Pumpkin Cheesecake - Vegan

Light and fluffy, yet rich and creamy. Perfect if your looking for a change from plain pumpkin pie for Thanksgiving. The rum extract adds a really nice flavor to this too. The brand of tofu cream cheese I prefer to use is Tofutti brand, the non-hydrogenated kind comes with a YELLOW lable, and is available in Whole Foods, or most well stocked supermarkets. Also, I like the technique of leaving the baked cheesecake in the oven to cool. There were NO CRACKS!! Basic recipe from The Vegetarian Meat and Potatoes Cookbook

• Ready In: 1 hr
• Serves: 10

Ingredients

• Crust

• 1⁄2 cup graham cracker crumbs, vegan (about 12 whole crackers)
• 1⁄4 cup vegan margarine, melted (I use Earth Balance)

• Filling

• 16  ounces  soy cream cheese (Tofutti brand)
• 1 (15 ounce) can pumpkin puree
• 3⁄4 cup light brown sugar
• 1  teaspoon  rum extract
• 1 1⁄4 teaspoons ground cinnamon
• 3⁄4 teaspoon ground allspice
• 3⁄4 teaspoon ground nutmeg

Directions

1. Preheat the oven to 350 degrees.
2. Lightly oil an 8-inch springform pan or coat with nonstick spray.
3. Place the crumbs directly into the pan, add the melted margarine and toss with fork to combine.
4. Press the crumbs evenly against the bottom and side of the pan and set aside.
5. Place the tofu cream cheese in a food processor and process until smooth. Add the pumpkin and process until blended.
6. Add the sugar, rum extract, cinnamon, allspice, and nutmeg and process until well blended.
7. Spread the filling evenly into the prepared crust.
8. Bake for 45 minutes, or until firm.
9. Turn off the oven and allow cheesecake to cool in the oven for 30 minutes to an hour without opening the oven door.
10. Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving.