Pumpkin Cheesecake




1 1/2 cups graham cracker crumbs
3 tablespoons safflower oil
1 tablespoon raw unbleached sugar
1/2 teaspoon cinnamon


12 ounces soy cream cheese
2/3 cup raw unbleached sugar
29 ounces pumpkin canned
1 tablespoon vanilla
1 1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 pinch kosher salt


6 ounces soy cream cheese
1/3 cup confectioners sugar (or more to taste)
16 each pecan halves



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.


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


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.

Yield: One 8-inch cheesecake