The Our Family is Very High-Mantenance Dessert

Some of us are trying to fix GI problems, other have allergies and one just wants to take the gold at sporting events. But whatever the reason some one in our dinner group is always cutting something out of their diet. This week, I made an effort to accommodate everyone's needs and fit in with the Thanksgiving theme. Here is what I came up with.

The Gluten-Free, Dairy Free Marbled Pumpkin Cheez Cake

Crust:

1 Bag gluten free ginger snaps, crushed finely (about 1 1/2 to 2 cups)

About 2 tbsp unsweetened applesauce

1 tsp ground ginger

2 tbsp melted Earth Balance spread

Filling:

2 8 oz containers of Toffuti spread, softened

3/4 cup raw sugar

2 eggs

2 1/2 tsp vanilla extract

2 tsp pumpkin pie spice

1 15 oz can organic pumpkin

1/4 tsp apple cider vinegar

What to do:

1. Preheat the oven to 350 degrees. In a medium bowl, mix together the crushed ginger snaps, applesauce, melted earth balance and ginger. Press into the bottom, and about 1 inch up the sides of a 9 inch pan. Bake the crust 10 minutes the in preheated oven. Set aside to cool.

2. In a medium bowl, mix together the softened Tofutti, 1/2 cup of the sugar, and vanilla until smooth. Mix eggs in one at a time, blending well after each. Set aside 1 cup of the mixture. Into the remaining mixture, blend 1/4 cup sugar, pumpkin, pumpkin pie spice, and apple cider vinegar.

3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

4. Bake 1 hour in the preheated oven to set the fill. Cool and then chill in the fridge for at least 4 hours before serving.   

(This post is brought to you by Jessie, I just had to play with some formatting, so give her all the delicious credit)