummy!!! This was a hit with the youth I served it to at work. I beleive I waill make this recipe again, however I think I will add more sugar and maybe some vanilla. Thank you!