Luscious Pumpkin Pecan Cheesecake

Name: Luscious Pumpkin Pecan Cheesecake
Ingredients: For the crust:; 1½ cups graham cracker crumbs; ¼ cup vegan butter; melted; For the filling:; 1 pound silken firm tofu; 1 (15-ounce) can pumpkin puree; ¾ cup light brown sugar; 1 teaspoon rum extract; 1 teaspoon ground cinnamon; ¾ teaspoon ground allspice; ¾ teaspoon ground nutmeg; ½ cup ground pecans

Let's cut to the chase: this is the best way to end any fall meal, bar none.

Ingredients

For the crust:
1½ cups graham cracker crumbs
¼ cup vegan butter
melted
For the filling:
1 pound silken firm tofu
1 (15-ounce) can pumpkin puree
¾ cup light brown sugar
1 teaspoon rum extract
1 teaspoon ground cinnamon
¾ teaspoon ground allspice
¾ teaspoon ground nutmeg
½ cup ground pecans

Method

Preheat oven to 350 degrees. Lightly oil a 9-inch spring form pan or coat with nonstick spray. Place crumbs directly in pan, add melted butter, and mix with a fork to combine. Press crumb mixture into bottom and sides of pan, and bake 5 minutes. Remove from oven and set aside to cool.
Place tofu in a food processor and process until smooth. Add pumpkin and process until incorporated. Add sugar, rum extract (if using), cinnamon, allspice, and nutmeg, and process until well blended. Spread filling evenly into cooled crust. Bake 40 to 45 minutes, or until firm.
Turn off oven and allow cheesecake to cool for 45 minutes to an hour without opening the oven door. Remove from oven and cool completely at room temperature. Refrigerate for several hours before serving. Sprinkle ground pecans evenly over top and serve.