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graham cracker crumbs soy margarine silken tofu pumpkin sugar ground cinnamon ground nutmeg ground cloves soy cream cheese vanilla
Viewed: 51 - Published at: 3 years agoIngredients
- 2 cups graham cracker crumbs (about 16 whole crackers)
- 6 tablespoons soy margarine, slightly softened
- 1 1/2 pounds silken tofu
- 1 cup canned or fresh cooked pumpkin
- 1 1/4 cups sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 12 ounces soy cream cheese
- 1 tablespoon vanilla extract
Method
- Make the graham cracker crust: In a food processor or blender, process the graham crackers on high speed until they are finely ground.
- Add the margarine and pulse until the mixture resembles coarse crumbs.
- Pat the mixture into a thick layer in the bottom of an 8-inch springform pan, or thinner layers in 2 (9-inch) pie plates.
- Make the filling: Have all the ingredients at room temperature.
- Preheat the oven to 325 degrees.
- In a food processor or blender, puree the tofu and pumpkin until smooth.
- Add the sugar, spices, soy cream cheese, and vanilla and process until smooth.
- Scrape down the sides as necessary.
- Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm.
- Turn the oven off, leaving the cake in the oven for 1 hour.
- Remove and cool to room temperature.
- Refrigerate the cheesecake overnight.
- Serve slightly chilled.
