Pumpkin Pecan Cheesecake
Preheat oven to 400°F. Lightly grease the sides of an 8-inch springform pan.
- Cook45 min
- Total45 min
- Serves12
- LevelIntermediate
Ingredients
- 1 tbsp. Crust:
- 2 tbsp. flaxseed meal
- 2 cups water
- 1⁄4 tsp. pecans
- 1⁄4 cup salt
- 1 Brown Sugar
- 2 (8-ounce) tubs Filling:
- 1 cup block firm silken tofu
- 1⁄4 cup plus 2 tbsp. nondairy cream cheese, such as
- 1⁄4 cup Tofutti:
- 1 (15-ounce) sugar
- 1⁄3 cup brown rice flour
- 1 tsp. lemon juice
- 1⁄2 tsp. can pumpkin puree
- cinnamon
- pumpkin pie spice
Method
- Preheat oven to 400°F. Lightly grease the sides of an 8-inch springform pan.
- In a small bowl, mix together the flaxseed meal and the water. Let rest for 5 minutes, until gelled. In a food processor, pulse together the pecans, salt, and brown sugar until the mixture resembles coarse crumbles. Add in prepared flaxseed meal and pulse again until pecans come together into a loose dough. Press into the bottom of the prepared springform pan and bake for 10 minutes.
- In the meantime, clean the food processor and mix together the tofu, non dairy cream cheese, sugar, ¼ cup brown rice flour, and lemon juice. Blend until completely smooth, for about 2 minutes, scraping down sides as needed. Scoop out about 1 cup of this mixture and spread evenly onto the crust to form a thin white layer.
- Add the canned pumpkin, brown sugar, cinnamon, pumpkin pie spice, and remaining 2 tablespoons brown rice flour. Blend again until completely smooth, scraping down sides as needed. Spread on top of white layer.
- Bake for 15 minutes. Reduce oven temperature to 325°F and bake for an additional hour. Turn oven off and let cheesecake remain for about 1 hour. Chill completely overnight before serving. Store in airtight container in refrigerator for up to 3 days.
