Recipe courtesy of Sara Moulton
Save Recipe Print
Total:
1 hr 2 min
Prep:
12 min
Cook:
50 min
Yield:
2 (9-inch) cheesecakes
Level:
Easy

Ingredients

Directions

Make the graham cracker crust: In a food processor or blender, process the graham crackers on high speed until they are finely ground. Add the margarine and pulse until the mixture resembles coarse crumbs. Pat the mixture into a thick layer in the bottom of an 8-inch springform pan, or thinner layers in 2 (9-inch) pie plates.

Make the filling: Have all the ingredients at room temperature. Preheat the oven to 325 degrees. In a food processor or blender, puree the tofu until smooth. Add the sugar, spices, soy cream cheese, and vanilla and process until smooth. Scrape down the sides as necessary.

Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm.

Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool to room temperature. Refrigerate the cheesecake overnight. Serve slightly chilled.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

The Ultimate Cheesecake

Recipe courtesy of Tyler Florence

Almost-Famous Cheesecake Pancakes

Recipe courtesy of Food Network Kitchen

Pumpkin Soup

Recipe courtesy of Kerry Simon

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Pumpkin Tofu Cheesecake

Recipe courtesy of Patricia Greenberg

Chocolate Tofu Cheesecake

Recipe courtesy of Juan-Carlos Cruz

Pumpkin Cheesecake

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Pumpkin Cheesecake

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.