Pumpkin Tofu Cheesecake

Submitted by

Bethany Townsend

Story behind this recipe

This recipe was taken from Sarah Kramer's La Dolce Vegan, and it's one of my favorites. If you don't tell people it's made from tofu, they usually can't tell the difference.


14 oz firm tofu
12 oz silken tofu
1.25 cups sugar
1 cup unsweetened pumpkin puree
1 tsp vanilla extract
Maple extract
1 tsp ground cinnamon
Ground ginger
Ground cloves
6-10 pecan halves
1 tbsp maple syrup

1.5 cups gingersnap cookies
Finely ground pecans

Cooking time

75 min

Serving size


Measuring units


Cooking Instructions

Preheat oven to 300°F. Lightly oil a 9-inch spring pan and set aside. In a food processor, blend the cookies, pecans, sugar, and oil. Press firmly into the bottom of prepared pan and set aside. In a food processor, process the tofu, sugar, pumpkin, flour, vanilla, maple extract, cinnamon, salt, ginger, and cloves until completely smooth. Pour evenly into pan. Place pecan halves decoratively on top of cake and bake for 75 minutes. Remove from oven and place on a cooling rack; allow to cool completely. Spoon maple syrup over top of cake, cover, and refrigerate overnight. Makes 1 cake.

Tagged as:

dairy free ; vegan