CHERRY CHEEZECAKE

Cherry Cheezecake image

Provided by Maureen Cram

Time 2h50m

Yield 8

Number Of Ingredients 10

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2 cups graham cracker crumbs
¼ cup real maple syrup
1 (8 ounce) package firm silken tofu
1 (8 ounce) container nondairy cream cheese
1 tablespoon lemon zest
1 ½ lemons, juiced
1 cup confectioners' sugar
1 tablespoon cornstarch
2 tablespoons soy milk
1 (21 ounce) can cherry pie filling

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup. Press into a 9 inch pie tin. Bake for 5 minutes.
In a blender, combine tofu, vegan cream cheese, lemon zest and juice, and confectioners' sugar. Dissolve cornstarch in soy milk, and add to the blender. Blend until smooth. Pour filling into crust.
Bake for 25 minutes at 350 degrees F (175 degrees C). Reduce heat to 325 degrees F (165 degrees C), and continue baking for 15 minutes, or until set. Cool on a wire rack, and then chill for several hours.
Invert onto a plate, and then invert again onto a serving platter. Pour cherry pie filling over the top, and serve.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 63.6 g, Fat 11 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 2.4 g, Sodium 287.6 mg, Sugar 27.6 g