pumpkin ‘cheesecake’
(2 RATINGS)
What’s better than pumpkin pie? Delicious pumpkin “cheesecake” of course!
No Image
prep time
20 Min
cook time
50 Min
method
Bake
yield
8
Ingredients
- 12 ounces firm silken tofu, puréed
- 8 ounces nondairy cream cheese
- 1 can canned pumpkin
- 1 can granulated sugar
- 3 tablespoons flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1 - prepared graham cracker crust
How To Make pumpkin ‘cheesecake’
-
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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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