Chocolate-Pumpkin Cheesecake
Crust:
1/4 cup vegan margarine, melted (I use Earth Balance)
1 1/2 cups crushed chocolate cookies (scrape the filling off of Newman's Os or Oreos) Filling:
1 (12 ounce) package firm, silken tofu (I use Mori-Nu)
1 (8 ounce) container vegan cream cheese
1 cup sugar
1 cup pumpkin
3 tablespoons tapioca flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon ginger
2 1/2 ounces 59% chocolate
1. Preheat oven to 350 degrees F. For crust, combine vegan butter with crushed cookies, and press into a 9" spring-form pan. Bake for 10 minutes.
2. For filling, put all filling ingredients, except chocolate, into a food processor; blend until smooth. Pour all but 1/2 cup filling into the crust.
3. Break up chocolate and melt in microwave (be careful and watch it and stir every 15 seconds). Mix remaining filling with chocolate and plop on the top of the cheesecake; swirl with a knife.
4. Bake for 50 minutes. Wait until it cools completely to unlease the spring form sides.
Since this is a Halloween cake, I sprinkled more cookie over the top and made tombstone shortbread cookies and put my friends' names on them. It looks awesome, and tastes good too!
SO HOW'D IT GO?
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