YIELD: 12 SERVINGS
What could be more apropos for autumn than this flavor combo? If you’re looking for a wonderful alternative (or addition!) to Pumpkin Pie on Thanksgiving, look no further.
CRUST 1 tablespoon flaxseed meal 2 tablespoons water 2 cups pecans ¼ teaspoon salt ¼ cup brown sugar
FILLING 1 block firm silken tofu 2 (8-ounce) tubs nondairy cream cheese, such as Tofutti 1 cup sugar ¼ cup plus 2 tablespoons brown rice flour ¼ cup lemon juice 1 (15-ounce) can pumpkin puree ⅓ cup brown sugar 1 teaspoon cinnamon ½ teaspoon pumpkin pie spice
• Preheat oven to 400°F. Lightly grease the sides of an 8-inch springform pan. • In a small bowl, mix together the flaxseed meal and the water. Let rest for 5 minutes, until gelled. In a food processor, pulse together the pecans, salt, and brown sugar until the mixture resembles coarse crumbles. Add in prepared flaxseed meal and pulse again until pecans come together into a loose dough. Press into the bottom of the prepared springform pan and bake for 10 minutes. • In the meantime, clean the food processor and mix together the tofu, non dairy cream cheese, sugar, ¼ cup brown rice flour, and lemon juice. Blend until completely smooth, for about 2 minutes, scraping down sides as needed. Scoop out about 1 cup of this mixture and spread evenly onto the crust to form a thin white layer. • Add the canned pumpkin, brown sugar, cinnamon, pumpkin pie spice, and remaining 2 tablespoons brown rice flour. Blend again until completely smooth, scraping down sides as needed. Spread on top of white layer. • Bake for 15 minutes. Reduce oven temperature to 325°F and bake for an additional hour. Turn oven off and let cheesecake remain for about 1 hour. Chill completely overnight before serving. Store in airtight container in refrigerator for up to 3 days.