Pumpkin Cheesecake Torte

Ingredients

 * 1 lb soft tofu, drained
 * 15 oz can solid-pack pumpkin
 * 4 oz soy cream cheese ( ½ cup), at room temperature
 * 1 cup sugar
 * 1 tsp. vanilla extract
 * ¾ tsp. ground cinnamon, plus additional for dusting
 * ½ tsp. ground nutmeg
 * ½ tsp. ground allspice
 * ¼ tsp. ground cloves

Crust

 * 1⅓ cups graham cracker crumbs (about 10 double crackers)
 * 4 tbsp soft canola margarine

Directions

 * 1) Position rack in center of oven; preheat oven to 350°F.
 * 2) Coat 8½-inch springform pan with cooking spray.
 * 3) Make crust: in food processor, pulse graham cracker crumbs and margarine until evenly moistened.
 * 4) Firmly press crumb mixture into bottom and about ½ inch up sides of prepared pan.
 * 5) Bake until set, about 10 minutes.
 * 6) Transfer to wire rack and cool completely.
 * 7) Keep oven on for baking cheesecake.
 * 8) In food processor, puree tofu until smooth.
 * 9) Add pumpkin and process until blended.
 * 10) Add soy cheese, sugar, vanilla, cinnamon, nutmeg, allspice and cloves and process until smooth and well combined.
 * 11) Pour mixture into cooled crust and bake on center rack 45 minutes.
 * 12) Turn oven off.
 * 13) Let cheesecake cool in oven 1 hour without opening door.
 * 14) Transfer to wire rack and cool completely.
 * 15) Cover loosely with plastic wrap and refrigerate cheesecake at least 8 hours or overnight (don’t worry if cheesecake seems a little soft; it will firm up during chilling)
 * 16) To serve, run a long, thin knife around inside edge of pan to loosen cake; remove sides of pan.
 * 17) Lightly dust top of cheesecake with cinnamon and serve at room temperature.