Sherrie's Pumpkin Tofu Cheesecake

Indulge in the rich, creamy flavors of Sherrie's Pumpkin Tofu Cheesecake, a delightful vegan twist on a classic fall dessert. This plant-based cheesecake combines silky smooth tofu and vegan cream cheese with the warmly spiced goodness of pumpkin purée, cinnamon, ginger, nutmeg, and cloves. Featuring a buttery graham cracker crust as its base, this dessert offers the perfect balance of sweetness and spice with a luscious, custard-like texture. It's surprisingly easy to prepare, requiring just 20 minutes of hands-on time before baking to perfection. Serve this show-stopping pumpkin tofu cheesecake chilled, garnished with a dollop of dairy-free whipped cream or a dusting of cinnamon for an irresistible treat that’s perfect for holiday gatherings or anytime you crave autumnal comfort.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1.5 cups graham cracker crumbs
• 5 tablespoons vegan butter
• 14 ounces firm tofu
• 8 ounces vegan cream cheese
• 1 cup pumpkin purée
• 0.75 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground nutmeg
• 0.125 teaspoon ground cloves
• 0.25 teaspoon salt

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Grease a 9-inch springform pan or line the bottom with parchment paper.

Step 3

In a medium bowl, combine the graham cracker crumbs and melted vegan butter. Mix until the crumbs are evenly coated.

Step 4

Press the crumb mixture firmly into the bottom of the springform pan to form an even crust. Set aside.

Step 5

In a high-speed blender or food processor, add the firm tofu, vegan cream cheese, pumpkin purée, sugar, cornstarch, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt.

Step 6

Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.

Step 7

Pour the pumpkin tofu mixture over the prepared crust, spreading it out evenly with a spatula.

Step 8

Bake in the preheated oven for 55–60 minutes, or until the edges are set and the center is slightly jiggly but firm.

Step 9

Turn off the oven, crack the door open, and let the cheesecake cool inside for about 30 minutes. This helps prevent cracks on the surface.

Step 10

Remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack.

Step 11

Once cool, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to let it set completely.

Step 12

Before serving, run a knife around the edge of the pan and carefully release the springform. Slice and serve chilled. Optional: Top with dairy-free whipped cream or a sprinkle of cinnamon.

Nutrition Facts

Serving size	(1285.3g)

Amount per serving	% Daily Value*
Calories	3028.4

Total Fat 157.3g	0%
Saturated Fat 98.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3420.1mg	0%
Total Carbohydrate 352.5g	0%
Dietary Fiber 17.8g	0%
Total Sugars 207.2g
Protein 72.5g	0%

Vitamin D 0IU	0%
Calcium 870.1mg	0%
Iron 17.2mg	0%
Potassium 1511.3mg	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: 45.4%

Protein: 9.3%

Carbs: 45.3%