VEGAN PUMPKIN CHEESECAKE

Vegan Pumpkin Cheesecake image

Very good and healthy alternative to regular pumpkin pie or cheesecake.

Provided by kaelinjett

Time 4h35m

Yield 8

Number Of Ingredients 13

Ingredients

1 (12 ounce) package firm silken tofu
1 (8 ounce) container vegan cream cheese substitute (such as Tofutti™)
½ cup agave nectar
2 tablespoons cornstarch
1 ½ tablespoons lemon juice
½ teaspoon vanilla extract
1 (8 inch) prepared graham cracker crust
½ cup pumpkin puree
3 tablespoons brown sugar
2 teaspoons rum
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine tofu, cream cheese substitute, agave, cornstarch, lemon juice, and vanilla in a food processor and puree until completely smooth. It should be silky smooth, not chalky or lumpy.
Remove a heaping cup of this mixture from the processor and spread it in the bottom of the crust.
Add pumpkin, brown sugar, rum, cinnamon, ginger, and 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 and a toothpick inserted into the center comes out mostly clean, 50 to 60 minutes. Remove from the oven and allow to cool, about 30 minutes. Refrigerate before serving until completely chilled, at least 3 hours.

Nutrition Facts : Calories 307.6 calories, Carbohydrate 40.4 g, Fat 14.4 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 308.7 mg, Sugar 29.3 g