Non-Dairy (Parve) Cheesecake
11-12 Graham Crackers, finely crushed
2T Margarine, melted
¼ C Sugar
1½ C Sugar
5- 8 oz. Pkg. Tofutti Better Than Cream Cheese
½ C Flour
1 t Vanilla
6 Large Eggs
1 quart Non-Dairy (Parve) Whipping Cream, whipped
1 C Chocolate Chips
16 oz can of pumpkin
Preheat Oven to 500°F, spray spring form pan with non-stick spray.
In food processor, mix graham crackers with ¼ C margarine and 1/4 C sugar until graham crackers are finely crushed. Spread into pan, making sure entire bottom is covered as well as about ½ - 1” up on sides and pour into pan. Place pan in freezer while making batter.
1) Whip cream until firm. Set aside.
2) Blend cream cheese with sugar. Add eggs, one at a time, scraping sides after each egg addition. Add flour and vanilla. Blend on medium-high speed for 5 minutes or more. Fold in whipped cream until well mixed.
3) Fold in Chocolate chips or blend in pumpkin until well mixed.
4) Pour batter into frozen pan.
Bake at 500° for 20 minutes until crust is lightly browned. Reduce heat to 250° and bake for 60-70 minutes, until cake no longer jiggles. If cake cracks, cover with a mix of parve cream cheese and sugar mixture and decorate.
Cake served best cold. Freezes well too.
Created by: Marci Karoll, Plainview, NY