Here's what you need: nonstick cooking spray, raw cashews, graham cracker, coconut oil, silken tofu, unsweetened pumpkin puree, granulated sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, salt, non-dairy whipped cream
Provided by Rachel Gaewski
Categories Desserts
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Line a 10-inch (25-cm) springform pan with parchment paper and grease the sides with nonstick spray.
- Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain and set aside.
- Add the graham crackers to a food processor and pulse until they break down into crumbs. Pour in the coconut oil and pulse until combined. Transfer to a medium bowl and clean out the food processor.
- Add the cashews, tofu, pumpkin puree, sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, and salt to the food processor. Puree for 5-8 minutes, or until the mixture is completely smooth and not at all gritty.
- Add the graham cracker crumbs to the prepared pan. Use a flat-bottomed measuring cup to help pack the crust in an even layer.
- Using a spatula, spread the filling over the crust in an even layer.
- Bake for 20-25 minutes, until the cheesecake is set.
- Refrigerate uncovered for at least 4 hours, or overnight.
- Unmold the cheesecake, then slice and serve with non-dairy whipped cream.
- Enjoy!
Nutrition Facts : Calories 367 calories, Carbohydrate 37 grams, Fat 21 grams, Fiber 2 grams, Protein 9 grams, Sugar 18 grams
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