Vegan Double Layer Pumpkin Cheesecake
Ingredients
Crust
- 3/4 cup pecans
- 3/4 cup gluten-free 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 cornstarch
- 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 oven to 350°F (175°C).
In a food processor, combine pecans, oats, maple syrup, nut butter, salt, and pumpkin spice. Pulse until a sticky dough forms.
Press the crust mixture into a parchment-lined 9x5 inch loaf pan, flattening it evenly. Bake in the preheated oven for about 15 minutes. After baking, lower the oven temperature to 325°F (163°C).
Prepare the cream cheese filling: In the food processor, blend silken tofu, vegan cream cheese, plain yogurt, sugar, lemon juice, vanilla extract, cornstarch, and salt until 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, coconut sugar, cinnamon, and pumpkin spice. Blend until smooth.
Carefully spread the pumpkin filling over the plain cream cheese layer in the pan.
Tap the pan gently to release any air bubbles. Place the pan in the oven and bake for 50-60 minutes. The center might jiggle slightly, but it will firm up as it cools.
Remove the pan from the oven and let the cheesecake cool for 15-30 minutes at room temperature.
Transfer the cheesecake to the refrigerator and let it cool overnight before serving.
