YIELD: One 9" x 13" brownie pan
TIME: 25 MIN
Ingredients
FOR THE CRUST
2 oz. Graham cracker crumbs
1 oz. Ground hazelnuts
1 oz. Brown sugar
1 oz. Vegan butter of choice - melted
FOR THE FILLING
12 oz. Kite Hill ricotta
16 oz. Canned pumpkin puree
4 oz. Organic cane sugar
1 TBLS. Pumpkin pie spice
1 TSP. Vanilla extract
2 TBSP. Egg replacer
1/4 CUP Cold water (for hydrating egg replacer)
Method
1. Put all the dry ingredients (graham cracker crumbs, ground hazelnuts and brown sugar) in the food processor and blend with the warm melted butter
1. Hydrate the egg replacer in cold water
2. Place all the ingredients listed under the 'Filling' section except the egg replacer / water in the food processor
3. Add in the hydrated egg replacer and blend for a minute
1. Pre-heat the oven to 350F
2. Line the bottom of the tart pan with the graham cracker crumbs
3. Press the crust evenly and chill for 10 min
4. Butter the sides of the tart pan
5. Add in the pumpkin cheese cake filling and smooth out evenly
6. Bake the cheesecake for 30 min
7. Cool before slicing into bars
Step 1.
PREPARE THE CRUST1. Put all the dry ingredients (graham cracker crumbs, ground hazelnuts and brown sugar) in the food processor and blend with the warm melted butter
Step 2.
PREPARE THE FILLING 1. Hydrate the egg replacer in cold water
2. Place all the ingredients listed under the 'Filling' section except the egg replacer / water in the food processor
3. Add in the hydrated egg replacer and blend for a minute
Step 3.
BAKE1. Pre-heat the oven to 350F
2. Line the bottom of the tart pan with the graham cracker crumbs
3. Press the crust evenly and chill for 10 min
4. Butter the sides of the tart pan
5. Add in the pumpkin cheese cake filling and smooth out evenly
6. Bake the cheesecake for 30 min
7. Cool before slicing into bars
This recipe uses:
Ricotta
