Double layer Pumpkin Cheesecake: Vegan Baking with Nadine

     The time for thinking about holiday "vegan friendly" alternatives has arrived!  Introducing a delicious alternative to pumpkin pie and cheesecake; it's vegan pumpkin cheesecake! Also good for showing off to friends, this recipe has been to many potlucks, made in bite-size snacks for a party, and now... featured on a blog.
     Being a fan of the pumpkin flavor, I added a splash of Torani's Pumpkin Pie syrup to the recipe (it tastes better than it sounds). This recipe will definitely be on my plate this Thanksgiving!

Serves: 12
Prep time: 20 minutes
Cook time: 50 minutes
Fridge time: 3 hours
Total time: 4 hours and 10 minutes
 
Ingredients:
Cheesecake layer:
8 ounces Tofutti Better Than Cream Cheese
12 ounces extra-firm silken tofu
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla

Pumpkin Pie layer:
1/2 cup pumpkin puree
2 teaspoons rum (optional)
A splash of Torani's Pumpkin Pie syrup (optional)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg

1/4 teaspoon ground cloves

Crust:

1 pre-made 8-inch graham cracker crust
Alternative: A crust recipe of your choice.

Instructions:
1. Preheat the oven to 350°F.
2. Prepare your crust (if necessary).
3. Place the "Cheesecake layer" ingredients in a food processor and puree
until completely smooth. It should be silky smooth—not chalky or lumpy.
4. Remove a heaping cup of this mixture from the processor and spread it flat on top of the
the crust.
5. Combine the ingredients in the "Pumpkin layer" to the food processor with the remaining cheesecake ingredients and process until well blended. With remaining cheesecake ingredients, combine "Pumpkin layer" in the food processor until smooth.
6. Smooth it carefully over the cheesecake layer, heaping it slightly in the middle (so the center won't go flat on you).
7. Bake until the center is almost set, about 50-60 minutes. Insert a toothpick, if the cake on the toothpick comes out runny or cold, give it more time, until the center is firm.
8. Remove from the oven and allow to cool. When at room temperature, place cheesecake in the refrigerator until chilled, about 3 hours.

Storage: Keep in an airtight container for up to a week in the refrigerator.