Big thanks to my friend Cheryl for creating and baking this for me.
Spicy Pumpkin Ginger Cheesecake Gluten and Dairy Free
Pre-heat oven to 350
Tightly wrap the outside bottom and sides of 9-10 inch spring-form pan with 2 layers of foil
Crust
2 C DF/GF ginger snaps
2/3 C toasted walnuts or pecans
6 T Earth Balance or melted coconut oil
pinch of sea salt
Combine cookies and nuts in food processor until they are finely chopped.
Add melted oil or margarine. Press mixture into bottom and one inch up side of pan. Bake for 8-10 minutes. Cool for 10 minutes.
24 ounces Tofutti or other non dairy based cream cheese at room temperature
1 c sugar
1/4 c brown sugar
2 large eggs
1 can pumpkin puree (16 oz)
2/3 c soy yogurt (plain or vanilla)
1 t vanilla
2 T GF corn starch
3/4 t ginger
1/4 t cloves
1 1/2 t cinnamon
1/4 t nutmeg
3 T Crystalized ginger, chopped (this goes on at the end)
Beat tofutti and sugars until fluffy. Beat in eggs, pumpkin, soy yogurt and vanilla. Add in cornstarch, and spices. (DO not add in crystalized ginger!)
Pour into crust. Bake 20 minutes at 350. Sprinkle with chopped ginger and return to oven for another 45-55 minutes until edges are set.
Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours.