YIELD: 10 SERVINGS
This version of the classic dessert is pure decadence. If you really love cinnamon, cloves, and allspice, serve it with a piping-hot mug of chai for the ultimate spicy indulgence.
CRUST 6 ounces (170 g) pecans 3 tablespoons melted non dairy margarine 3 tablespoons sugar 2 tablespoons superfine brown rice flour
FILLING 1 (350 g) package extra-firm silken tofu 3 (8-ounce) tubs nondairy cream cheese, such as Tofutti ⅔ cup packed light brown sugar 5 tablespoons superfine brown rice flour ¼ teaspoon sea salt 1 teaspoon cinnamon ⅛ teaspoon allspice ¼ teaspoon ground black pepper ¼ teaspoon ground cloves ⅛ teaspoon cardamom 1 teaspoon vanilla extract 1 recipe Caramel Sauce
For the Crust • Preheat oven to 400°F. Pulse the pecans in a food processor, just until crumbly. Stir in the rest of the crust ingredients and press (using hands dusted with superfine brown rice flour) into an 8-inch springform pan. • Bake for 10 minutes and then remove from the oven.
For the Filling • Place all the ingredients for the filling into a food processor and blend until very smooth, for at least 5 minutes. Spread onto the prepared crust and bake in preheated oven for 15 minutes. • Reduce heat to 250°F and allow cheesecake to bake for an additional 60 minutes. Turn oven off and let cool for up to 2 more hours while remaining in the oven. Chill in refrigerator overnight and then make the Caramel Sauce just before serving, so that you have hot caramel sauce on a cold cheesecake. Top with Sweetened Whipped Coconut Cream. Store in airtight container in refrigerator for up to 4 days.