Spiced Pumpkin Cheesecake

Serves 8 to 10

Ingredients:

1 1/2 cups of graham cracker crumbs

1 tablespoon canola oil

4 tablespoons maple syrup

1 package Mori-Nu Lite Firm or other Tofu, puréed

8 ounces vegan cream cheese

1 cup canned pumpkin

1 cup Florida Crystals natural sugar

3 tablespoons flour

1 1/2 teaspoons ground cinnamon 1/2 teaspoon powdered ginger 1/2 teaspoon ground nutmeg

2 tablespoons pure molasses (mild)

1⁄8 teaspoon salt

1/4 teaspoon baking soda

Preparation:

Position a rack at the central height level in the oven, and heat to 350 degrees F. Coat a 9-inch or 10-inch round springform pan with canola-oil cooking spray. Mix graham cracker crumbs, canola oil, and maple syrup together, and press the mix into the prepared pan. Purée the remaining ingredients in a food processor and pour into the crust. Bake for 50 minutes. Let cool for 30 minutes; then refrigerate 5 to 6 hours or overnight before serving.