Pumpkin ‘cheesecake’ Recipe

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Pumpkin ‘Cheesecake’

Nancy Greathouse

By
@WVWHITELIGHTEN

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


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Comments:

Serves:

8

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

12 oz
firm silken tofu, puréed
8 oz
nondairy cream cheese
1 can(s)
canned pumpkin
1 can(s)
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Bread
Regional Style: English
Other Tag: Quick & Easy