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Pumpkin Cheesecake

What you need: 

1 1/2 packages (or about 15) graham crackers
3/4 cup walnuts
2 tablespoon sugar (fructose, turbinado, or evaporated cane juice)
1/2 cup trans-fat free margarine, melted
3 (8 oz) containers Tofutti cream cheese
1 1/2 cup Silk creamer
1/2 cup plain vegan gelatin
2/3 cup sugar
1/4 cup maple syrup
1 (29 oz) can pumpkin
1 heaping tablespoon pumpkin pie spice

What you do: 

For Crust: Finely process graham crackers in a food process. Pour into a bowl. Process walnuts until finely minced and add to graham cracker crumbs. Add sugar and blend dry ingredients thoroughly. Pour in margarine and mix. Press graham cracker mixture into the bottom of a 9 or 10 springform pan. Place in refrigerator.
For Filling: In a small pan, warm the creamer but do not allow to boil. Pour into a small bowl and add the gelatin and sugar; Stir and set aside. Process the cream cheese until smooth. While processing, slowly add the creamer mixture. When creamy, add pumpkin, maple syrup and pie spice. Pour filling into crust and refrigerate at least 2 hours before serving.
Can also be made in batches in a blender.
Topping ideas: Vegan whipped cream (Hip Whip), pecan halves, or pomegranate seeds make it very pretty. Also try the yummy Coconut Whipped Topping recipe I added to VegWeb.

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 


i'm also wondering how many pies this makes - the filling results in about 77 ounces of volume. it has to be at least two pies - but the recipe seems to indicate a single pie  :o

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