Pumpkin Tofu Cheesecake

Total Time:
1 hr 55 min
5 min
1 hr 50 min

2 (9-inch) cheesecakes

  • 2 cups graham cracker crumbs (about 16 whole crackers)
  • 6 tablespoons soy margarine, slightly softened
  • 1 1/2 pounds silken tofu
  • 1 cup canned or fresh cooked pumpkin
  • 1 1/4 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 12 ounces soy cream cheese
  • 1 tablespoon vanilla extract
  • 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 and pumpkin 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.

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4.2 6
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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.. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
It's over a year later and I can't find when to add pumpkin either. Kinda annoying but I'm assuming it didn't really matter. I added it when the sugar and the rest of the stuff was added. item not reviewed by moderator and published
3427 f0

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Recipe courtesy of Duff Goldman