Pumpkin Tofu Cheesecake - cooking recipe

Ingredients

2/3 cup canned pumpkin
4 2/3 ounces packages tofu, cubed
8 ounces cream cheese, softened
2 eggs
1/2 cup sugar
3 tablespoons milk
1 teaspoon cinnamon
1 prepared graham cracker pie crust

Preparation

Preheat oven to 350 degrees.
In blender or food processor, blend cream cheese, eggs and sugar until creamy.
Remove and put in separate bowl.
In blender or food processor, blend pumpkin, tofu, milk and cinnamon until well blended.
Fold pumpkin mixture into cream cheese mixture.
Pour into crust.
Bake about 45 minutes until knife comes out clean.