

- 2 cups graham crumbs
- ½ cup soy nuts – roasted / salted
- ½ cup butter
- ¾ teaspoon salt
- ¼ cup sugar
- 8 ounces cream cheese
- 2 Tablespoons maple syrup
- 2 teaspoons vanilla
- 1 cup sugar
- 1 cup canned pumpkin
- ⅛ teaspoon ground clove
- 1 teaspoon Saigon cinnamon, ground
- Dash of cardamom, ground
- ½ teaspoon freshly ground nutmeg
- 4 medium eggs
- ¼ teaspoon salt
- 1 cup whipping cream mixed with 2 tablespoons maple syrup for topping
- 16 ounces silken tofu
- Preheat oven to 325 degrees.
- To prepare crust, mix graham crackers, soy nuts, and butter in a food processor until it resembles moist crumbs.
- Press into small tart pans or larger tart pans.
- Reverse ½ cup of crumb mixture to sprinkle on top of cheesecake.
- Bake in over for 4 minutes.
- Remove and cool.
- Use the food processor to mix the cream cheese and the next 11 ingredients.
- When adding the eggs add them one at a time.
- Process until blended.
- Pour into the crumb lined pans.
- Bake 30 – 35 minutes for small pans or 50 to 55 minutes for large pans or until center is almost set.
- Cool before removing bottom of the pan.
- Refrigerate for 4 hours.