Almond cheesecake pie is Chocolate lovers will gasp with joy after biting into this insanely rich cheesecake pie. Serve it plain or with Nutty Crème

Ingredients

CRUST

1 Graham Cracker Crust

prepared in a 9-inch pie pan

FILLING

1 package (15 ounces) firm

or extra-firm regular tofu,

well drained and patted dry

1 cup soy cream cheese

1 cup minus 2 tablespoons

granulated sugar

1 tablespoon almond butter

(see note)

1 teaspoon lemon juice

1 teaspoon vanilla extract

¾ teaspoon almond extract

Method

Preheat the oven to 350 degrees F. Combine all the filling ingredients in a food processor or blender and process until smooth and creamy.

Pour into the cooled crust. Bake for 1 hour, or until lightly browned and the edges are set. Cool, cover loosely, and refrigerate for 8 to 12 hours before serving.

Store leftovers loosely covered in the refrigerator.

Tips

If you don’t have almond butter, process ¼ cup of almonds in a blender or food processor until very finely ground. Add the lemon juice to the almonds to facilitate processing, if desired.

Almond Cheesecake:

Prepare the Graham Cracker Crust in a 9-inch springform pan. Double the filling recipe and add 2 teaspoons of cornstarch. Bake for 1 hour and 10 minutes, or until the edges ore set but the center is not completely firm.