Pumpkin Tofu Cheesecake – Part 1 - Making the Crust Recipe Video
ingredients, so it's really quick to make. It's the perfect texture and has just the right level of sweetness to offset the tartness of the sour cream.
Ingredients
1- 12 oz container vegan sour cream
1- 8 oz container vegan cream cheese
1- 15 oz can pureed pumpkin
1/2 C sugar
1 tsp cinnamon
1 tsp vanilla
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp ener-g egg replacer
1 store-bought 9" vegan graham cracker pie crust
Directions
In a food processor, blend together all ingredients except the crust! Pour mixture into pie crust and bake at 350 degrees for one hour. It's advisable to put another dish of water in the oven with the pie to keep it from drying out and splitting. Allow to cool for an hour at room temperature before placing into the fridge for another two hours.
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The video is brought to you by eatingconsciously . Please visit our site and show us some love.
Editors Review
Looking for something interesting to make? Try Pumpkin Tofu Cheesecake. This video has three parts. This first part of the video is about making the crust, which is made out of two ingredients. Check it out!Chef
