Double-Layer Pumpkin Cheesecake (Vegan)

Double-Layer Pumpkin Cheesecake (Vegan)

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 253.0
  • Total Fat: 10.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 267.1 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 4.8 g

View full nutritional breakdown of Double-Layer Pumpkin Cheesecake (Vegan) calories by ingredient


Recipe from, amended with slightly less sugar Recipe from, amended with slightly less sugar
Number of Servings: 8


    8 ounces Tofutti Better Than Cream Cheese
    12 ounces light firm silken tofu (or extra-firm)
    1/3 cup agave nectar
    2 tablespoons cornstarch
    1 1/2 tablespoons lemon juice
    1/2 cup pumpkin puree
    2 1/2 tablespoons brown sugar
    1/2 teaspoon cinnamon
    1/4 teaspoon ginger
    1/4 teaspoon grated fresh nutmeg
    1 pre-made 8-inch graham cracker crust


Preheat the oven to 350F.
Put the first set of ingredients (toffuti through lemon juice) in a food processor and puree until completely smooth. It should be silky smooth--not chalky or lumpy.
Remove a cup of this mixture from the processor and spread it in the bottom of the crust.
Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended.
Smooth it carefully over the white layer in the crust, heaping it slightly in the middle.
Bake until the center is almost set, about 45-55 minutes.
Remove from the oven and allow to cool.
Refrigerate until completely chilled, at least 3 hours then serve.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user EJORDANE.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    I was a bit skeptical as I usually don't like vegan cheesecake, but the pumpkin helped to create a terrific flavor and texture. As I am not vegan, I used fat free cream cheese rather than vegan cream cheese, but otherwise kept the recipe unchanged. It was very, very good. - 7/14/11