No Bake Pumpkincheesecake
Yield
1 cakePrep
20 minCook
10 minReady
6 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
almond butter
|
*
|
| 2 | tablespoons |
water
|
|
| 6 | ounces |
graham crackers/wafers
|
|
| 2 | cups |
pumpkin
cooked, pureed |
|
| 1 | package |
silken tofu
firm |
*
|
| ⅔ | cup |
maple syrup
|
|
| ¼ | cup |
almond butter
|
*
|
| 1 | tablespoon |
pumpkin pie spice
|
|
| 1 | cup |
water
|
|
| 1 ½ | tablespoons |
agar powder
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
almond butter
|
*
|
| 3E+1 | ml |
water
|
|
| 173.4 | ml/g |
graham crackers/wafers
|
|
| 473 | ml |
pumpkin
cooked, pureed |
|
| 1 | package |
silken tofu
firm |
*
|
| 158 | ml |
maple syrup
|
|
| 59 | ml |
almond butter
|
*
|
| 15 | ml |
pumpkin pie spice
|
|
| 237 | ml |
water
|
|
| 23 | ml |
agar powder
|
* |
Directions
Lightly oil a 12 inch springform pan and set aside.
Mix together almond butter and water.
Set aside. Grind graham crackers in a food processor into fine crumbs.
Transfer to a large bowl and mix in the prepared almond butter-water mixture until coarse crumbs are formed.
Press firmly into bottom of prepared pan and set aside.
Purée pumpkin, tofu, maple syrup, almond butter and spice.
Set aside. Meanwhile, simmer water and agar in a small saucepan for 3 to 5 minutes, whisking constantly.
Immediately add to pumpkin mixture and blend until smooth.
Pour this mixture into the waiting crust and smooth the top.
Chill overnight.
