Pumpkin Cheesecake Cheesefake

Ingredients:

• 1 1/2 cups vegan gingersnaps
• 6 tablespoons margarine melted
• 4 16 ounce containers soy cream cheese softened such as Tofutti
• 16 ounces silken tofu
• 3/4 cup canned pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/3 cup flour
• 1 cup sugar

Steps:

• Preheat oven to 350F
• Mix gingersnap crumbs and margarine and press into the bottom of a springform pan Wrap outside of pan with foil and let chill in refrigerator
• In food processor or high-speed blender combine all soy cream cheese with silken tofu and blend until smooth Add remaining ingredients blending briefly after each addition Pour into springform pan
• Place springform pan inside a large deep baking dish Fill the baking dish with hot water taking care not to disturb the springform and transfer to oven
• Bake for 50 minutes then turn off the oven open the oven door and let sit for about 1 hour
• Remove both pans and transfer springform to refrigerator Chill covered for at least 3 hours