Pumpkin Tofu Cheesecake

Are you looking for something super delicious, but a little bit different for Thanksgiving this year? It’s not too early to start planning… it is only 4 weeks from today. So, if you’re looking for something that still has that amazing pumpkin taste, but isn’t pumpkin pie or pumpkin roll, give this cheesecake a try.

What You’ll Need…

1 16oz Package of Silken Tofu

8oz Cream Cheese (Room temperature)

½ Cup Sugar

½ Teaspoon Cinnamon

½ Teaspoon Nutmeg

½ Teaspoon Allspice

1 Teaspoon Vanilla

1 (0.25oz) Packet of Gelatin

¼ Cup Cold Water

1 Cup Pumpkin Puree

1 9-inch Graham Cracker Pie Crust (Recipe below.)

Pie Crust:

    1 ½ Cups Graham Cracker Crumbs (from about 9 whole graham crackers)

    ¼ Cup Packed Brown Sugar

    ½ Teaspoon Cinnamon (Optional)

    Pinch of salt

    7 Tablespoons Unsalted Butter  (Melted)

Place the whole graham crackers in a Ziploc bag and crush them to crumbs using a rolling pin.

Pour the crumbs into a bowl and the salt, cinnamon, and sugar, mix to combine. Once combined add the butter and stir the mixture.

Press the mixture into a pie plate or tin; press firmly.

Bake the crust at 325 for 10 minutes and allow it cool completely before pouring the filling into it.

Filling…

Using a hand-mixer beat together the tofu, cream cheese, sugar, and spices until smooth. Next add the pumpkin and vanilla and stir until combined.

Add the gelatin and cold water to a small sauce pan and stir it over medium –low heat until it is dissolved. Allow the gelatin to cool slightly before adding it to the tofu mixture.

Once the gelatin has cooled add it to the tofu mixture and combine. Pour the filling into the crust and refrigerate it for at least 4-5 hours.

Enjoy!