This supremely delicate, delicious and rich tasting cheeze-cake makes the perfect dessert for your Thanks Living celebration. So easy to make too! Served with a large dollop of Tofu Whipped Topping (recipe below) on the side, this vegan cheeze-cake will be dressed to impress!
Spiced Pumpkin Cheeze-Cake
Makes 8 to 10 Servings
1 ¾ cups, plus 3 tablespoons cookie crumbs (vegan ginger cookies or graham crackers are nice)
¼ cup vegan margarine, melted
2 tablespoons rolled oats
14 to 16 ounces firm tofu
1 can (about 16 ounces) unsweetened pumpkin puree
2/3 cup vegan dark brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon allspice
Tofu Topping, optional(recipe below)
Preheat the oven to 350 degrees F. Oil a 10-inch springform pan liberally with vegan margarine.
To make the crust, put the cookie crumbs and melted margarine in a medium bowl and mix until well combined, using a fork or pastry cutter. Pat the crumbs firmly into the bottom of the prepared pan, reserving 3 tablespoons to garnish the finished cake with. Bake the crust for 5 minutes. Remove from the oven and cool for 5 minutes.
To make the filling, put the rolled oats in a blender and process into course crumbs. Add the tofu, pumpkin puree, brown sugar, vanilla extract, cinnamon and allspice and process until smooth and creamy.
Pour the filling in to the crust and bake for 30 to 40 minutes, or until firm to the touch. Remove the pie from the oven and place it on a cooling rack. Cool for 15 minutes, then carefully run a table knife around the perimeter of the cake to ensure it does not stick to the side of the pan.
Sprinkle the remaining cookie crumbs evenly over the top of the cake, gently pressing them down so the crumbs adhere to the top of the cake. Release the side of the springform pan to unmold.
Cover the cake very loosely with foil and place it in the refrigerator for 3 to 24 hours before serving to continue to firm up. Covered tightly and stored in the refrigerator, leftover pie will keep about 2 days.