1/4teaspoongrated fresh nutmeg(so much better than pre-ground)
1pre-made 8-inch graham cracker crustor oatmeal cookie crust
Preheat the oven to 350F.
Put the "Cheesecake" ingredients (cream cheese through vanilla) in a food processor and puree until completely smooth. It should be silky smooth–not chalky or lumpy.
Remove a heaping cup of this mixture from the processor and spread it in the bottom of the crust.
Add the "Pumpkin" ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle.
Bake until the center is almost set, about 50-60 minutes. (Insert a toothpick. If it comes out liquidy and cold, give it more time, until the center is firm.) Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours. Serve to delighted guests. (Don’t tell them it’s vegan, and they won’t know!)
The nutritional info is based on the pie without the crust made with Tofutti cream cheese. Be aware that the crust will add fat and calories and other cream cheeses will have more or less calories and fat. For an oil-free crust, try my oatmeal cookie crust.