Pumpkin Cheesecake, 11/20/12
Makes 1 pie
1 2/3 c whole-wheat graham crackers, crumbled
1/2 tsp ground cinnamon
7-8 tbsp unsweetened applesauce
1 - Preheat oven to 350 F. Grease 9-inch pie dish andset aside.
2- Place graham crackers into a food processor andpulse until crumbles reach the consistency of coarse sand or sea salt.
3- Transfer graham cracker crumbles to a mixing bowland whisk in cinnamon.
4- Add applesauce and stir until evenly wt and largeclunks form.
5- Using your fingers, press the mixture intoprepared pie dish to form a crust
6- Pack the crust down tightly and bake for 8minutes.
7- Allow crust to completely cool before using.
1 15-oz can pure pumpkin puree
1 8-oz tub vegan cream cheese
2/3 c light brown sugar
1 to 2 tbsp pumpkin pie spice
1 tsp vanilla extract
2 tbsp cornstarch
Graham Cracker Crust
6 oz plain soy yogurt or vegan whipped cream(optional)
Ground nutmeg or cinnamon for dusting
1 - Preheat oven to 350 F.
2 - Combine pumpkin and vegan cream cheese in ablender or food processor.
3- Blend until smooth and creamy, stopping to scrapethe sides as necessary.
4- Add sugar, pumpkin pie spice, vanilla, and cornstarchand blend again for three minutes, periodically stopping to scrape the sides ifnecessary.
5- Pour batter into prepared crust and use a spatulato evenly distribute and smooth out the top.
6- Smooth the top with a spatula and bake for 40 to45 minutes, until fully cooked. The pie will rise during baking and should beabout 1/2 inch higher than it started.
7 - Remove from oven and place on counter, away fromheat.
8- Allow pie to cool to room temperature, about 2 to3 hours. The pie will fall as it cools; do not be alarmed.
9 - Cover and chill overnight, or for at least 10hours.
10- Before serving, slice into 9 pieces and add adollop of soy yogurt or whipped cream to each if desired.
11- Sprinkle with nutmeg or cinnamon for garnish.