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Pumpkin Pie Cheesecake

  By Kris Giovanini  

October 26, 2015

We can’t remember where we first saw this recipe from Izzy Polk, but it looked tasty so we tried it. We keep making it because it's really good!


1 ½ packages (12 oz. total) vegan cream cheese (like Tofutti)

½ cup sugar

½ tsp. vanilla

4 oz. silken tofu (about 1/3 of a 12. 3 oz. package)

1 cup pumpkin puree (canned organic)

½ tsp. ground cinnamon

1/8 tsp. ground cloves

¼ tsp. ground nutmeg (preferably fresh)

Prepared 9 inch vegan graham cracker crust (like Wholly Wholesome)


Preheat oven to 325 F

In a large bowl, combine the vegan cream cheese, sugar and vanilla. Add the tofu and mix until well incorporated.

Remove 1 cup of the batter and spread it on the pie crust. Set the pie crust aside.

Add the pumpkin and spices to the remaining batter and stir until blended. Spread this mixture over the batter in the crust.

Bake for about 40 minutes or until set. Refrigerate overnight.



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