I’ve had a tough couple of weeks. Mother found out I had a corneal ulcer about two weeks ago and I was getting eyedrops non-stop. Yesterday, my amazing vet Dr. Federica Maggio from Tufts VETS gave me some great news! My eye is finally healing thanks to her treatment and she won’t have to remove it. I only need eyedrops four times a day instead of five (believe me, that’s a big difference in my busy household)! Even though I’m blind now, I’m pretty happy that I get to keep my eye. I was worried my modeling career would be ruined. In order to celebrate, I’m going to start embracing the coming of Autumn by posting a delicious pumpkin recipe. I might be blind, but I still enjoy all the delicious aromas that come with the season. As a bonus, I’ll add a link to a Vegan Pumpkin Spice Latte recipe to go with this delicious cheesecake. Prepare your sweet tooth because you’re in for a fantastic treat!
9 or 10 inch round spring-form pan
Canola oil cooking spray
1 1/2 cups graham cracker crumbs
1 Tbsp canola oil
4 Tbsp maple syrup
1 package Mori-Nu Lite firm tofu, pureed
8oz cream cheese or tofu cream cheese
1 cup canned or fresh pumpkin puree
1 cup unrefined cane sugar
3 Tbsp flour
1.5 Tsp ground cinnamon
1/5 Tsp ground ginger
1/2 Tsp ground nutmeg
2 Tbsp light molasses
1/8 Tsp salt
1/4 Tsp baking soda
Position a rack in the center of the oven and preheat to 350F. Coat the
spring-form pan with baking spray.
Mix graham cracker crumbs, canola oil and maple syrup together and
press into prepared pan.
Puree remaining ingredients in a food processor and pour into crust.
Bake for 50 minutes. Let cool for 30 minutes and refrigerate 5-6 hours,
or overnight, before serving.