Vegan Pumpkin Cheesecake

Made with tofu and vegan cream cheese, this vegan pumpkin cheesecake is so easy and delicious, you won't miss the classic ingredients.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 308 Calories

Ingredients

• 2 tablespoons cornstarch
• 3 tablespoons brown sugar
• 2 teaspoons rum
• 1 (12 ounce) package firm silken tofu
• 1 (8 ounce) container vegan cream cheese substitute (such as Tofutti™)
• 1 (8 inch) prepared graham cracker crust
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon freshly grated nutmeg
• 0.5 cup pumpkin puree
• 0.25 teaspoon ground ginger
• 1.5 tablespoons lemon juice
• 0.5 cup agave nectar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine tofu, cream cheese substitute, agave, cornstarch, lemon juice, and vanilla in a food processor and puree until completely smooth. It should be silky smooth, not chalky or lumpy.

Step 3

Remove a heaping cup of this mixture from the processor and spread it in the bottom of the crust.

Step 4

Add pumpkin, brown sugar, rum, cinnamon, ginger, and 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.

Step 5

Bake until the center is almost set and a toothpick inserted into the center comes out mostly clean, 50 to 60 minutes. Remove from the oven and allow to cool, about 30 minutes. Refrigerate before serving until completely chilled, at least 3 hours.