*Courtesy of Kay Stepkin
Tip: Purchase plain canned pumpkin, not pumpkin-pie filling, which will have additional spices and ingredients. Then, to counter the occasional soy aftertaste tofu-based desserts can develop, add some rich ground cashews to the mix.
- 1 ½ cups (178 grams) whole-wheat graham cracker crumbs
- 2 ½ tablespoons nonhydrogenated margarine
- 1 cup plus 3 1/2 tablespoons maple syrup
- 2 tablespoons grapefruit juice
- 1 box (12.3 ounces) firm tofu
- ¾ cup raw cashews, soaked at least 1 hour, rinsed, drained2 tablespoons canola oil
- 3 tablespoons cornstarch
- 2 teaspoons vanilla
- ¼ teaspoon sea salt
- 1 can (15 ounces) pumpkin
- ¼ teaspoon each: cinnamon, ginger, nutmeg
- 1 cup pecans, coarsely chopped
- Set oven to 350 degrees. Spray the bottom and sides of a 9-inch springform pan with cooking spray.
- Place the graham cracker crumbs, 1 1/2 tablespoons margarine and 1 1/2 tablespoons maple syrup in a bowl. Mix with fingers until blended; press into bottom and slightly up sides of pan. Bake crust 10 minutes; let cool 5 minutes.
- Place 1 cup maple syrup in a blender with the grapefruit juice and half the tofu. Place cashews on top. Blend until cashews are totally smooth, about 1 minute. Add remaining tofu, canola oil, cornstarch, vanilla, salt, pumpkin, cinnamon, ginger and nutmeg. Blend until combined, 1 minute. Pour mixture into the cooled crust; bake 20 minutes. Remove from oven.
- For the topping, stir together pecans, remaining 2 tablespoons maple syrup and remaining 1 tablespoon margarine. Sprinkle on top of cheesecake, delicately pressing down. Bake until top is puffy and the edges lightly browned, 30 minutes. Remove from oven. Place pan on a wire rack; let cool 1 hour. Carefully run a knife along the inside of the springform ring; remove the ring. Refrigerate at least 1 hour before slicing. (If it is difficult to remove the ring from the tart, leave it on until after the tart chills completely.)