This is a nice change from the typical pumpkin pie.
2 cups graham cracker crumbs (it’s even better if you can use ginger snap crumbs)
5 tablespoons margarine, melted
2 (8-ounce) packages tofutti cream cheese, softened
1 cup tofutti soup cream
1-¼ cups sugar
3 tablespoons brown sugar
1 teaspoon vanilla extract
One (15-ounce) can pumpkin purée
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
4 eggs, beaten
Preheat oven to 350° F. To make the crust, mix the ingredients and pat into a 9-inch spring form pan, forming the crust along the bottom and slightly up the sides. Set aside in refrigerator. To make the filling, in a mixer, beat the tofutti cream cheese, tofutti sour cream, sugar, brown sugar and vanilla until smooth. Add the pumpkin purée and the spices and blend. Add the eggs one at a time and blend again until mixed. Pour into the pan over the crust. Bake for 40 to 45 minutes, until the center is almost set.
Turn the oven off and leave the cheesecake in the oven for an additional 30 minutes.
Remove from the oven and cool. Refrigerate for several hours, until the cheesecake is completely cooled. To serve, run a knife or metal spatula around the sides of the pan to loosen the cake, and remove the pan.