Dessert

Double-Layer Pumpkin Cheesecake (Vegan) is for Dessert.

Double-Layer Pumpkin Cheesecake (Vegan) takes 15 minutes to prepare.

Double-Layer Pumpkin Cheesecake (Vegan) takes 55 minutes to cook.

Double-Layer Pumpkin Cheesecake (Vegan) makes 8 servings.

The ingredients for Double-Layer Pumpkin Cheesecake (Vegan) are:

8 ounces Tofutti Better Than Cream Cheese
12 ounces light firm silken tofu (or extra-firm)
1/3 cup agave nectar
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 cup pumpkin puree
2 1/2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg
1 pre-made 8-inch graham cracker crust

Here is how you make Double-Layer Pumpkin Cheesecake (Vegan):

Preheat the oven to 350F. Put the first set of ingredients (toffuti through lemon juice) in a food processor and puree until completely smooth. It should be silky smooth--not chalky or lumpy. Remove a cup of this mixture from the processor and spread it in the bottom of the crust. Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle. Bake until the center is almost set, about 45-55 minutes. Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours then serve.Makes 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user EJORDANE.

The nutritional information for Double-Layer Pumpkin Cheesecake (Vegan) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 253.0

• Total Fat: 10.1 g
• Cholesterol: 0.0 mg
• Sodium: 267.1 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 0.7 g
• Protein: 4.8 g

The dietary needs meet for Double-Layer Pumpkin Cheesecake (Vegan) is Vegan