Vegan Pumpkin Cheesecake

1/2 cup quick oats (may use gluten free)

1/2 cup sorghum flour (whole wheat flour or unbleached and whole wheat mixed together may be used)

1/4 teaspoon baking soda

1/2 teaspoon vanilla

1/4 teaspoon salt

1/4 cup firmly packed brown sugar

2 tablespoons raw sugar

1/4 cup natural apple sauce

Preheat oven to 375 degrees. Spray a 9 inch pie pan with non stick cooking spray.

Process the oats in a blender or food processor until finely ground. Blend in the flour,baking soda, brown sugar, raw sugar and salt. Pour the blended dry ingredients into a bowl and add the vanilla and applesauce until well combined.

Press the mixture onto the bottom and up the sides of pie pan.Bake at 375 degrees for 10 minutes until slightly crisp. Set aside to cool.

Filling:

8 ounces Tofutti Better Than Cream Cheese

12 ounces light firm (or extra firm) silken tofu

1/2 cup agave nectar or sugar

2 tablespoons cornstarch

1 and 1/2 tablespoons lemon juice

1/2 teaspoon vanilla

1/2 cup canned pumpkin (not pumpkin pie mix)

3 tablespoons brown sugar or raw sugar

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon grated fresh nutmeg

Decrease oven temperature to 350 degrees. Puree the 1/2 cup sugar, tofu, lemon juice, vanilla and cream cheese in a food processor until smooth and no longer lumpy. Pour one cup of this mixture into the baked crust.

Add the pumpkin, cinnamon, ginger, nutmeg and brown sugar to the mixture remaining in the food processor and process until well blended.

Pour this over over the first layer in the crust. Bake at 350 degrees until the center is almost set about 50-60 minutes. Remove from the oven and allow to cool to room temperature. Refrigerate at least 4 hours or until chilled before serving.

Vegan Pumpkin Cheesecake-->Vegan Cheesecake Recipes