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pumpkin ‘cheesecake’

(2 ratings)
WVWHITELIGHTEN avatar
Recipe by
Nancy Greathouse
@WVWHITELIGHTEN
Pullman, WV

What’s better than pumpkin pie? Delicious pumpkin “cheesecake” of course!

(2 ratings)
yield 8
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For pumpkin ‘cheesecake’

  • 12 oz
    firm silken tofu, puréed
  • 8 oz
    nondairy cream cheese
  • 1 can
    canned pumpkin
  • 1 can
    granulated sugar
  • 3 Tbsp
    flour
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    nutmeg
  • 1 1/2 tsp
    cinnamon
  • 1/8 tsp
    salt
  • 1/4 tsp
    baking soda
  • 1
    prepared graham cracker crust

How To Make pumpkin ‘cheesecake’

  • 1
    Preheat the oven to 350°F. • Purée all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350°F for 50 minutes. • Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container, and refrigerate for 6 hours or overnight before serving.
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