#93: Pumpkin Tofu Cheesecake

This receipe was a huge bottleneck. I had trouble finding the pumpkin puree, Behnford's didn't have any and I couldn't find it anywhere else - fresh or canned. So I substituted the pumpkin with sweet potato... and it worked out great! Also I forgot to buy the firm tofu at the supermarket so I used drained soy yogurt instead. We're eating it tomorrow at christmas dinner, but I had a little taste (to be safe:)) of it and it was wonderfull.

 

PS. What a great crust! I made the cookies myself, veganizing this recipe.