Vegan Pumpkin cheesecake

By tixrus-2

Yummy and high in soy protein

Ingredients

• 12 oz. firm silken tofu
• 8 oz. nondairy cream cheese (e.g. tofutti)
• 1 C. canned or fresh cooked mashed pumpkin
• 1 C. agave nectar
• 3 Tbsp. flour
• 1/2 tsp powdered ground ginger
• 1/2 tsp ground nutmeg
• 1 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/4 tsp baking soda
• 1 prepared graham cracker crust

Preparation

Step 1

Preheat oven to 350 F. Puree everything together except crust in food processor and pour into crust. Bake at 350 for 50 minutes. Allow to cool for 30 minutes. Cover with plastic wrap.