Pumpkin Spice Cheesecake
2- 8 oz. packages cream cheese or Tofutti cream cheese
1/2 cup regular milk or coconut milk
1 cup canned pumpkin
½ cup maple sugar or coconut sugar
½ cup raw agave nectar
1 t. cinnamon
½ t. nutmeg
½ t. ginger
1 cup sour cream or Sour Supreme by Tofutti
½ cup brown sugar
1 t. vanilla
1 gluten free graham cracker crust, prebaked for 10 minutes at 350˚F (Click here for recipe)
1 Preheat oven to 350˚ F.
2 Using electric mixer with paddle attachment, beat the cream cheese until softened. Add milk and one egg at a time, blending well between additions. Add pumpkin, sugar, agave and spices. Beat until thoroughly blended. Pour the mixture into the prepared crust and bake for 50 minutes.
3 While cheesecake is baking, blend together sour cream, brown sugar and vanilla. Remove cheesecake from oven and check for doneness, it should be firm. Spread sour cream mixture over the top and bake an additional 10 minutes. Cool cheesecake on wire wrack and then chill in refrigerator for at least 2 hours before slicing.