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Pumpkin Tofu Cheesecake – Part 1 - Making The Crust

eatingconsciously's picture
ingredients, so it's really quick to make. It's the perfect texture and has just the right level of sweetness to offset the tartness of the sour cream.
  Vegan sour cream 12 Ounce (1 Container)
  Vegan cream cheese 8 Ounce (1 Container)
  Canned pumpkin puree 15 Ounce (1 Can)
  Sugar 1⁄2 Cup (8 tbs)
  Cinnamon 1 Teaspoon
  Vanilla 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ener-g egg replacer 1 Teaspoon
  9 inch vegan graham cracker pie crust 1 (Store Bought)

In a food processor, blend together all ingredients except the crust! Pour mixture into pie crust and bake at 350 degrees for one hour. It's advisable to put another dish of water in the oven with the pie to keep it from drying out and splitting. Allow to cool for an hour at room temperature before placing into the fridge for another two hours.
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Recipe Summary

Looking for something interesting to make? Try Pumpkin Tofu Cheesecake. This video has three parts. This first part of the video is about making the crust, which is made out of two ingredients. Check it out!

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