ABOUT THE RECIPE:
This delicate yet rich-tasting Pumpkin Spice Cheeze-Cake makes the perfect dessert for your festive Thanksgiving table or any winter holiday event. Creamy, smooth and oh-so-pumpkiny, this pie will surely become a tradition, year after year!
1¾ cups ginger cookie crumbs
¼ cup vegan margarine, melted
2 tablespoons rolled oats
14 to 16 ounces firm regular tofu
1 can (about 16 ounces) unsweetened pumpkin purée
2⁄3 cup dark brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon allspice
3 tablespoons cookie crumbs
Preheat the oven to 350 degrees F. Liberally coat a 10-inch round springform pan with vegan margarine. To make the crust, put 1 3⁄4 cups cookie crumbs and the melted margarine in a medium-sized bowl and mix with a fork until well combined. Pat the crumbs firmly into the bottom of the prepared pan using a measuring cup. Bake the crust for 5 minutes. Remove from the oven and let cool 5 minutes.
To make the filling, put the rolled oats in blender and process into coarse crumbs. Add the tofu, pumpkin purée, brown sugar, vanilla extract, cinnamon and allspice and process until smooth and creamy. Pour the filling into the crust and bake for 30 to 35 minutes, or until firm to the touch. Remove the cake from the oven and place it on a wire 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 3 tablespoons of cookie crumbs evenly over the top of the cake, gently pressing them into the top, so the crumbs adhere. Release the side of the springform pan to unmold. Cover the cake very loosely and refrigerate 3 to 24 hours before serving. Covered tightly and stored in the refrigerator, leftover cheeze-cake will keep for about 2 days. Serve with store bought vegan whipped topping, if desired.