Vegan Pumpkin Cheesecake
INGREDIENTS and METHOD: Pre-Heat the Oven to 350 degrees Farenheight. 1) Crush ONE and ONE HALF PACKAGES (not boxes) Gram Crackers that are not made with Honey. 3) Press the Grahm Crust Crumb Crust into a 10"-12" Springform pan. 4) Bake the crust, positioned in the middle of the oven, or one rack lower, for 8 to 10 Minutes. 5) In the meanwhile, get a teapot of water boiling. 6) Puree' toghether (a food processor works well here) 7) When the CRUST is LIGHTLY browned, remove it from the oven and add the Tofu/Pumpkin mix. 8) Set the Crust/Springform pan over a large sheet of Allumin Foil. 9) Set the foil covered pan onto a LARGE baking pan/sheet. Put that onto the oven rack pulled part way out of the oven. Pour...carefully...the boiling water into the baking pan until it is almost full. 10) GENTLY slide the oven rack into the oven. Close the door, and bake for 50-60 minutes. 11) COOL slowly. 12) Cut, top with Amber Agave Nectar, or Pure Maple Syrup. 13) Eat, Enjoy, Live By Personal Chef Jim Hanson Most Popular |
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