Pumpkin Cheesecake Torte Recipe

Name: Pumpkin Cheesecake Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅓ cups graham cracker crumbs (about 10 double crackers); 4 Tbs. soft canola margarine; 1 lb. soft tofu, drained; 15-oz. can solid-pack pumpkin; 4 oz. soy cream cheese ( 1/2 cup), at room temperature; 1 cup sugar; 1 tsp. vanilla extract; 3/4 tsp. ground cinnamon, plus additional for dusting; 1/2 tsp. ground nutmeg; 1/2 tsp. ground allspice; 1/4 tsp. ground cloves

Servings: persons

1 ⅓ cups graham cracker crumbs (about 10 double crackers)
4 Tbs. soft canola margarine
1 lb. soft tofu, drained
15-oz. can solid-pack pumpkin
4 oz. soy cream cheese ( 1/2 cup), at room temperature
1 cup sugar
1 tsp. vanilla extract
3/4 tsp. ground cinnamon, plus additional for dusting
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/4 tsp. ground cloves

1
Position rack in center of oven; preheat oven to 350F.
2
Coat 8 1/2-inch springform pan with cooking spray.
3
Make crust: In food processor, pulse graham cracker crumbs and margarine until evenly moistened.
4
Firmly press crumb mixture into bottom and about 1/2 inch up sides of prepared pan.
5
Bake until set, about 10 minutes.
6
Transfer to wire rack and cool completely.
7
Keep oven on for baking cheesecake.
8
In food processor, puree tofu until smooth.
9
Add pumpkin and process
10
until blended.
11
Add soy cheese, sugar, vanilla, cinnamon, nutmeg, allspice and cloves and process until smooth and well combined.
12
Pour mixture into cooled crust and bake on center rack 45 minutes.
13
Turn oven off.
14
Let cheesecake cool in oven 1 hour without opening door.
15
Transfer to wire rack and cool completely.
16
Cover loosely with plastic wrap and refrigerate cheesecake at least 8 hours or overnight.
17
(Dont worry if cheesecake seems a little soft; it will firm up during chilling.)
18
To serve, run a long, thin knife around inside edge of pan to loosen cake; remove sides of pan.
19
Lightly dust top of cheesecake with cinnamon and serve at room temperature.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 ⅓ cups graham cracker crumbs (about 10 double crackers), 4 Tbs. soft canola margarine, 1 lb. soft tofu, drained, 15-oz. can solid-pack pumpkin, and more.

Yes, Pumpkin Cheesecake Torte 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.

That's it — enjoy your meal!

Pumpkin Cheesecake Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions