I decided to try to make a Vegan Pumpkin cheesecake for a community potluck where the members only eat Vegan or raw foods. I found a great recipe for one and then used my a GF Gingersnap crust recipe.
Preheat oven to 350°. Line spring form pan tightly with foil. Wrap outside of pan tightly with foil (to create a watertight seal during baking), pressing wrinkles flat.
Put half a package of GF Gingersnap cookies, 4 Tbsp. melted butter , 1/2 tsp. salt, and 1/4 cup brown sugar in Food Processor. Press crumbs into bottom of prepared pan. Freeze for 10 minutes.
Bake crust for about 10 minutes and let it cool.
Filling:
1 can pumpkin
4 containers Tofutti Cream Cheese-softened
1/4 cup white granulated sugar OR pure maple syrup (which is what I used)
Egg Replacer for 4 eggs (I use Ener-G Egg Replacer) or, alternatively, 3 large eggs
1 teaspoon. pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
Directions: Beat the Tofutti Cream Cheese in a mixer. Then add the sugar/maple syrup and egg replacer. Mix this up until it's fluffy. Then add the canned pumpkin. Mix this well and then add the rest of the ingredients.
Then pour the filling into the spring form pan that is already sealed with aluminum foil. Put the spring form pan onto a cookie sheet that has at least 1 inch sides. Put it in the oven and then add the water to the cookie sheet.
Bake Cheesecake at 350 degrees. Check the cheesecake every 30 minutes to add more water to the cookie sheet is necessary. Cheesecake should be done in 1.5 hours.
After Cheesecake was baked and had cooled, I topped it off with leftover GF Gingersnap cookie crumbs and coconut flakes.
