Pumpkin Cheesecake

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Pumpkin `Cheesecake'

 

What's better than pumpkin pie? Delicious pumpkin " cheesecake " of

course!

 

12 oz. firm silken tofu, puréed

8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)

1 cup canned pumpkin

1 cup granulated sugar

3 Tbsp. flour

1/2 tsp. ground ginger

1/2 tsp. nutmeg

1 1/2 tsp. cinnamon

1/8 tsp. salt

1/4 tsp. baking soda

1 prepared graham cracker crust

 

Preheat the oven to 350°F.

 

Purée all the ingredients except the pie crust in a food processor

and pour into the graham cracker crust. Bake at 350°F for 50

minutes.

 

Allow to cool for 30 minutes, cover with plastic wrap or the top of

the pie container, and refrigerate for 6 hours or overnight before

serving.

 

Makes 8 servings

 

http://www.vegcooking.com/recipeshow.asp?RequestID=374 & Search=Pumpkin