Pumpkin “Cheesecake” with Raspberry Sauce

nnnnnnServing: Serves: 10



10 graham crackers, ground to fine crumbs
3 tablespoons Sucanat (in many health food stores)  or granulated brown sugar
2 tablespoons oil

12 ounces silken tofu
12 ounces soy sour cream
1 1/2 cups pumpkin puree
2 large eggs
3/4 cup Sucanat or granulated brown sugar
1 tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Pumpkin seeds for garnish (optional)
Red-Raspberry Sauce (optional; recipe below)


  1. Heat oven to 350 degrees F. Lightly oil bottom and sides of a 9-inch springform pan. To make crust, combine graham-cracker crumbs, Sucanat, and oil in small bowl, stirring to blend. Pat mixture evenly in bottom of pan.
  2. To make filling, combine tofu, soy sour cream, and pumpkin puree in food processor; process until smooth. Add eggs, Sucanat, lemon juice, cinnamon, cloves, and nutmeg; process until well combined. Pour mixture over crust and spread evenly. Bake 45 to 50 minutes or until center is set; cool to room temperature. Cover and refrigerate several hours overnight.

Red-Raspberry Sauce


  1. Thaw a 10-ounce package of frozen red raspberries.
  2. Combine with 1/4 cup honey in food processor and
  3. Process to a smooth puree.
  4. Pass mixture through a fine strainer to remove seeds.
  5. Serve or refrigerate until ready to serve.

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