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The Ultimate Pumpkin Cheesecake

What you need: 

1 (12 ounce) package firm silken tofu (I use Mori Nu)
1 (8 ounce) container vegan cream cheese
1 cup pumpkin puree (I use canned)
1 cup granulated sugar
3 tablespoons flour
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 to 1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1 graham cracker crust

What you do: 

1. Preheat oven to 350 degrees F. Except for graham cracker crust, purée all ingredients in a food processor.
2. Pour into the crust.
3. Bake for 50 minutes. Let cool and refrigerate.
You might notice that you have too much filling for a pie crust, maybe even for an over-sized pie crust.
Options for Extra Filling:a. Increase the recipe to use one whole can of pumpkin and make two pies.b. To the remaining pie filling, add 1 to 1 1/2 cups flour, 1/2 cup sugar, and some chocolate chips to make some awesome cookies. c. To the remaining pie filling, blend in vanilla nondairy milk until smoothie-consistency to make yourself a pumpkin-cheesecake-smoothie.d. Eat the rest out of the blender or food processor as pudding. I know I do.e. I might even try making pumpkin-spice pancakes out of the extra...

Preparation Time: 
10 minutes; Baking time: 50 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Im a pastry chef and after reading the comments and ingredient list it sounds very similar to a pumpkin pie recipe I made last year. I'm going to try adding sour cream and lemon zest to make it more cheesecake like

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I made this recipe for Thanksgiving this year and everyone loved it. I definitely agree with everyone who said it tasted more like pumpkin pie than cheesecake. My sister and I haven't had a good pumpkin pie since we went vegan and we both thought this was really close to pumpkin pie and really yummy. I willl be making this recipe for Thanksgiving from now on.

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This rocked. I was never a big fan of cheesecake, but this one converted me. Adding this to my must-make Thanksgiving recipe file! Thanks!  :)

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I plan on making this tonight, but I want to make it in individual size crusts, does anyone have suggestions on the baking time?

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I had high hopes for this cheesecake, and I was making it for my parents' anniversary dinner.  Unfortunately, after baking for 2 hours it still wasn't set, so we couldn't eat it that night.  I did put it in the fridge overnight and it set, and the flavor is very, very good, but I would not say it tastes at all like cheesecake.  It tastes like pumpkin pie.  I will probably make this again, but it will be at least a day in advance, and I might try to make it taste more cheesecakey.  Either way, it makes a great pumpkin pie!  Maybe it's just my lack of knowledge about baking, but if it is required to set overnight, it would be helpful if the instructions were updated to include that info.  Or did I just do something wrong?  I'd love to hear if the intention is for it to set overnight or if I messed it up.

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This was unbelievably good. Seriously! Very simple and very delicious. I followed the recipe exactly and thought it was PERFECT. I wouldn't change a THING!! It was so good, I'd have to say it's the best cheesecake of any kind I have everrrrrrrrrr had.

Thank you SO much for this recipe... I can't wait to make it for a holiday and not tell anyone it's vegan til after they rave about how wonderful it is  ^-^

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I used a spelt crust and gluten-free baking mix since my roommate is allergic to wheat and it worked amazing. I also doubled the spices. Amazing! I am going to bring it to my carnivore family for t-giving and not tell them it has tofu! :-)

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My local vegan bakery was charging $56 bucks for a vegan pumpkin cheesecake...that's crazy!

:o  I don't even know where the begin with that. Absurd.

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This was amazing!! My local vegan bakery was charging $56 bucks for a vegan pumpkin cheesecake...that's crazy! So I decided to make it myself, even though I have never baked a pie before...ever. Actually, I have never baked anything before and rarely (if ever) use the oven or stove. I'm a single gal, which means I'm a Microwave Queen. But even I was able to make this amazingly delish dessert! Since I don't own a food processor, I pulled out a blender (which had not been used in over 5 years) and still managed to make this cheesecake. It is a dummy=proof recipe...even for an absolute stranger to the kitchen. *One thing to note: because of all the other reviews mentioning a lack of creamy texture, I added quite a bit more vegan cream cheese (maybe an additional 3 oz).

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this continues to be a favorite I started making it years ago, and now its become the family favorite. In fact I floated the idea of making a pecan pie instead this thanksgiving and was met with consternation. He was so disapointed I just had to make my guy his favorite and he is happy again.

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