Pumpkin ‘cheesecake’ Recipe

No Photo

Have you made this?

 Share your own photo!

Pumpkin ‘Cheesecake’

Nancy Greathouse

By
@WVWHITELIGHTEN

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

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Preheat 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