Vegan Cheesecake

vegan cheesecake Vegan cheesecake with raspberry

Ingredients

  • 1 package firm tofu.
  • 1 cup fresh pumpkin puree.
  • 8 ounces tofu cream cheese.
  • 1 cup brown sugar.
  • 1 1/2 cups vegan graham cracker.
  • 4 tablespoons agave nectar.
  • 1/4 teaspoon baking soda.
  • 1/4 teaspoon fine sea salt.
  • 1 1/2 teaspoons cinnamon.
  • 1 teaspoon ground ginger.
  • 2 tablespoons light molasses.
  • 1/2 teaspoon ground nutmeg.
  • 3 tablespoons flour.
  • 1 tablespoon canola or extra virgin olive oil.

Instructions
  • 1. Pre-heat oven to 350 F.
  • 2. Spray a 9" or 10" round baking pan with canola or olive oil.
  • 3. Crush graham crackers into crumbs.
  • 4. Mix graham cracker, oil and agave nectar and press into oil coated pan.
  • 5. Puree other ingredients in a food processor or blender.
  • 6. Pour mixture into pan.
  • 7. Bake in pre-heated oven for approximately 50 minutes.
  • 8. Let it cool before placing in refrigerator for additional cooling.
  • 9. Serve cold.