I served this to my family at a party and nobody new the difference. They were shocked when they asked me for the recipe.
Ingredients: 25 gingersnaps 12 oz (1 pkg.) Mori-Nu® Silken Tofu - Extra Firm Lite 1 1/4 cup sugar 2 (8-oz. pkgs) SOY cream cheese, at room temperature 1 1/3 cup pumpkin puree 1 T. vanilla extract 1 1/2 tsp. cinnamon 1 tsp. cornstarch 1/4 tsp. ground allspice 1/4 tsp. ground cloves 6 egg whites
Instructions: Preheat the oven to 350°F. Lightly coat an 8" or 9" springform pan with non-stick vegetable spray. In a food processor or blender, grind gingersnaps until crumbly. Press crumbs evenly over bottom of prepared pan. In a food processor, puree tofu until smooth. Add sugar and cream cheese. Blend until smooth. Add pumpkin, vanilla, cinnamon, cornstarch, allspice and cloves. Blend until smooth. Add egg whites and blend until just mixed. Pour into prepared pan. Tap pan a few times against counter to break up any air bubbles. Bake 65 minutes until cheesecake puffs and the center is almost set. Transfer to a rack and let cool. To serve, run a knife around the sides to loosen cake. Release the pan sides. Cut into wedges.
**I used 2 packages soy cream cheese and was fine. If you feel more comfortable, omit one package cream cheese and substitute more tofu.**