Pumpkin Cheesecake - Vegan - cooking recipe

Ingredients

Crust
1/2 cup graham cracker crumbs, vegan (about 12 whole crackers)
1/4 cup vegan margarine, melted (I use Earth Balance)
Filling
16 ounces soy cream cheese (Tofutti brand)
1 (15 ounce) can pumpkin puree
3/4 cup light brown sugar
1 teaspoon rum extract
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg

Preparation

Preheat the oven to 350 degrees.
Lightly oil an 8-inch springform pan or coat with nonstick spray.
Place the crumbs directly into the pan, add the melted margarine and toss with fork to combine.
Press the crumbs evenly against the bottom and side of the pan and set aside.
Place the tofu cream cheese in a food processor and process until smooth. Add the pumpkin and process until blended.
Add the sugar, rum extract, cinnamon, allspice, and nutmeg and process until well blended.
Spread the filling evenly into the prepared crust.
Bake for 45 minutes, or until firm.
Turn off the oven and allow cheesecake to cool in the oven for 30 minutes to an hour without opening the oven door.
Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving.