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Dessert

Pumpkin Cheesecake Torte

A pumpkin cheesecake with a graham cracker crust, made with tofu and soy cream cheese.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Pumpkin and cinnamon are a kitchen classic. They rank in the top 3% of all ingredient pairs, and 1,744 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Oven350°F
Time45 minutes

Ingredients

Contains: milk, wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Crust

Directions

Prepare the crust

  1. Position the oven rack in the center and preheat the oven to 350°F. Coat an 8½‑inch springform pan with cooking spray.

  2. In a food processor, pulse graham cracker crumbs and margarine until evenly moistened. Press the crumb mixture firmly into the bottom and about ½ inch up the sides of the prepared pan. Bake until set, about 10 minutes. Transfer the crust to a wire rack and let it cool completely. Keep the oven on for baking the cheesecake.

Make the filling

  1. In the food processor, puree tofu until smooth. Add pumpkin and process until blended.

  2. Add soy cream cheese, sugar, vanilla extract, cinnamon, nutmeg, allspice, and cloves; process until smooth and well combined.

Bake, chill and serve

  1. Pour the filling mixture into the cooled crust and bake on the center rack for 45 minutes.

  2. Turn the oven off. Let the cheesecake cool in the oven for 1 hour without opening the door. Transfer it to a wire rack and cool completely. Cover loosely with plastic wrap and refrigerate the cheesecake for at least 8 hours or overnight. (Don’t worry if the cheesecake seems a little soft; it will firm up during chilling.)

  3. To serve, run a long, thin knife around the inside edge of the pan to loosen the cake; remove the sides of the pan. Lightly dust the top of the cheesecake with cinnamon and serve at room temperature.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pumpkin + cinnamontop 3% of all pairs
    Aroma overlaplow
    Mentioned together1,744 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Cinnamon + nutmegtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  3. Cinnamon + allspicetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together5,536 recipes

    Shared aroma: estragole (anise, licorice).

  4. Nutmeg + allspicetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together3,331 recipes

    Shared aroma: estragole (anise, licorice).

  5. Vanilla + cinnamontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Soft tofu
Provides a creamy, smooth body and moisture to the filling.
Soy cream cheese
Adds richness and a tangy, creamy texture to the filling.
Pumpkin
Supplies moisture and the main flavor and color of the filling.
Sugar
Sweetens the filling and helps give it a smooth, tender set.
Graham cracker crumbs
Form the structure of the crust when bound with melted fat and pressed.
Canola margarine
Fat that binds the crumbs so the crust holds together.

The step that matters

Cooling the cheesecake slowly in the oven. Letting it cool in the turned-off oven with the door closed lowers the temperature gradually, which helps prevent cracking and a sunken centre as the egg-free filling sets.

Flavor stand-ins for the allspice

How well each one fits the dish's main ingredients (tofu, pumpkin, cream cheese, sugar, vanilla, cinnamon, nutmeg):

  1. Gingerbetter flavor fit
  2. Cardamombetter flavor fit
  3. Clovebetter flavor fit
  4. Allspicethe original

Fit is the average pairing score against tofu, pumpkin, cream cheese, sugar, vanilla, cinnamon, nutmeg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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