Holiday Recipes - Day 2

Double Layer Cheesecake

(original recipe taken from www.fatfreevegan.com - it was pumpkin)

8 oz Tofutti Better Than Cream Cheese
12 oz firm tofu (or extra firm)
1/2 C agave nectar (or sugar)
2 T cornstarch
1 1/2 T lemon juice
1/2 tsp vanilla

1/2 C fruit puree
3 T brown sugar or natural sugar
OR
1/2 C pumpkin puree (not pumpkin pie mix)
3 brown sugar or natural sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp grated fresh nutmeg

1 pre-made 8-inch graham cracker crust

Preheat oven to 350.

Put the first set of ingredients (tofutti through vanilla) in a food processor and puree until completely smooth. It should be silky smooth - not chalky and lumpy.

Remove a cup of this mixture from the processor and spread it on the bottom of the crust.

Add the next set of ingredients (pumpkin through nutmeg -- or in my case I added 1/2 C strawberry puree and sugar, but didn't blend anymore -- to the ingredients remaining in the good processor and process until well blended. Smooth it carefully ove rth white layer in the crust, heaping it slightly int he middle. bake until the center is almost set, about 45-55 minutes. remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours or over night is better. Serve to delighted guests.

My fruit version would have been great with strawberry drizzle over the top also. And it tasted the best a couple days after it was made.