Name: Vegan Pumpkin Cheesecake with Gingersnap Pecan Crust
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Finely chopped pecans - 1 cup; Crushed vegan gingersnap cookies - 1 cup; Margarine, melted - 3 tablespoons; Non-dairy cream cheese - 1 pound; Pumpkin Puree - 1 (15 ounce) can; White sugar - 1 cup; Silken tofu, drained - ½ (12 ounce) package; Unbleached all-purpose flour - 3 tablespoons; Ground cinnamon - 1 ½ teaspoons; Ground nutmeg - ½ teaspoon; Ground ginger - ½ teaspoon; Ground cloves - ¼ teaspoon; Baking soda - ¼ teaspoon; Salt, or to taste - ⅛ teaspoon

Ingredients for - Vegan Pumpkin Cheesecake with Gingersnap Pecan Crust

1. Finely chopped pecans 1 cup

2. Crushed vegan gingersnap cookies 1 cup

3. Margarine, melted 3 tablespoons

4. Non-dairy cream cheese 1 pound

5. Pumpkin Puree 1 (15 ounce) can

6. White sugar 1 cup

7. Silken tofu, drained ½ (12 ounce) package

8. Unbleached all-purpose flour 3 tablespoons

9. Ground cinnamon 1 ½ teaspoons

10. Ground nutmeg ½ teaspoon

11. Ground ginger ½ teaspoon

12. Ground cloves ¼ teaspoon

13. Baking soda ¼ teaspoon

14. Salt, or to taste ⅛ teaspoon

How to cook deliciously - Vegan Pumpkin Cheesecake with Gingersnap Pecan Crust

1 . Stage

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

2 . Stage

Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.

3 . Stage

Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.

4 . Stage

Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.