Holy Grails Vegan Pumpkin Cheesecake

Brutally.Delicious's picture

Nov. 20, 2013


Tofutti cream cheese 8 Ounce (Tofutti Better Than Cream Cheese (non
Light firm silken tofu 12 Ounce (boxed "Mori
Agave nectar/Sugar 1/2 Cup (8 tbs)
Cornstarch 2 Tablespoon
Lemon juice 1 1/2 Tablespoon (1
Vanilla extarct 1/2 Teaspoon
Pumpkin puree 1/2 Cup (8 tbs) (Canned Pumpkin Puree)
Rum 2 Teaspoon (Optional)
Brown sugar/Natural sugar 3 Tablespoon
Cinnamon 1/2 Teaspoon
Ginger 1/4 Teaspoon
Fresh nutmeg 1/4 Teaspoon (Freshly grated)
Graham cracker pie crust 8 Inch



1. Preheat the oven to 350 degrees F


2. In a food processor combine 8 oz. Tofutti Better Than Cream Cheese (non-hydrogenated), 12 oz. light firm silken tofu (boxed "Mori-nu" brand works, or extra firm silken),1/2 cup agave nectar (or sugar), 2 tbs. cornstarch,1 1/2 tbs. lemon juice (1-2 lemons), 1/2 tsp. vanilla. Process until the mixture is creamy and place in a prepared graham cracker crust.

3. In a food processor combine 1/2 cup pumpkin puree, (canned pumpkin purée works), 2 tsp. rum (optional), 3 tbs. brown sugar or natural sugar, 1/2 tsp. cinnamon,1/4 tsp. ginger,1/4 tsp, grated fresh nutmeg.

4. Layer the pumpkin mixture on top of the creamy mixture and bake at 350 degrees F for about 55 minutes.


5. Remove and cool thoroughly before serving.

Recipe Summary

Difficulty Level: Easy
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 298Calories from Fat 114

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 210 mg8.75%

Total Carbohydrates 41 g13.7%

Dietary Fiber 2 g8%

Sugars 29 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet