From SWEET UTOPIA: Simply Stunning Vegan Desserts, by Sharon Valencik. Photo copyright Milan Photography
You will love this scrumptious, creamy, easy-to-make Pumpkin Cheesecake. It's cholesterol-free and vegan, with no eggs, dairy, nuts or cholesterol. No one will know the difference! You can get nondairy, soy-based cream cheese, such as Tofutti brand, in your supermarket or specialty store.
Yield: 8 servings
Crust
1 Graham Cracker Crust prepared in a 9-inch pie pan
Filling
1 1/2 cups silken tofu, well drained
1 cup soy cream cheese
1 cup canned pumpkin
1 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon cornstarch
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Preheat the oven to 350 degrees F. Combine all the filling ingredients in a food processor or blender and process until smooth and creamy. Pour into the cooled crust. Bake for 55 minutes, or until lightly browned and the edges are set. Cool, cover loosely, and refrigerate for 8 to 12 hours before serving. Store leftovers loosely covered in the refrigerator.
Taken with Permission From: Sweet Utopia: Simply Stunning Vegan Desserts www.sweetutopia.com
