Chiffon Pumpkin Cheesecake


  • 1 container Better than Cream Cheese, plain
  • 1 container Mori-nu tofu, extra firm
  • 1 (15 oz.) can pumpkin purée
  • 2 packages Mori-nu Tofu Mates pudding mix, vanilla
  • 3 Tbsp. fructose
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. allspice
  • 1/2 tsp. sea salt
  • 2 c. Graham cracker crumbs
  • 1/2 c. soy margarine


  1. Mix graham cracker crumbs and soy margarine. Press into the bottom of a spring-form pan. Bake at 350 degrees until lightly toasted, about 20 minutes.
  2. In a food processor, combine tofu and Better than Cream Cheese. Process until smooth. Add pumpkin and process until mixed.
  3. Add fructose, salt, cinnamon, ginger and allspice, and blend in. Slowly add pudding mix while processor is turning.
  4. Pour into pan over prepared crust. Chill in refrigerator for at least 5 hours.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.