The first pumpkin cheesecake recipe I ever made and it's still one of my favorites.

Lindsay added this recipe


  • 8 oz Tofutti Better Than Cream Cheese (look for the non-hydrogenated version in the yellow container)
  • 12 oz light firm silken tofu (or extra-firm)
  • 1/2 cup agave nectar (or sugar)
  • 2 tbsp cornstarch
  • 1 1/2 tbsp lemon juice
  • 1/2 tsp vanilla
  • 1/2 cup pumpkin puree (canned, not pumpkin pie mix)
  • 2 tsp rum (optional)
  • 3 tbsp brown sugar or natural sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1 pre-made 8-inch graham cracker crust (or oatmeal cookie crust)

  • Activity Feed

× Browser Upgrade Request

Sorry, we don't actively support the browser you are using. Please use one of these for a more delicious Foodie experience: