2 16oz Tofutti Cream Cheese
1 teaspoon vanilla essence
1 or 2 teaspoons of mixed spices (cinnamon, nutmeg)
1 Basic Pie Crust, submitted by
1/3 to 1/2 cup light brown sugar
Preheat oven to 350 Fahrenheit.
Prepare the basic pie crust per instructions. It is quite simple and shouldn't take more than 10 minutes to do. While laying it in the pie pan, you can adjust the crust thickness at the bottom according to preference.
Bake the crust in the oven for 5-10 minutes.
Mix all the other ingredients in a food processor nicely (my Magic Bullet came in real handy, but I'm guessing any food processor will do the trick as well).
Pour the mixture onto the baked crust. Put it back in the over for 25-30 min.
The cake needs to cool and set. The longer it sets, the better it tastes and looks. I refrigerated it overnight (baked it in the evening) and had a rewarding breakfast the next morning!! :)
Toppings:[br] I tossed some fresh raspberries and walnuts together in the blender and poured that mixture on top before I put the cake in to bake. It came out quite good as the sweetness of the cake contrasted with the tartness of the raspberries. However, for people who might not like the tartness, the basic method should hold.