"Add the graham cracker crumbs, brown sugar and cinnamon to a large mixing bowl. Stir to combine. Then pour in the melted butter and stir to combine, making sure the butter is evenly distributed, so all of the crumbs are moist. Grease or spray a 13×9 inch rectangular baking dish with non-stick spray. Pour the graham cracker mixture into the baking dish and press it down evenly into the pan."
"Drain the tofu and squeeze as much of the liquid out of the tofu over the sink with your hands as you can. If it starts to crumble that is fine, you are blending it. Add the tofu, cream cheese, milk, pumpkin, vanilla, sugar, cornstarch, flour, cinnamon, nutmeg and salt to the blender. Blend on high, scraping down the sides as needed until the mixture is completely smooth."
Vegan pumpkin snickerdoodle cheesecake bars combine a graham cracker crust with a creamy pumpkin and tofu-based cheesecake filling. The crust is made from vegan graham cracker crumbs, brown sugar, cinnamon, and melted vegan butter, pressed into a 13×9-inch pan and baked 5 minutes. The filling blends drained firm tofu, vegan cream cheese, nondairy milk, pumpkin puree, sugar, cornstarch, flour, and warm spices until completely smooth. The oven is increased to 375°F before pouring the filling over the crust. Optional cinnamon-sugar topping finishes the bars before baking and cooling. The dessert is nut-free, dairy-free, and suitable for fall dinner parties.
Read at Alternative Medicine Magazine
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