Double-Layer Pumpkin Cheesecake (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 ounces Tofutti Better Than Cream Cheese 12 ounces light firm silken tofu (or extra-firm) 1/3 cup agave nectar2 tablespoons cornstarch 1 1/2 tablespoons lemon juice1/2 cup pumpkin puree2 1/2 tablespoons brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon grated fresh nutmeg1 pre-made 8-inch graham cracker crust
Preheat the oven to 350F.
Put the first set of ingredients (toffuti through lemon juice) 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 45-55 minutes.
Remove from the oven and allow to cool.
Refrigerate until completely chilled, at least 3 hours then serve.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user EJORDANE.
Put the first set of ingredients (toffuti through lemon juice) 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 45-55 minutes.
Remove from the oven and allow to cool.
Refrigerate until completely chilled, at least 3 hours then serve.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user EJORDANE.
Nutritional Info Amount Per Serving
- Calories: 253.0
- Total Fat: 10.1 g
- Cholesterol: 0.0 mg
- Sodium: 267.1 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 0.7 g
- Protein: 4.8 g
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