Solstice Pumpkin Bourbon Cheesecake

== Description ==
Always check the ingredients to make sure the product is vegan.
== Ingredients ==
=== Crust ===
* ¾ cup graham cracker crumbs (from five 4¾- by 2¼-inch crackers)
* ½ cup pecans (1¾ oz), finely chopped
* ¼ cup packed light brown sugar
* ¼ cup granulated sugar
* ½ stick (¼ cup) margarine, melted and cooled
=== Filling ===
* 1½ cups canned solid-pack pumpkin
* egg replacer = 3 eggs
* ½ cup packed light brown sugar
* 2 tablespoons soy creamer
* 1 teaspoon vanilla
* 1 tablespoon bourbon liqueur or bourbon (optional)
* ½ cup granulated sugar
* 1 tablespoon cornstarch
* 1½ teaspoons cinnamon
* ½ teaspoon freshly grated nutmeg
* ½ teaspoon ground ginger
* ½ teaspoon salt
* 3 (8-oz) packages Tofutti better than cream cheese, at room temperature
=== Topping ===
* 2 cups Tofutti sour cream (20 oz)
* 2 tablespoons granulated sugar
* 1 tablespoon bourbon liqueur or bourbon (optional) 
== Directions ==
=== Crust ===
# Invert bottom of a 9-inch spring-form pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
# Stir together crumbs, pecans, sugars, and butter in a bowl until combined well.
# Press crumb mixture evenly onto bottom and ½ inch up side of pan, then chill crust, 1 hour.
=== Filling ===
# Put oven rack in middle position and preheat oven to 350°F.
# Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
# Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.
# Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.
# Reduce speed to medium, then add pumpkin mixture and beat until smooth.
# Pour filling into crust, smoothing top, then put spring-form pan in a shallow baking pan (in case spring-form leaks).
# Bake until center is just set, 50 to 60 minutes.
# Transfer to rack and cool 5 minutes (leave oven on).
=== Topping ===
# Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.
# Cool cheesecake completely in pan on rack, about 3 hours.
# Chill, covered, until cold, at least 4 hours.
# Remove side of pan and bring to room temperature before serving. 
__NOTOC__
Category:Cheesecake Recipes
Category:Vegan Recipes
Category:Graham cracker Recipes
Category:Egg substitute Recipes
Category:Bourbon Recipes
Category:Brown sugar Recipes
Category:Soy cheese Recipes
Category:Light brown sugar Recipes
Category:Pecan Recipes
Category:Pumpkin Recipes
Category:Tofu sour cream Recipes