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
Preheat the oven to 350F (175C) and line a 9x5-inch loaf pan with parchment paper.
In a food processor, combine pecans, rolled oats, nut butter, maple syrup, cinnamon, and salt for the crust. Pulse until a sticky dough forms.
Press the crust mixture evenly onto the bottom of the prepared loaf pan. Use a flat bottom cup or measuring cup to flatten the crust.
Bake the crust in the preheated oven for 15 minutes. After baking, reduce the oven temperature to 325F (165C).
Rinse out the food processor and add silken tofu, vegan cream cheese, vegan plain yogurt, white sugar, lemon juice, corn starch, vanilla extract, and salt for the cream cheese filling. Process on high until the filling is smooth.
Spread 1/3 of the cream cheese filling evenly over the baked crust in the pan.
To the remaining cream cheese filling in the food processor, add pumpkin puree, brown sugar (or coconut sugar), and pumpkin pie spice. Process on high until the filling is smooth.
Pour the pumpkin filling over the plain cream cheese layer in the pan. Use a spatula to spread the filling evenly and tap the pan to release any air bubbles.
Bake the cheesecake in the oven for 50-60 minutes. The center may jiggle slightly but will firm up as it cools.
Remove the cheesecake from the oven and let it cool at room temperature for 15-30 minutes. Transfer the pan to the refrigerator and let it cool for a few hours or overnight before serving.
