Pumpkin Tofu Cheesecake

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Missed where...silken (soft tofu was involved! dang...but used firm. Still waiting for results, though I did make this recipe last year and it was a sure fire hit!

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This was my first foray into vegan baking, and it turned out great! Four stars instead of five because the crust without some sugar was pretty bland against the pumpkin rich flavor of the filling. I think I will use gingersnaps when I try this again for a party next week.

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I loved it. I used the no-bake cheese cake filling instead of the vegan cream cheese because I don't like regular cheese cake (too rich. I used the already prepared graham pie crust. I also used brown sugar instead of white sugar. I've made it over and over. I even tried Banana tofu cheese cake from the same recipe. I'll give them both a 5 star because mine was rated a 5 star each.

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Am I the only one who didn't see when to put the pumpkin in the recipe?? Am I being dumb?? I'm putting it in with the tofu I guess..

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I am sooooooooooo impressed with this recipe because i LOVE pumkin pie and pumkin cheesecake. This is sort of a cross between the two, and the tofu works beautiful with its silken texture. I am lactose intolerant, and love regular cheesecake...but get sick from it. This is the Best non-dairey alternative.

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I tried this because I saw Morimoto do a tofu cheesecake on Iron Chef America and I'm trying so hard to eat better.

Here's the changes I made. I used Splenda instead of sugar and upped the amount from 1 1/4th cup to 2 cups. I added 1/4 tea of ginger to keep the taste in line with traditional pumpkin pie spices.

You can still taste a hint of tofu but for what it is, it's pretty good. I made a cheesecake that is low in carbs, fat and calories when compared to regular cheese cake. I'm diabetic so this is great for me! I've already added this dish to my holiday recipe list.