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
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Number of Servings: 8


    12 oz. firm silken tofu, pureed
    8 oz. nondairy cream cheese (try Tofutti brand at
    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


Preheat the oven to 350F. Puree all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350F 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.

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