Double Layer Pumpkin Cheesecake

I found this recipe on Vegan Dad's website. It is really good. I tweaked it a little.

I made a graham cracker crust and partially baked it for 5-7 minutes.

Ingredients:

8 oz. low sodium, low fat cream cheese-or Tofutti Better Than Cream Cheese

• 12 oz. firm or extra firm silken tofu


• 1/2 cup agave nectar


• 2 Tablespoons arrowroot or cornstarch


• 1 1/2 Tablespoon fresh lemon juice


• 1/2 teaspoon vanilla-no imitation please

1/2- 3/4 cup fresh pumpkin puree or canned if you have to.

• 2 teaspoons rum-optional-I didn't use it


• 3 Tablespoons dark brown sugar -turbinado


• 1/2 teaspoon cinnamon


• 1/4 teaspoon ginger


• 1/4 teaspoon grated fresh nutmeg

Directions:

• Preheat oven to 350 Degrees.


• Bake graham cracker crust 5-7 minutes.


• Put the first set of ingredients cream cheese through vanilla in the food processor.


• Puree until very creamy.


• Remove 1 cup of this mixture from the processor and spread it in the bottom of the crust.


• Add the next set of ingredients, pumpkin through the nutmeg to the ingredients in the food processor and process until well blended and very creamy.
  Smooth carefully over the first layer of the crust.


• Bake 45-55 minutes until almost set.


• Cool for at least 3 hours or overnight, covered.

The next time I make this I will make extra graham cracker crumb mixture. Bake it, and after cooled, sprinkle on the finished cheesecake.

Enjoy!!