SAMHUINN: Spicy Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs
1 tablespoon canola oil
4 tablespoons maple syrup
1 package lite tofu, firm — pureed
8 ounces tofu cream cheese, lite
1 cup pumpkin puree
1 cup sugar
3 tablespoons flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 tablespoons light molasses
1/8 teaspoon salt
1/4 teaspoon baking soda
Position a rack in the center of the oven and preheat to 350 degrees
F. Coat the 9 or 10-inch spring form pan with cooking spray.
Mix the graham cracker crumbs, canola oil and maple syrup together
and press into prepared pan.
Puree the remaining ingredients in a food processor and pour into
crust. Bake for 50 minutes. Let cool for 30 minutes and refrigerate
5 - 6 hours or overnight before serving.
Keep refrigerated.
Yields: 8 servings
