Cheesecake ( no bake pumpkin )

Yield: 10 Servings

Measure Ingredient
2 tablespoons Almond butter
2 tablespoons Water
6 ounces Graham crackers
2 cups Pumpkin, cooked & pureed
1 pack Silken tofu, firm
⅔ cup Maple syrup
¼ cup Almond butter
1 tablespoon Pumpkin pie spice
1 cup Water
1½ tablespoon Agar powder

Lightly oil a 12" springform pan & seet aside.

Mix together almond butter & water. Set aside. Grind graham crackers in a food processor into fine crumbs.

Transfer to a large bowl & mix in the prepared almond butter-water mixture until coarse crumbs are formed.

Press firmly into bottom of prepared pan & set aside.

Puree pumpkin, tofu, maple syrup, almond butter & spice. Set aside. Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes, whisking constantly. Immediately add to pumpkin mixture & blend until smooth.

Pour this mixture into the waiting crust & smooth the top. Chill overnight.

"Vegetarian Gourmet" Fall, 1995 From: Recipes

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