Pumpkin Pie Cheesecake
Ingredients
- 1 (9-inch) prepared graham cracker crust
- 1 cup canned pumpkin puree
- 1 (8-ounce) container vegan cream cheese
- 3/4 (15 ounce) block form tofu, drained
- 1 cup sugar
- 3 1/4 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- pinch of salt
Preparation
Preheat oven to 350f and have the prepared pie crust ready for use
In a food processor or blender, puree the remaining ingredients until smooth and combined well; pour in prepared pie crust
Bake uncovered for 40 minutes or until cheesecake is wobbly in the center and the outer edges are firm with less or no jiggle
This pie will continue to cook and set even after removed from oven
Allow to set and cool at least 20 minutes, then cover and refrigerate until serving
Cheesecake is fully set after 4-6 hours of being chilled in refrigerator
I replace the graham cracker with non-dairy digestive biscuit and i used gluten free flour, in my recipe
Author is catherine gill