November 25, 2008
Two layers of pumpkin cheesecake deliciousness
8 ounces Tofutti Better Than Cream Cheese
12 ounces light firm (or extra-firm) silken tofu
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1-1/2 tablespoons lemon juice
1/2 teaspoon vanilla
1/2 cup pumpkin puree (not pumpkin pie mix)
2 teaspoons rum (optional)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg
1 pre-made 8-inch graham cracker crust (or oatmeal cookie crust)
Preheat the oven to 350 F (175 C).
Puree the first set of ingredients (for the cheesecake layer) in a food processor 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 (for the pumpkin layer) to the mixture 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 pie from the oven and allow it to cool. Refrigerate until completely chilled, at least 3 hours.
All figures are per serving (assumes 8 servings).
Fat: 14 g
Sodium: 347 mg
Carbs: 54 g
Fiber: 1 g
Protein: 5 g
Recipe courtesy of Fat-Free Vegan Kitchen.