Double-Layer Pumpkin Cheesecake

Double-Layer Pumpkin Cheesecake - The bottom layer of this vegan cheesecake is lightly flavored with lemon, while the top layer is pumpkin-flavored without being heavy; eaten together, they’re just plain heaven.


8 ounces Tofutti Better Than Cream Cheese look for the non-hydrogenated version in the yellow container
12 ounces extra-firm silken tofu Mori-nu brand in aseptic package
1/2 cup agave nectar or sugar
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla

1/2 cup pumpkin puree canned, not pumpkin pie mix
2 teaspoons rum optional
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg please!

1 pre-made 8-inch graham cracker crust or oatmeal cookie crust

Image Credit : blog.fatfreevegan.com


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