Crust Ingredients 2 cups graham crumbs
½ cup soy nuts – roasted / salted
½ cup butter
¾ teaspoon salt
¼ cup sugar
Filling Ingredients 8 ounces cream cheese
2 Tablespoons maple syrup
2 teaspoons vanilla1 cup sugar
1 cup canned pumpkin
⅛ teaspoon ground clove
1 teaspoon Saigon cinnamon, ground
Dash of cardamom, ground
½ teaspoon freshly ground nutmeg
4 medium eggs
¼ teaspoon salt
Topping Ingredients 1 cup whipping cream mixed with
2 tablespoons maple syrup for topping
16 ounces silken tofu
Instructions Preheat oven to 325 degrees. To prepare crust, mix graham crackers, soy nuts, and butter in a food processor until it resembles moist crumbs. Press into small tart pans or larger tart pans. Reverse ½ cup of crumb mixture to sprinkle on top of cheesecake. Bake in over for 4 minutes. Remove and cool.Use the food processor to mix the cream cheese and the next 11 ingredients. When adding the eggs add them one at a time. Process until blended.Pour into the crumb lined pans. Bake 30 – 35 minutes for small pans or 50 to 55 minutes for large pans or until center is almost set. Cool before removing bottom of the pan. Refrigerate for 4 hours.