Pumpkin Basque Cheesecake

This showstopper is sure to leave everyone wanting more, so you may as well go ahead and make two.

Ingredients (Crust):

• 8 graham crackers (1 sleeve)

• 1 stick vegan butter, melted

• 60 g sugar

Ingredients (Filling):

• 680 g (~3 cups) vegan cream cheese (I prefer Tofutti or Miyoko’s)

• 400 g silken tofu (1 block)

• 250 g (1 C) pumpkin puree

• 150 ml (1/2 C) vegan heavy cream (can sub coconut milk)

• 225 g (1 C) sugar

• 40 g (1/3 C) corn flour (not cornstarch or cornmeal)

• 2 tsp vanilla extract

• 2 tsp cinnamon

• 1 tsp salt

Method:

1. Preheat oven to 350°F. In a food processor, pulse graham crackers, melted butter, and sugar until it forms a moldable crumb. Press the crust into the bottom of a greased 9-inch springform pan and bake for 10 minutes or until slightly golden. Let cool and begin on the filling.

2. Raise oven temperature to 425°F. Add all filling ingredients to the blender and blend until it is one solid color and texture.

3. Once the crust has cooled slightly, pour in the filling mixture. Bake for 45-55 minutes. Cool in refrigerator for 4+ hours before enjoying!

*Tip* to achieve burnt top, may need to broil at 500°F for 1-2 minutes. Keep an eye on it to avoid burning.