Double Layer Pumpkin Cheesecake
Ingredients
Crust
- 3/4 cup pecans
- 3/4 cup rolled oats
- 1/4 cup nut butter
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/4 tsp salt
Cream Cheese Filling
- 1 12 oz package aseptic extra firm SILKEN tofu (Mori-nu brand)
- 1 8 oz vegan cream cheese
- 1 6 oz container vegan plain yogurt
- 1/2 cup white sugar
- Juice of 1 lemon
- 3 tbsp corn starch
- 1 tsp vanilla extract
- 1/4 tsp salt
Pumpkin Filling
- 1/2 cup pumpkin puree
- 4 tbsp brown sugar or coconut sugar
- 1 tsp pumpkin pie spice
Preparation
Set the oven to 350F.
Prepare the crust by combining pecans, rolled oats, nut butter, maple syrup, cinnamon, salt, and pumpkin spice in a food processor. Pulse until a sticky dough forms.
Line a 9x5 inch loaf pan with parchment paper. Press the dough into the bottom of the pan, using a flat-bottomed cup or measuring cup to flatten the crust.
Bake the crust in the preheated oven for about 15 minutes. Then, reduce the oven temperature to 325F.
Clean the food processor and add silken tofu, vegan cream cheese, plain yogurt, sugar, vanilla extract, lemon juice, salt, and corn starch. Process on high until the filling is smooth.
Pour 1/3 of the filling onto the crust in the pan, spreading it evenly.
Add pumpkin puree, coconut sugar, cinnamon, and pumpkin spice to the remaining filling in the food processor. Process on high until smooth.
Carefully spread the pumpkin filling on top of the plain layer of cheesecake filling in the pan using a spatula. Lift and tap the pan to release any air bubbles.
Place the pan in the oven and bake for 50-60 minutes. The center may jiggle slightly but will firm up as it cools.
Remove the pan from the oven and let it cool at room temperature for 15-30 minutes. Then, transfer the pan to the refrigerator to cool for a few hours or overnight.
