Pumpkin Cheesecake Cheesefake Recipe #379411
Here is a delicious vegan pumpkin 'cheesecake' I have been perfecting.
by Ashlin
1¼ hours | 15 min prep
SERVES 6 -8 , 1 Pie
- 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
- Preheat oven to 350°F
- 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.
- 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.
- 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.
- Bake for 50 minutes, then turn off the oven, open the oven door, and let sit for about 1 hour.
- Remove both pans and transfer springform to refrigerator. Chill, covered, for at least 3 hours.
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5 stars