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1
Preheat the oven to 350 degrees F. Wrap aluminum foil around the bottom and halfway up the sides of a 9-inch springform pan to prevent any leaking.
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2
Combine the cream cheese, agave, soy milk, pumpkin, tofu, arrowroot, agar, cinnamon, and nutmeg in a large mixing bowl and stir together.
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3
Transfer to a blender and blend until smooth and ingredients are fully integrated.
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4
This may have to be done in batches.
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5
Pour the mixture into the prepared springform pan.
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6
Put the cheesecake in a large baking pan and fill the pan halfway with hot water.
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7
Bake for about 2 hours, until lightly browned.
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8
Remove, let cool, cover, and refrigerate.
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9
The cheesecake can be made up to 2 days ahead of time.
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10
To make the cider reduction, combine the cider, sugar, and nutmeg in a pot and bring to a simmer over medium heat.
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11
Simmer, stirring occasionally, until the mixture is reduced by half and is syrupy, 1 to 1 1/2 hours.
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12
The reduction can be made and refrigerated up to 2 hours ahead of time.
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13
Bring to room temperature before serving.
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14
To make the frosting, mix together the confectioners' sugar and buttery spread in a large bowl.
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15
Set aside.
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16
Combine the coconut meat and vanilla extract in a blender and blend for 2 minutes.
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17
Transfer to a stand mixer or to a bowl and use a hand mixer.
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18
Add the confectioners' sugar mixture and cream cheese and mix thoroughly until a smooth frosting is formed.
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19
To serve, remove the foil from the pan.
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20
Run a knife around the outer edge of the cheesecake and release the springform pan clamp.
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21
Put the cake on a plate or cake stand.
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22
Pipe frosting on the pie as desired.
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23
Drizzle the reduction over the cheesecake.
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24
Cut into wedges and serve.
