Vegan Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 337.1
  • Total Fat: 12.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 366.8 mg
  • Total Carbs: 60.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.8 g

View full nutritional breakdown of Vegan Pumpkin Cheesecake calories by ingredient



Number of Servings: 8

Ingredients

    12 oz. firm silken tofu, pureed
    8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)
    1 cup canned pumpkin
    1 cup brown sugar
    3 Tbsp. oat 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

Directions

Preheat the oven to 350°F. Puree all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350°F for 50 minutes. Allow to cool for 30 minutes, then cover with plastic wrap or the top of the pie container.


Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CLYNNEABAIRD.