Pumpkin "Cheesecake" With Candied Cranberries

This is a recipe I got off of Alicia Silverstone’s website for the Kind Diet. She had some posts pertaining to Thanksgiving and some recipes she has used in the past. This one just looked too good to resist! The candied cranberries were a bit tedious because we had to prick each one several times with a thumb tack-but it was worth it in the end. Also, I used Nutriwhip for the whipped cream because it doesn’t have any milk in it. You can find it in a box in the refrigerated section.

Pumpkin Cheesecake with Candied Cranberries

Candied Cranberries
INGREDIENTS
2 Cups fresh cranberries, rinsed and drained
2 Cups sugar substitute (either maple syrup or agave nectar, whichever you prefer)
I only had one cup of maple syrup, so I also threw in one cup of sugar and some water to cover the cranberries

STEPS
Prick each cranberry several times with straight pin.
Bring sugar substitute and water to boil over medium heat.
Cook until sugar reaches 230 F on candy thermometer (I didn’t have a fancy candy thermometer, so I just boiled it for about 10 minutes then decreased the heat)
Add cranberries, and cook ten minutes or until syrup gels a bit.
Remove berries with slotted spoon and lay out on plate.
Save in refrigerator for adding to top of cheesecake later.

Crust
INGREDIENTS
Pre-made organic vegan graham-cracker crust (for ease)
or, if you prefer to make your own
10 sheets vegan graham crackers
1/4 tsp salt
2 oz Earth Balance butter
STEPS (if you aren't using premade)
Process crackers and salt into fine crumbs in food processor.
Add Earth Balance and pulse to combine.
Press mixture into bottom and half way up sides of 9 inch spring form pan.
(I just used the recipe on the graham wafer crumb box)

Cheesecake Filling
INGREDIENTS
12 oz. silken tofu (this is found in a box, and is not refridgerated)
8 oz. vegan cream cheese
3/4 can Whole Foods Organic Pumpkin Pie Filling
1/4 cup agave nectar (I used maple syrup)
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
I also added some sugar! Hey, it’s Thanksgiving :)
STEPS
Puree all ingredients in food processor until very smooth, about 3-5 minutes.
Pour into crust and bake at 350 F for 50 minutes.
Chill completely in refrigerator at least 3 hours, up to overnight.
Garnish with candied cranberries, slice and serve.