|A former member||
Pumpkin Pie Cheesecake: c/o Izzy Polk, thank you Izzy!! :)
1 1/2 12oz packages vegan cream cheese (Tofutti or galaxy brands)
1/2 cup sugar
1/2 tsp vanilla
4 oz Silken Tofu (blended until smooth)
one 9 inch prepared graham cracker crust
one cup pumpkin puree
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup whipped topping (optional. Rich's whip from kosher section or soyatoo)
Preheat over to 325 degrees
In large bowl combine cream cheese, sugar and vanilla; beat until smooth. Blend in tofu. Remove 1 cup of batter and spread into bottom of crust. Set aside.
Add pumpkin, cinnamon, cloves and nutmeg to remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in pre-heated oven for 35-40 mins. Or until center is almost set. Allow to cool, the refrigerate for 3 hours or overnight.
Thanks so much for posting this- I look forward to trying it with a gluten-free cinnamon-sugar-cookie crumb crust