Monday, February 4, 2008

Double Layer Pumpkin Cheesecake

Recipe and picture from
Doesn't it look lovely? Can somebody try it out and share your comments here. Much appreciated. For non-vegans, try it out with normal cream cheese.

8 ounces Tofutti Better Than Cream Cheese
12 ounces light firm silken tofu (or extra-firm)
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla

1/2 cup pumpkin puree (canned, not pumpkin pie mix)
2 teaspoons rum (optional)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg (please!)

1 pre-made 8-inch graham cracker crust

1. Preheat the oven to 350F.
2. Put the first set of ingredients (toffuti through vanilla) in a food processor and puree until completely smooth. It should be silky smooth--not chalky or lumpy.
3. Remove a cup of this mixture from the processor and spread it in the bottom of the crust.
4. Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle. Bake until the center is almost set, about 45-55 minutes. Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours


Sarah said...

I always make my cheesecakes (for the bakery) with tofu instead of eggs - way cheaper considering I can get 2 cheesecakes worth out of $.59 as opposed to $1. All I seem to get requests for is my white chocolate one! But I am bookmarking your Nutella one - it's a family vice :)

Mamanags said...

Thx for your comments and Gosh Golly, the locals in your town are sure LUCKY to have access to eggless cheesecakes! If I were to request for eggless cheesecakes from the local bakeries here, I'd be given the brush off. White chocolate cheesecake... my mouth is watering already!