Pumpkin Tofu Cheesecake

Indulge in the creamy, spiced perfection of this Pumpkin Tofu Cheesecake—a delightful vegan twist on a classic dessert that’s perfect for autumn gatherings or holiday tables. This dairy-free cheesecake features a buttery graham cracker crust and a velvety filling made with silken tofu, canned pumpkin puree, and a hint of maple syrup for natural sweetness. Infused with warm pumpkin pie spices and vanilla, each bite is rich in cozy fall flavors while staying light and wholesome. The easy-to-follow recipe includes baking techniques to ensure a smooth, crack-free finish, making it an ideal dessert for novice and seasoned bakers alike. Serve chilled with a dollop of coconut whipped cream or a dusting of cinnamon for an irresistible, plant-based treat everyone will love. Perfect for those searching for vegan cheesecake, pumpkin desserts, or tofu recipes!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 2 tablespoons Granulated sugar
• 5 tablespoons Vegan butter, melted
• 14 ounces Silken tofu
• 1 cup Canned pumpkin puree
• 0.5 cup Maple syrup
• 0.25 cup Brown sugar
• 2 tablespoons Cornstarch
• 2 teaspoons Pumpkin pie spice
• 1.5 teaspoons Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.

Step 2

In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted vegan butter until the mixture resembles damp sand.

Step 3

Press the crumb mixture evenly into the bottom of the springform pan to form the crust. Use the back of a spoon or a flat-bottomed glass to press it firmly. Set aside.

Step 4

In a blender or food processor, combine the silken tofu, pumpkin puree, maple syrup, brown sugar, cornstarch, pumpkin pie spice, vanilla extract, and salt. Blend until completely smooth and creamy, scraping down the sides as needed.

Step 5

Pour the pumpkin tofu mixture over the prepared crust, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles.

Step 6

Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center still has a slight jiggle when moved. It will firm up as it cools.

Step 7

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to allow it to cool gradually, which helps prevent cracks.

Step 8

Remove the cheesecake from the oven and let it cool completely to room temperature. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

Step 9

To serve, carefully remove the outer ring of the springform pan. Slice and enjoy! Optionally, garnish with coconut whipped cream or a sprinkle of cinnamon.

Nutrition Facts

Serving size	(1098.9g)

Amount per serving	% Daily Value*
Calories	2354.6

Total Fat 91.7g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 1.9g
Cholesterol 4.9mg	0%
Sodium 2208.9mg	0%
Total Carbohydrate 351.2g	0%
Dietary Fiber 12.7g	0%
Total Sugars 221.0g
Protein 36.3g	0%

Vitamin D 0IU	0%
Calcium 1602.1mg	0%
Iron 14.9mg	0%
Potassium 1324.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 6.1%

Carbs: 59.1%