Ingredients

The following ingredients have 8 Servings
  • 8 ounces vegan cream cheese
  • 12 ounces extra-firm silken tofu (Mori-nu brand in aseptic package)
  • 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 (canned, 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 ((so much better than pre-ground))
  • 1 pre-made 8-inch graham cracker crust (or oatmeal cookie crust )

Instruction

  • Preheat the oven to 350F.
  • Put the "Cheesecake" ingredients (cream cheese through vanilla) in a food processor and puree until completely smooth. It should be silky smooth–not chalky or lumpy.
  • Remove a heaping cup of this mixture from the processor and spread it in the bottom of the crust.
  • Add the "Pumpkin" ingredients (pumpkin through nutmeg) to the ingredients remaining 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 50-60 minutes. (Insert a toothpick. If it comes out liquidy and cold, give it more time, until the center is firm.) Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours. Serve to delighted guests. (Don’t tell them it’s vegan, and they won’t know!)