SPICY PUMPKIN CHEESECAKE, VEGETARIANIngredients
• 1 1/2 cups graham cracker crumbs
• 1 tbsp. canola oil
• 4 tbsp. maple syrup
• 1 pkg. Mori-Nu Lite Tofu (firm), pureed
• 8 oz. tofu cream cheese
• 1 cup canned or fresh pumpkin puree
• 1 cup refined cane sugar
• 3 tbsp. flour
• 1 1/2 tsp. Ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 tbsp. light molasses
• 1/8 tsp. Salt
• 1/4 tsp. Baking soda
Directions
Position a rack in the center of the oven and preheat to 350 degrees F.
Coat the 9 or 10-inch spring form pan with cooking spray.
Mix the graham cracker crumbs, canola oil and maple syrup together and press into prepared pan.
Puree the remaining ingredients in a food processor and pour into crust.
Bake for 50 minutes.
Let cool for 30 minutes and refrigerate 5 - 6 hours or overnight before serving.
Source: "The Art of Tofu" by Akasha Richmond, Morinaga Publications 1997
Jennifer A. Wickes
Food Writer, Recipe Developer, Cookbook Reviews
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