Gluten Free Vegan Double-layer Pumpkin Cheesecake
1 Nana’s No Gluten Ginger Cookie OR 3/4 cup gluten-free gingersnap cookie like Trader Joes or Midel(not vegan)
3/8 cup finely ground pecans
1/4 cup brown sugar
1/6 cup olive oil or other oil of your choice
Part Two Filling:
6 ceramic ramekins
Preheat oven to 350 degrees F.
Combine crust ingredients in a food processor and blend together. Press into the bottoms of your ramikins, forming a thin crust.
Clean food processor.
Combine all the ingredients of your filling base in a food processor and process until smooth and creamy. Taste and adjust seasonings if desired. Remove 1 cup of the combined filling base and reserve. Now add the part two of the filling to the remaining filling base left in your food processor. (Pumpkin puree through the nutmeg and salt.) Process everything together. Taste and add a little more vanilla and/or salt if you think it needs it.
Now, take a clean spatula and carefully smooth the white, reserved filling base as the first cheesecake layer in all of your ramikins. Cover with pumpkin filling as the second cheesecake layer. You can leave a little mound in the center that is higher, but I’m not sure if it is necessary.
Place your ramikins in a baking dish with medium-steep sides. Fill the baking dish with hot water halfway up the sides of your ramikins, making sure not to get any water IN the ramikins.
Bake for 45- 50 minutes, cool to room temperature and then refrigerate for as long as possible- at least three hours. *sigh* Carefully remove from container or serve in ramikin. Enjoy!