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    Desserts-Cheesecake: No Bake Pumpkin Cheesecake

    Source of Recipe

    "Vegetarian Gourmet" Fall, 1995

    List of Ingredients

    2 tb Almond butter
    2 tb Water
    6 oz Graham crackers
    2 c Pumpkin, cooked & pureed
    1 pk Silken tofu, firm
    2/3 c Maple syrup
    1/4 c Almond butter
    1 tb Pumpkin pie spice
    1 c Water
    1 1/2 tb Agar powder

    Recipe

    Lightly oil a 12" springform pan & seet aside. Mix together almond butter & water. Set aside. Grind graham crackers in a food processor into fine crumbs. Transfer to a large bowl & mix in the prepared almond butter-water mixture until coarse crumbs are formed. Press firmly into bottom of prepared pan & set aside.

    Puree pumpkin, tofu, maple syrup, almond butter & spice. Set aside. Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes, whisking constantly. Immediately add to pumpkin mixture & blend until smooth.

    Pour this mixture into the waiting crust & smooth the top. Chill overnight.

 

 

 


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