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