Name: Vegan Pumpkin Cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Firm silken tofu - 1 (12 ounce) package; Vegan cream cheese substitute (such as Tofutti™) - 1 (8 ounce) container; Agave nectar - ½ cup; Cornstarch - 2 tablespoons; Lemon juice - 1 ½ tablespoons; Vanilla extract - ½ teaspoon; Prepared graham cracker crust - 1 (8 inch); Pumpkin Puree - ½ cup; Brown sugar - 3 tablespoons; Rum - 2 teaspoons; Ground cinnamon - ½ teaspoon; Ground ginger - ¼ teaspoon; Freshly grated nutmeg - ¼ teaspoon

Ingredients for - Vegan Pumpkin Cheesecake

1. Firm silken tofu 1 (12 ounce) package

2. Vegan cream cheese substitute (such as Tofutti™) 1 (8 ounce) container

3. Agave nectar ½ cup

4. Cornstarch 2 tablespoons

5. Lemon juice 1 ½ tablespoons

6. Vanilla extract ½ teaspoon

7. Prepared graham cracker crust 1 (8 inch)

8. Pumpkin Puree ½ cup

9. Brown sugar 3 tablespoons

10. Rum 2 teaspoons

11. Ground cinnamon ½ teaspoon

12. Ground ginger ¼ teaspoon

13. Freshly grated nutmeg ¼ teaspoon

How to cook deliciously - Vegan Pumpkin Cheesecake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Combine tofu, cream cheese substitute, agave, cornstarch, lemon juice, and vanilla in a food processor and puree until completely smooth. It should be silky smooth, not chalky or lumpy.

3 . Stage

Remove a heaping cup of this mixture from the processor and spread it in the bottom of the crust.

4 . Stage

Add pumpkin, brown sugar, rum, cinnamon, ginger, and 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.

5 . Stage

Bake until the center is almost set and a toothpick inserted into the center comes out mostly clean, 50 to 60 minutes. Remove from the oven and allow to cool, about 30 minutes. Refrigerate before serving until completely chilled, at least 3 hours.