Spicy Pumpkin Cheesecake

Recipe from The Art of Tofu by Akasha Richmond
Servings: 8-10

Ingredients:
9" or 10" round springform pan
canola oil cooking spray
1-1/2 cup graham cracker crumbs
1 Tbsp. canola oil
4 Tbsp. maple syrup
1 package Mori-Nu Silken Lite Firm Tofu, pureed
8 oz. cream cheese or tofu cream cheese
1 cup canned or fresh pumpkin puree
1 cup unrefined cane sugar
3 Tbsp. flour
1-1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 Tbsp. light molasses
1/8 tsp. salt
1 tsp. baking soda

Position a rack in the center of the oven and preheat to 350 degrees. Coat the springform pan with cooking spray. Mix graham cracker crumbs, canola oil, and maple syrup together and press into prepared pan. Puree remaining ingredients in a food processor and pour into crust. Bake for 50 minutes. Let cool for 30 minutes and refrigerate 5-6 hours or overnight before serving.

Nutritional Notes
Includes 1.5g of fiber per serving

Nutritional Facts
Calories: 262 Fat: 10.2g Carbohydrates: 53g
Sodium: 405mg Cholesterol:: 0mg Protein: 5g