This recipe comes from the Olive Branch Cafe and they were willing to share it with us. Thank you so much!
For the Crust:
1 Box of gluten free graham crackers
2 Tbl non-dairy butter
1/2 cup raw cashews
1/4 cup mashed banana (about half of 1 medium-size banana)
1 package silken tofu, drained
1/2 cup sugar
1/3 cup brown sugar
3 Tbl coconut oil, at room temperature
2 Tbl tapioca flour
2 Tbl fresh lemon juice
2 1/2 tsp pure vanilla extract
1/4 tsp sea salt
1 3/4 cups canned pumpkin puree
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
CRUST:Blend the graham crackers and butter in a food processor until a crumbly dough is formed. Pour the crumbs into a lightly sprayed 9 inch spring form pan with nonstick cooking spray. Bake at 350 for 8-12 minutes until firm. Let the crust cool before adding the filling.
FILLING: Place the cashews in a high powered blender with the banana, tofu, sugar, brown sugar, coconut oil, tapioca flour, lemon juice, vanilla and sea salt. Blend until completely smooth and no bits of cashew remain.
Set aside 1/4 cup of the batter. To the remaining batter, add the pumpkin puree, cinnamon, ginger, and nutmeg and blend until smooth and pour into the crust.
Using the reserved batter randomly spoon dollops of the batter onto the cheesecake. Poke the end of a chopstick into the batter and gently swirl to create a marble pattern. Bake the cheesecake for 45 to 50 minutes at 350 degrees. The cheesecake will be done when the top is lightly puffed and the edges of the cake are golden.
Remove it from the oven and let cool on a rack for about 20 minutes, then transfer tot he refrigerator to complete cooling, at least 3 hours or even better if overnight.
To serve, slice the cake using a thin, sharp knife dipped in cold water.