sooooo, remember how in my last post i said i had leftover pumpkin? well this is why! i was so excited and inspired by the vegan chocolate cheesecake recipe that i just had to try some other vegan cheesecake ideas!
i have not been disappointed. this cake isn't super pumpkiny, nowhere near as much as pumpkin pie... it's smooth and creamy, with a nice hint of spice.
i just bought a set of small cheesecake pans, and i baked this one in the middle sized one, which is 6" in diameter, so it's fairly small.
i have to tell you, i eat a lot of tofu. i can't taste the tofu in this recipe, but i can't make that promise for you. i just made this recipe up in my head, and tried it out. i made adjustments as i went along, and was really happy with how it turned out.
as with most of my dessert recipes, this isn't super sweet.
ingredients:
5-6 graham crackers (gluten free if desired)
1/4 c earth balance buttery spread
1/2 454g package of medium firm tofu
1/2 c pumpkin puree
1/4 c brown sugar
2 t pumpkin pie spice
1/4 t vanilla
2 T olive oil
1 1/2 t lemon juice
pinch salt
to make:
bust up graham crackers in a food processor until they are even crumbs. melt the earth balance, and pour it in slowly as the processor is running.
press the graham cracker crumbs into the bottom of a cheesecake pan. i used a rubber spatula for this.
bake the crust at 400 degrees for 10 minutes while you prepare the filling.
rinse and dry the food processor.
throw tofu, pumpkin, brown sugar, pumpkin spice, vanilla, oil, lemon juice and salt in the food processor.
process 3-4 minutes, stopping every minute or so to scrape the sides with a spatula. make sure there are no lumps.
pour the filling on top of the baked crust. smooth it down with a spatula. turn the oven down to 350 degrees and bake for 1 hour.
when the cake comes out of the oven, run a knife around the inside of the pan, but allow it to cool completely inside the pan.
once it's cooled, pop the pan off, and serve!
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