Ingredients

• 2 cups fresh cranberries, rinsed and drained

• 2 cups sugar substitute (either maple syrup or agave nectar, whichever you prefer)
• 1 Pre-made organic vegan graham-cracker crust (for ease) or, if you prefer to make your own
• 10 sheets vegan graham crackers

• 1/4 teaspoon salt

• 2 ounces Earth Balance butter
• 12 ounces silken tofu

• 8 ounces vegan cream cheese

• 3/4 Whole Foods Organic Pumpkin Pie Filling

• 1/4 cup agave nectar
• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cinnamon



Directions

1. Prick each cranberry several times with straight pin.

2. Bring sugar substitute and water to boil over medium heat.

3. Cook until sugar reaches 230 F on candy thermometer.

4. Add cranberries, and cook ten minutes or until syrup gels a bit.

5. Remove berries with slotted spoon and lay out on plate.
6. Save in refrigerator for adding to top of cheesecake later.


7. Process crackers and salt into fine crumbs in food processor.
8. Add Earth Balance and pulse to combine.

9. Press mixture into bottom and half way up sides of 9 inch spring form pan.


10. Puree all ingredients in food processor until very smooth, about 3-5 minutes.

11. Pour into crust and bake at 350 F for 50 minutes.

12. Chill completely in refrigerator at least 3 hours, up to overnight.

13. Garnish with candied cranberries, slice and serve.