Pumpkin Cheesecake - VEGAN (but they'll never know)

• 8 oz. Tofutti Better Than Cream Cheese
• 12 oz. Silken Firm Tofu, drained
• 1/2 cup sugar
• 2 tbsp. cornstarch
• 1/2 tsp. vanilla

• 1/2 cup pumpkin
• 3 tbsp. brown sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. ground nutmeg

• 1 reduced fat 8-inch graham cracker crust

Preheat oven to 350 degrees.

Put the first 5 ingredients into a food processor and mix until well blended and creamy. Put one cup of the mixture into the crust.

Add the next 5 ingredients to the ingredients remaining in the food processor and blend until well mixed and creamy. Smooth this mixture over the white mixture.

Bake until set, 60 minutes++ . Start checking the center with a toothpick at 50 minutes and go from there – you want the toothpick to come out clean.

Let sit to cool and then refrigerate until totally cool, about 3 hours.

Serves 8.