Vegan Pumpkin Pie Cheezecake:
1 12 oz package of Mori-Nu silken soft tofu
8 oz Tofutti cream cheese
1 c pumpkin puree (I used canned)
1 c sugar
3 TB flour
1 heaping tsp of pumpkin pie spice
1/2 tsp baking soda
graham cracker crust
soy whipped cream for the topping
graham cracker crust:
1 2/3 c ground graham crackers
1/4 c sugar
1/4 c plus 2 TB soy butter or margarine
melt soy butter and stir in cracker crumbs and sugar and press into a pie plate. bake at 350 for 7-9 minutes while you're pureeing the ingredients for the pie.
puree all ingredients (except crust and whipped cream, naturally)in a blender until well mixed. pour into graham cracker crust and bake at 350 for about 50 minutes. cool and then let it chill in the fridge.
while it baked, the top cracked prettily and when i took it out, it kind of jiggled like pudding even though the top had baked a sort of skin. after cooling it enough that i could touch the pie plate with bare hands, i chilled it until the next day. it stays unbelievably firm when you're cutting and transferring it to a plate, and it's absolutely DELICIOUS! i'm so glad i found this recipe because i was missing cheesecake and pumpkin pie.