PREPARE THE CRUST 1. Put all the dry ingredients (graham cracker crumbs, ground hazelnuts and brown sugar) in the food processor and blend with the warm melted butter
PREPARE THE FILLING 1. Hydrate the egg replacer in cold water 2. Place all the ingredients listed under the 'Filling' section except the egg replacer / water in the food processor 3. Add in the hydrated egg replacer and blend for a minute
BAKE 1. Pre-heat the oven to 350F 2. Line the bottom of the tart pan with the graham cracker crumbs 3. Press the crust evenly and chill for 10 min 4. Butter the sides of the tart pan 5. Add in the pumpkin cheese cake filling and smooth out evenly 6. Bake the cheesecake for 30 min 7. Cool before slicing into bars
