No Bake Pumpkin Cheesecake by Fred Ball

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SERVINGS

10 servings scale / convert

INGREDIENTS

2 tbsp. almond butter
2 tbsp. water
6 oz. Graham crackers
2 cups pumpkin, cooked and pureed
1 pkg. silken tofu, firm
2/3 cup maple syrup
1/4 cup almond butter
1 tbsp. pumpkin pie spice
1 cup water
1-1/2 tbsp. agar powder

INSTRUCTIONS

Lightly oil a 12-inch springform pan and set aside. Mix together almond butter and water. Set aside. Grind Graham crackers into fine crumbs. Transfer to a large bowl and mix in the prepared almond butter-water mixture until coarse crumbs are formed. Press firmly into bottom of prepared pan and set aside.

Puree pumpkin, tofu, maple syrup, almond butter and spice. Set aside. Meanwhile, simmer water and agar in a small saucepan for 3 to 5 minutes, whisking constantly. Immediately add to pumpkin mixture and blend until smooth. Pour this mixture into the waiting crust and smooth the top. Chill overnight.

CHEF COMMENTS

Recipe from Vegetarian Gourmet, Fall 1995.

TAGS

cheesecakes, desserts, pumpkincheesecake add tags