Non-Dairy Pumpkin Cheesecake

By Carynz

Ingredients

• 2 cups graham cracker crumbs(better to use ginger snap crumbs)
• 5 Tbs margarine,melted
• FILLING
• 2 (8 oz) packages tofutti cream cheese,softened
• 1 cup tofutti sour cream
• 1 1/4 cups sugar
• 3 Tbs brown sugar
• 1 tsp vanilla extract
• 15 oz can pumpkin puree
• 2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 4 eggs,beaten

Preparation

Step 1

Preheat oven to 350. To make the crust,mix the ingred. and pat into a 9" spring form pan,forming the crust along the bottom and slightly up the sides. Set aside in refrigerator. To make the filling,in a mixer,beat the tofutti cream cheese,sour cream,sugar,brown sugar and vanilla until smooth. Add the pumpkin puree and the spices and blend. Add the eggs one at a time and blend again until mixed.Pour into the pan over the crust. Bake for 40-45 min,until the center is almost set. Turn the oven off and leave the cheesecake in the oven for an additional 30 min. Remove from the oven and cool. Refrigerate for several hrs,until the cheese cakeis completely cooled. To serve,run a knife or metal spatula around the sides of the pan to loosen the cake,and remove the pan.