Pecan Pumpkin Cheesecake

YUM-O!

Vegan

Pumpkin pie meets creamy cheesecake in this holiday hit. Holiday or unholiday, the spices highlight the rich pumpkin flavor, while a sweet graham cracker crust gives it that cool cheesecake feel.

By Robin Robertson, from VegNews

What You Need For The Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup soy margarine, melted

What You Need For The Filling:

• 1 pound silken firm tofu

• 1 15-ounce can pumpkin puree

• 3/4 cup light brown sugar or a natural sweetener

• 1 teaspoon rum extract (optional)

• 1 teaspoon ground cinnamon

• 3/4 teaspoon ground allspice

• 3/4 teaspoon ground nutmeg

• 1/2 cup ground pecans

What You Do:

1. Preheat the oven to 350 degrees. Lightly oil a 9-inch spring form pan or coat with nonstick spray. Place crumbs directly in pan, add the melted margarine, and toss with a fork to combine. Press crumb mixture into bottom and sides of pan, and bake for 5 minutes. Remove from oven and set aside to cool.

2. Place the tofu in a food processor and process until smooth. Add the pumpkin and process until blended. Add the sugar, rum extract (if using), cinnamon, allspice, and nutmeg, and process until well blended. Spread the filling evenly into the cooled crust. Bake for 40 to 45 minutes, or until firm.

3. Turn off the oven and allow cheesecake to cool for 45 minutes to an hour without opening the oven door. Remove from oven and cool completely at room temperature. Refrigerate for several hours before serving. When ready to serve, spread the ground pecans evenly over the top of the cheesecake.