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<title>Pumpkin Cheesecake</title>
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<h1>Pumpkin Cheesecake</h1>
<p class=MsoNormal><u><span style='font-size:11.0pt;font-family:"Trebuchet MS";
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<p class=MsoNormal><u><span style='font-size:11.0pt;font-family:"Trebuchet MS";
color:black'>INGREDIENTS</span></u><span style='font-size:11.0pt;font-family:
"Trebuchet MS";color:black'><br>
<br>
CRUST<br>
<br>
1 1/2 cups graham cracker crumbs <br>
3 tablespoons safflower oil<br>
1 tablespoon raw unbleached sugar <br>
1/2 teaspoon cinnamon<br>
<br>
FILLING<br>
<br>
12 ounces soy cream cheese <br>
2/3 cup raw unbleached sugar<br>
29 ounces pumpkin canned<br>
1 tablespoon vanilla<br>
1 1/2 teaspoons cinnamon <br>
3/4 teaspoon ground ginger <br>
1/4 teaspoon ground nutmeg <br>
1/4 teaspoon ground cloves <br>
1 pinch kosher salt<br>
<br>
TOPPING<br>
<br>
6 ounces soy cream cheese <br>
1/3 cup confectioners sugar (or more to taste)<br>
16 each pecan halves<br>
<br>
<b><span style="mso-spacerun: yes">�</span><br>
TO PREPARE</b><br>
<br>
<u>THE CRUST</u><br>
<br>
In a small bowl, place all of the crust ingredients, and stir well to combine.
Using a little safflower oil, lightly oil the bottom and sides of an 8-inch
spring form pan. Transfer the crust mixture to the spring form pan. Using your
hands, press the mixture firmly to cover the bottom of the pan and set aside.<br>
<br>
<u>THE FILLING</u> <br>
<br>
Place the soy cream cheese in a food processor and process for 1 minute. Add
the remaining filling ingredients and process for 2 minutes or until very
smooth and creamy. Place the spring form pan on a non-stick cookie sheet. Pour
the filling over the prepared crust and smooth the top of the cheesecake. Bake
at 350 degrees for 60 minutes. Remove the cookie sheet from the oven and allow
the cheesecake to cool for 20 minutes or until the pan is cool to the touch.
Loosely cover the spring form pan and chill the cheesecake in the refrigerator
for several hours or overnight. Loosen the sides of the cheesecake and remove
the ring from the spring form pan. Transfer the cheesecake to a platter or
large plate<br>
<br>
<u>THE TOPPING</u><br>
<br>
Combine the cream cheese and confectioners sugar into a smooth paste and spread
evenly over the top of the cooled cake, garnish with the pecan halves.<br>
<br>
<br>
Yield: One 8-inch cheesecake</span></p>
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