Graham Cracker Crust

  • 1 cup graham cracker crumbs

  • 4 Tbsp pecan meal

  • 1 Tbsp whole-wheat pastry flour 

  • 1 Tbsp Florida Crystals Milled Cane Sugar

  • 1/2 cup soy margarine

  • 1 Graham cracker crust

  • 2 - 8oz. containers Tofutti Better Than Cream Cheese

  • 1/2 cup plus 1/2 cup Florida Crystals Milled Cane Sugar

  • 1 - 12.3 oz package soft Mori-Nu Silken Tofu

  • 1 - 15 oz can pure pumpkin

  • 1/2 tsp cinnamon

  • 3 Tbsp. Clear Gel

  • 1 tsp. vanilla

  • 1/4 cup sweet soy milk powder

  • Nondairy whipped topping



Prepare graham cracker crust: In a medium mixing bowl, combine all ingredients. Mix together and press into the bottom and sides of an 8 or 9 inch springform pan. Set aside.

In a large mixing bowl, mix together Better then cream cheese and 1/2 cup Florida crystals. Remove 1 cup of the cream cheese mixture to a separate small bowl. Set aside.

In the large bowl, add tofu and whip together until smooth and creamy. Add remaining ingredients (including the remaining Florida crystals) and mix on high speed for 4 to 5 minutes. Pour mixture into crust. On top of the pumpkin, swirl in the 1 cup of cream cheese mixture. (If the cream cheese mixture is to hard to swirl, microwave for a few seconds until soft enough to swirl on top) Filling should look marbled.

Bake at 350 degrees for 1 1/2 hours, or until a toothpick inserted in the middle of the cheesecake comes out clean. Center should appear nearly set when shaken. Take out of the oven and cool completely on a wire rack. Chill at least 4 hours before serving.

Just before serving, dip a knife into hot water and slide it around the sides of the pan. Lift off the springform ring. Cut into wedges. Garnish with nondairy whipped topping if desired.