Wednesday, November 24, 2010

Vegan Wednesday! Pumpkin Cheesecake!

Vegan Pumpkin Cheesecake!!

12 oz. firm tofu-pureed
8 oz. nondairy cream cheese (I prefer Vegan Gourmet brand)
1 Cup canned pumpkin
1 Cup granulated sugar
3 Tbsp. flour
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1/8 tsp. salt
1/4 tsp. baking soda
1 prepared graham cracker crust (Arrowhead Mills is my favorite)

Preheat oven to 350 degrees.
Puree all ingredients except for pie crust in a food processor and pour into graham cracker crust.
Bake at 350 for 50 minutes.
Allow to cool for 30 minutes. Cover with plastic wrap or pie plate lid and refrigerate for 6 hours, or overnight. Enjoy!

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