Pumpkin Cheesecake

Ingredients:

Filling
8 oz. cream cheese (or silken tofu)
1 cup organic canned pumpkin
1/2 cup organic brown sugar
2 Tbsp. organic cornstarch
1 1/2 tsp. organic molasses
1 Tbsp. organic canola oil
3/4 tsp. cinnamon
3/8 tsp. ginger powder
1/4 tsp. nutmeg
1/8 tsp. sea salt

Crust
1 box Mary’s Gone Crackers Ginger Snap or Double Chocolate Cookies
Small amount water or apple juice

Preparation:

1. Preheat oven to 325 degrees Fahrenheit.

2. Drain liquid from cream cheese if necessary and pat dry. Combine filling ingredients in a food processor and blend for 2 minutes until smooth, scraping down as necessary.

3. Make the crust by putting one box of Mary’s Gone Crackers Ginger Snap or Double Chocolate Cookies into a food processor. While the machine is running, slowly drizzle in water or apple juice, one teaspoon at a time, just until the crumbs hold together (they shouldn’t be wet, just moist enough to stick together).

4. Spray 9-inch pie pan with vegetable oil. Press crumbs into sides of pie pan. Pour filling into Mary’s Gone Crackers Ginger Snap or Double Chocolate Cookie pie shell. Bake 30-45 minutes or until brown around the edges (top may start to crack).

5. Alternatively, try making mini-pies by using mini muffin tins that are 1 1/2 inches in diameter. These should only bake for about 15 minutes or until brown around the edges.

6. Cool on wire rack and transfer to fridge for at least 4 hours or overnight, if possible.

7. Top with vegan whip cream.

Recipe from Mimi Clark, Veg Gourmet