Pumpkin Cheesecake Cheesefake

• 1 12 cups vegan gingersnaps
• 6 tablespoons margarine, melted
• 4 (16 ounce) containers soy cream cheese, softened (such as Tofutti)
• 16 ounces silken tofu
• 34 cup canned pumpkin
• 1 12 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 13 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.

vegan, margarine, containers soy cream cheese, silken, pumpkin, pumpkin pie spice, cinnamon, vanilla, flour, sugar

Taken from www.food.com/recipe/pumpkin-cheesecake-cheesefake-379411 (may not work)