Sherrie's Pumpkin Tofu Cheesecake

• 8 ounces fat free cream cheese
• 1 teaspoon ground cinnamon
• 12 teaspoon ground nutmeg
• 18 teaspoon sea salt
• 1 teaspoon vanilla extract
• 12 cup canned pumpkin
• 14 teaspoon baking soda
• 14 cup brown sugar
• 3 tablespoons all-purpose flour
• 12 cup unsweetened applesauce
• 12 ounces silken tofu
• 6 tablespoons brown rice syrup
• 3 ounces low-fat cinnamon graham crackers
• 2 tablespoons I Can't Believe It's Not Butter Fat Free

1. Put first 12 ingredients in a blender and puree until smooth.
2. Crush graham crackers and combine with melted I Can't Believe it's not Butter.
3. Press into a pie pan sprayed with Pam.
4. Bake at 350 for 10 minutes.
5. Pour pumpkin mixture into pie shell.
6. Bake at 350 for 45 minutes.

cream cheese, ground cinnamon, ground nutmeg, salt, vanilla, pumpkin, baking soda, brown sugar, allpurpose, unsweetened applesauce, silken, brown rice syrup, lowfat cinnamon, i

Taken from www.food.com/recipe/sherries-pumpkin-tofu-cheesecake-269534 (may not work)