Double-Layer Pumpkin Cheesecake
8 ounces Tofutti Better Than Cream Cheese
12 ounces light firm silken tofu (or extra-firm)
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla
1/2 cup pumpkin puree
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 (please!)
1 pre-made 8-inch graham cracker crust
- Preheat the oven to 350F.
- Put the first set of ingredients (toffuti through vanilla) in a
food processor and puree 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.
- Add the next set of ingredients (pumpkin through nutmeg) to the
ingredients remaining 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
50-60 minutes. (Insert a toothpick. If it comes out liquidy and cold,
give it more time, until the center is firm.) Remove from the oven and
allow to cool. Refrigerate until completely chilled, at least 3 hours.
Serve to delighted guests. (Don't tell them it's vegan, and they won't
Your question and comments are welcome