Pumpkin Cheesecake Torte

== Ingredients ==
* 1 lb soft tofu, drained
* 15 oz can solid-pack pumpkin
* 4 oz soy cream cheese ( ½ cup), at room temperature
* 1 cup sugar
* 1 tsp. vanilla extract
* ¾ tsp. ground cinnamon, plus additional for dusting
* ½ tsp. ground nutmeg
* ½ tsp. ground allspice
* ¼ tsp. ground cloves
=== Crust ===
* 1⅓ cups graham cracker crumbs (about 10 double crackers)
* 4 tbsp soft canola margarine
== Directions ==
# Position rack in center of oven; preheat oven to 350°F.
# Coat 8½-inch springform pan with cooking spray.
# Make crust: in food processor, pulse graham cracker crumbs and margarine until evenly moistened.
# Firmly press crumb mixture into bottom and about ½ inch up sides of prepared pan.
# Bake until set, about 10 minutes.
# Transfer to wire rack and cool completely.
# Keep oven on for baking cheesecake.
# In food processor, puree tofu until smooth.
# Add pumpkin and process until blended.
# Add soy cheese, sugar, vanilla, cinnamon, nutmeg, allspice and cloves and process until smooth and well combined.
# Pour mixture into cooled crust and bake on center rack 45 minutes.
# Turn oven off.
# Let cheesecake cool in oven 1 hour without opening door.
# Transfer to wire rack and cool completely.
# Cover loosely with plastic wrap and refrigerate cheesecake at least 8 hours or overnight (don’t worry if cheesecake seems a little soft; it will firm up during chilling) 
# To serve, run a long, thin knife around inside edge of pan to loosen cake; remove sides of pan.
# Lightly dust top of cheesecake with cinnamon and serve at room temperature.
Category:Cake Recipes
Category:Thanksgiving