Pumpkin Cheese Cake
3- 8oz containers Tofutti Better Than Cream Cheese
14oz Block Silken tofu
1 Cup organic Brown Sugar
½ Cup Agave Syrup
3 T Corn Starch
1 T Vanilla Extract
1 Vanilla Bean pod Scraped. *optional
1 T Cinnamon
1 14oz can pumpkin
Place all the ingredients except the pumpkin in a food processor and mix until well incorporated. Remove about one cup of batter and reserve.
Add the pumpkin to the food processor and mix again.
Stop twice to scrape down the sides.
1 ½ Cups Graham Cracker Crumbs
⅓ Cup Melted Butter
⅓ Cup Organic Brown sugar.
Gently Mix the ingredients with a fork.
Preheat an oven to 350.
Line the outside of a 10" spring form pan with foil. Do not line the inside.
Dump all the Graham cracker crust into the pan and spread it around evenly.
Using the back of a spoon press the mixture down to form a crust.
Using your fingers press the crust up the sides of the pan about 1" high.
Pour in half of the pumpkin batter.
Evenly pour in the reserved cup of white batter. Try to cover the entire cake.
Now pour in the rest of the pumpkin batter.
Using a skewer or small spoon swirl the batter without disturbing the crust. One or two stirs...don't over do it.
Place the cheese cake in a roasting pan large enough so the cake lays flat. (If you don't have one you can use an aluminum "Turkey" pan on a cookie sheet. Be sure the cake lays flat.)
Place the whole thing in the oven and gently pour warm water into the roasting pan until it is about half way up the side of the cake. Bake uncovered for 1 hour or until the cake is no longer wobbly.