3 (8-ounce) packages tofu cream cheese, at room temperature
¾ cup Agave (If you like your cheesecake sweet, you may want to increase this to one cup)
1 (15-ounce) can pureed pumpkin or two cups cooked, pureed pumpkin
1/4 cup tofu sour cream, at room temperature
2 teaspoons ground cinnamon
1 teaspoon fresh ground ginger
¼ teaspoon ground cloves
4 eggs, at room temperature
Topping: 12 ounce tofu sour cream, 2 tsp agave, 1 tsp vanilla
Preheat oven to 350 degrees F. and wrap a 10 inch springform pan with aluminum foil around the bottom. Line the bottom of the pan with parchment paper.
In a mixer, beat tofu cream cheese until smooth. Slowly add the agave with the mixer on low, scraping down the sides as needed. Add the pumpkin puree, sour cream, and the spices. Beat together until well combined. Add the eggs, one at a time, mixing well in between each addition.
Pour into the prepared pan. Spread out evenly and place in a large pan that will hold the springform pan and water. Pour boiling water into the larger pan until it’s about halfway up the springform pan. Bake the cheesecake in the oven for about an 1 hour or so. The cheesecake will be slightly jiggly in the center but a knife inserted near the edge should come out mostly clean. Mine took an hour and ten minutes. This made a creamy, less dense cheesecake. If you like your cheesecake to be more solid, bake longer until the center is more firm.
Mix the sour cream with the agave and vanilla and spread over the top of the cheesecake. Bake for about another ten minutes. You just want the topping to solidify a bit.
Remove from the oven and let sit for 15 to 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours until the cheesecake is set. Remove from the springform pan and sprinkle with cinnamon on top before serving.