What You Need For The Crust:
- 1 package (7 ounces) vegan graham crackers (such as Health Valley)
- 1/2 teaspoon cinnamon
- 1/4 cup non-hydrogenated margarine
What You Need For The Filling:
- 2 pounds (32 ounces) extra firm tofu
- 1 14-ounce can pumpkin puree
- 1 cup unbleached cane sugar
- 4 teaspoons vanilla
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
What You Need For The Frosting:
- 1 cup powdered sugar
- 2 tablespoons non-hydrogenated soy margarine
- 2 tablespoons soy milk
- 1 teaspoon vanilla
- Maple Pralines (see VegNews recipe)
What you do:
- Preheat the oven to 350 degrees. In a food processor, place the graham crackers and cinnamon, and process for 1 minute to crush the crackers. Add the margarine and process an additional minute, and transfer to a spring form pan. Using your hands, press the mixture firmly to cover the bottom of the pan. Place the pan on a cookie sheet, and set aside.
- Rinse the food processor and shake out any excess water. Place all of the filling ingredients inside and process for 3 minutes or until very smooth. Scrape down the sides of the bowl and process an additional 2 minutes. Pour the filling over the prepared crust and smooth the top of the cheesecake. Bake for 35 minutes, keeping the pan on the cookie sheet. Remove the sheet from the oven and allow the cheesecake to cool for 20 minutes or until the pan is cool to touch. Loosely cover the spring form pan and chill the cheesecake in the refrigerator for several hours or overnight.
- Place all of the frosting ingredients, except the Maple Pralines, in a food processor and process for 1-2 minutes or until light and fluffy. To finish the cheesecake, loosen the sides with a spatula and remove the ring from the spring form pan. Transfer the cheesecake to a platter or large plate, spread the frosting over the top, and sprinkle with the Maple Pralines.