Wednesday, September 29, 2010
*For the Crust: A layer of freshly baked (in a spring form), and-then-cooled, gluten free brownies
*1 package of extra firm tofu
*2 packages of dairy free cream cheese (tofutti, whatever)
*1 can pureed pumpkin
*1 cups cane sugar (1 1/2 cups, if you won't be topping this with chocolate)
*1 egg (or flax, if you want this to be vegan)
*3 tablespoons of gluten free baking mix
*2 teaspoons vanilla
*2 teaspoons cinnamon
*dash or two of nutmeg
*extra chocolate and cookie crumbs for melting and drizzling over the top (well, those are somewhat optional)
What you need to do:
*Preheat the oven to 350.
*Blend all of the ingredients, minus the crust and topping, together in a mega blender (I use my Vita Mix). If you don't have such a thing, use a regular blender and do it in two batches.
*Pour mixture over your spring form baked brownies. Bake for 1 hour.
*Turn off oven, open oven door, let cheesecake sit for 1 hour.
*Remove cheesecake from oven, let it cool completely on the counter.
*Cover and refrigerate.
*When you're ready to serve your cake, crush up some chocolate cookies, melt a few chocolate chips, and decorate as you please.
You're welcome :)