Pumpkin ‘Cheesecake’

Pumpkin ‘cheesecake’

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Nancy Greathouse


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


★★★★★ 2 votes

20 Min
50 Min


  • 12 oz
    firm silken tofu, puréed
  • 8 oz
    nondairy cream cheese
  • 1 can(s)
    canned pumpkin
  • 1 can(s)
    granulated sugar
  • 3 Tbsp
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
  • 1 1/2 tsp
  • 1/8 tsp
  • 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.

Printable Recipe Card

About Pumpkin ‘Cheesecake’

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

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