Pumpkin Cheesecake Cheesefake Recipe

Name: Pumpkin Cheesecake Cheesefake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups vegan gingersnaps; 6 tablespoons margarine, melted; 4 (16 ounce) containers soy cream cheese, softened (such as Tofutti); 16 ounces silken tofu; ¾ cup canned pumpkin; 1 ½ teaspoons pumpkin pie spice; 1 teaspoon cinnamon; 1 teaspoon vanilla; ⅓ cup flour; 1 cup sugar

Servings: persons

1 ½ cups vegan gingersnaps
6 tablespoons margarine, melted
4 (16 ounce) containers soy cream cheese, softened (such as Tofutti)
16 ounces silken tofu
¾ cup canned pumpkin
1 ½ teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla
⅓ cup flour
1 cup sugar

1
Preheat oven to 350F
2
Mix gingersnap crumbs and margarine and press into the bottom of a springform pan.
3
Wrap outside of pan with foil and let chill in refrigerator.
4
In food processor or high-speed blender, combine all soy cream cheese with silken tofu and blend until smooth.
5
Add remaining ingredients, blending briefly after each addition.
6
Pour into springform pan.
7
Place springform pan inside a large, deep baking dish.
8
Fill the baking dish with hot water, taking care not to disturb the springform, and transfer to oven.
9
Bake for 50 minutes, then turn off the oven, open the oven door, and let sit for about 1 hour.
10
Remove both pans and transfer springform to refrigerator.
11
Chill, covered, for at least 3 hours.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups vegan gingersnaps, 6 tablespoons margarine, melted, 4 (16 ounce) containers soy cream cheese, softened (such as Tofutti), 16 ounces silken tofu, and more.

Yes, Pumpkin Cheesecake Cheesefake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake Cheesefake

How did you like this recipe?

Frequently Asked Questions