Pumpkin Cheesecake Cheesefake

Ingredients

• 1 1/2 cups vegan gingersnaps
• 6 tablespoons margarine, melted

• 4 (16 ounce) containers soy cream cheese, softened (such as Tofutti)
• 16 ounces silken tofu
• 3/4 cup canned pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/3 cup flour
• 1 cup sugar

Directions

1. 1

   Preheat oven to 350°F

2. 2

   Mix gingersnap crumbs and margarine and press into the bottom of a springform pan. Wrap outside of pan with foil and let chill in refrigerator.

3. 3

   In food processor or high-speed blender, combine all soy cream cheese with silken tofu and blend until smooth. Add remaining ingredients, blending briefly after each addition. Pour into springform pan.

4. 4

   Place springform pan inside a large, deep baking dish. Fill the baking dish with hot water, taking care not to disturb the springform, and transfer to oven.

5. 5

   Bake for 50 minutes, then turn off the oven, open the oven door, and let sit for about 1 hour.

6. 6

   Remove both pans and transfer springform to refrigerator. Chill, covered, for at least 3 hours.