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Pumpkin: Vegan Pumpkin Cheesecake

Source of Recipe

The Uncheese Cookbook


List of Ingredients

1 1/3 cups water
1 1/3 cups pumpkin puree
1 cup maple syrup
4 tablespoons agar flakes
3 tablespoons cornstarch or arrowroot
2 tablespoons fresh squeezed lemon juice
2 teaspoons vanilla
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 pound tofu, drained and crumbled (firm)
1 prepared cheesecake crust


Recipe

Preheat your oven to 350ºF. Place all of the ingredients, except the tofu, in a blender or food processor and mix until smooth and creamy. Pour half of the mixture into a bowl and set it aside. Gradually add half of the crumbled tofu to the mixture in the food processor, and blend once again until completely smooth. Pour the mixture carefully and evenly into a prepared crust.

Do the same again with the remaining tofu and reserved mixture. Smooth out the top with a rubber spatula. Bake for 1 hour, cool at room temperature, and then chill at least four hours before serving. The top will crack while cooling, just like 'real' cheesecake. Substitutions: In place of flaked agar - 2 T powdered agar; In place of vanilla extract - 1/2 t vanilla + 1/2 t almond extract, or 1/2 t vanilla + 1/2 t rum extract.