Pumpkin Cheesecake - Vegan

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1/2 cup graham cracker crumbs, vegan (about 12 whole crackers)
• 1/4 cup vegan margarine, melted (i use earth balance)
• 16 ounces soy cream cheese (tofutti brand)
• 1 (15 ounce) can pumpkin puree
• 3/4 cup light brown sugar
• 1 teaspoon rum extract
• 1 1/4 teaspoons ground cinnamon
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground nutmeg

Recipe

• 1 preheat the oven to 350 degrees.
• 2 lightly oil an 8-inch springform pan or coat with nonstick spray.
• 3 place the crumbs directly into the pan, add the melted margarine and toss with fork to combine.
• 4 press the crumbs evenly against the bottom and side of the pan and set aside.
• 5 place the tofu cream cheese in a food processor and process until smooth. add the pumpkin and process until blended.
• 6 add the sugar, rum extract, cinnamon, allspice, and nutmeg and process until well blended.
• 7 spread the filling evenly into the prepared crust.
• 8 bake for 45 minutes, or until firm.
• 9 turn off the oven and allow cheesecake to cool in the oven for 30 minutes to an hour without opening the oven door.
• 10 remove from oven and allow to cool completely at room temperature. refrigerate for several hours before serving.