Pumpkin Cheesecake and Graham Cracker Crust

I got this recipe from a friend on mine and it is fabulous! One of my favorites.

THE Thanksgiving

Pumpkin Cheesecake Filling
12 oz Firm silken tofu
8 oz Cream Cheese (I use Tofutti)
1 C Pumpkin puree (I used fresh)
1 C Sugar
3 Tbs Flour
1/2 tsp Ground ginger
1/2 tsp Cinnamon
1/8 tsp Salt
1/4 tsp Baking soda
1 Graham cracker crust

Graham Cracker Crust
1 package Graham crackers (I use Health Valley)
~1/2 C Earth Balance

Preheat oven to 350 degrees. Crush Graham crackers by hand or in a food processor. Melt Earth Balance and pour into crushed crackers. Mix with your hands until mixture begins to stick together. Add more Earth Balance as needed. Press the mixture evenly into a pie dish. Bake at 350 for 10 minutes or until it begins to smell.

Puree all filling ingredients in a blender or food processor until smooth. Pour into pie crust and bake at 350 for 50 minutes. Cool to room temperature for about 30 minutes. Cover, and place into the refrigerator for at least 6 hours before serving.

THE Thanksgiving

Recipe thanks to:
Kaycee Bassett, Heart Break World


5 thoughts on “Pumpkin Cheesecake and Graham Cracker Crust

  1. May I have a slice, please? :)To answer your question, I like the Odense brand of almond paste best. I buy it from the regular grocery store and they have it on the baking isle by the chocolate chips. The Odense website has a store locator, but I'll attach the link to a separate comment or blogger will think I'm spamming you! 🙂

  2. Pingback: Thanksgiving 2012 | The Vegan Adventures of Meggie and Ben

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