Vegan Pumpkin Cheesecake

April 6, 2008

Story Created: Apr 4, 2008 at 12:37 AM CDT

Story Updated: Apr 4, 2008 at 7:21 AM CDT

INGREDIENTS and METHOD:

Pre-Heat the Oven to 350 degrees Farenheight.

1) Crush ONE and ONE HALF PACKAGES (not boxes) Gram Crackers that are not made with Honey.2) Add, but do not overmix 3 to 8 Tablespoons Butter Substitute. The specific Brand you use will determine how much is needed to make a 'wet crumb'...but do NOT make a paste.

3) Press the Grahm Crust Crumb Crust into a 10"-12" Springform pan.Work the crust up the sides of the pan to about half way up.

4) Bake the crust, positioned in the middle of the oven, or one rack lower, for 8 to 10 Minutes.

5) In the meanwhile, get a teapot of water boiling.

6) Puree' toghether (a food processor works well here)TWO 12 ounce packages of quickly drained Medium Firm Tofu,TWO 8 Oz. containers of Tofu Cream Cheese,ONE can (about 2 CUPS) Pumpkin,2 1/2 teaspoons Pumpkin Pie Spice,1/4 CUP light Agave Nectar.

7) When the CRUST is LIGHTLY browned, remove it from the oven and add the Tofu/Pumpkin mix.

8) Set the Crust/Springform pan over a large sheet of Allumin Foil.Fold the Foil up to the top of the pan. Crumple it when needed.The Springform Pan is not water-tight, but on piece of foil is.

9) Set the foil covered pan onto a LARGE baking pan/sheet. Put that onto the oven rack pulled part way out of the oven. Pour...carefully...the boiling water into the baking pan until it is almost full.

10) GENTLY slide the oven rack into the oven. Close the door, and bake for 50-60 minutes.The center of the 'cake' will still look soft, but a wooden toothpick will come out of it almost dry.

11) COOL slowly.

12) Cut, top with Amber Agave Nectar, or Pure Maple Syrup.

13) Eat, Enjoy, Live

By Personal Chef Jim Hanson

Peter H

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