Pumpkin Cheesecake

This is Pumpkin "Cheesecake" - now its not super sweet because you are supposed to serve it with caramel sauce or maple syrup drizzled over the top with a hit of pecans.  This is lactose free - however you can use cream cheese rather than silken tofu if people in your family can have milk products.  Mine can't, so I spend a lot of time creating lactose free versions of things like this.

Here you go:
1/2 cup Pecan flour (ground up pecans) - you can use any nuts here
Box of ginger snaps
1 stick of butter, softened
1 egg
1 pkg silken tofu (or use 1 block of cream cheese - if you use the cream cheese omit the lemon juice)
1/4 tsp lemon juice
dash salt
1 tsp vanilla
3 eggs well beaten
1/4 cup brown sugar
half a can of pumpkin (not pie mix, just pumpkin)
1 box powdered sugar
1/2 tsp cinnamon
1/8 tsp each, cloves, ginger, nutmeg

Heat oven to 350; spray a pyrex 13x9 dish with PAM.  Grind up cookies and flour in food processor; melt butter and mix with egg.  Mix with cookie mix and pat in the bottom of the pan.

Add all the other ingredients in another bowl with a hand mixer; pour over the cookie crust.  Bake for 45-55 minutes (it won't jiggle in the middle).  Cool in the fridge for a little while - a few hours - then cut in squares, drizzle with the sauce of your choice and serve.

The tofu adds extra protein, you can also add more sugar if you wanted it sweeter and not serve a sauce.