Recipe and Video: Vegan cheesecake without the cheese

Recipe: Vegan Pumpkin Cheesecake (minus the cheese!)

Vegan Pumpkin Cheesecake Recipe (Thanks Share Tompkins and Ithaca Freeskool)
New & Improved Vegan Pumpkin CheesecakeCrust (you can also buy a prepared graham cracker crust if you feel like lazing it a bit or are in a hurry!) - 24 whole graham crackers - 3/4 cup sugar - 1 cup margarine, meltedPlace the graham crackers into a plastic bag and use a rolling pin to make fine crumbs.Pour the crumbs into a bowl and add the sugar and melted margarine. Stir well. Note: We found that adding a few spoonfuls of tofutti cream cheese helped to add integrity to the crumb-consistency – it was a bit too dry given what the recipe called for.Pour the mix into a pie pan and use your hands or the back of a large spoon to press the mixture into the bottom and sides of the pie pan. Makes enough for 3 pie crusts!1st Layer - 8 ounces Tofutti Better Than Cream Cheese (look for the non-hydrogenated version in the yellow container) - 12 ounces light firm silken tofu (or extra-firm) - 1/2 cup agave nectar (or sugar) - 2 tablespoons cornstarch - 1 1/2 tablespoons lemon juice - 1/2 teaspoon vanillaPreheat the oven to 350°F. Put the ingredients in a food processor and puree until completely smooth.It should be silky smooth – not chalky or lumpy. Spread mixture into the bottom of the crust.2nd Layer -12 oz. firm silken tofu, pureed -8 oz. nondairy cream cheese (Tofutti or a tofu cream cheese from your local deli) - 1 cup canned pumpkin - 1 cup granulated sugar - 3 Tbsp. flour - 1/2 tsp. ground ginger - 1/2 tsp. nutmeg - 1 1/2 tsp. cinnamon - 1/8 tsp. salt - 1/4 tsp. baking sodaDo the same as above – puree ingredients in the food processor & spread over the lemon layer. Bear in mind that the pie will rise during baking! Bake at 350°F for 60 minutes. Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container.This should make enough for around 3 pies!