Pumpkin tofu cheesecake

Yield: 1 servings

Measure Ingredient
2 cups Graham cracker crumbs; (about 16 whole
\N \N ; crackers)
6 tablespoons Soy margarine; slightly softened
1½ pounds Silken tofu
1 cup Canned or fresh cooked pumpkin
1¼ cup Sugar
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
¼ teaspoon Ground cloves
12 ounces Soy cream cheese
1 tablespoon Vanilla extract


Make the graham cracker crust: In a food processor or blender, process the graham crackers on high speed until they are finely ground. Add the margarine and pulse until the mixture resembles coarse crumbs. Pat the mixture into a thick layer in the bottom of an 8-inch springform pan, or thinner layers in 2 (9-inch) pie plates.

Make the filling: Have all the ingredients at room temperature. Preheat the oven to 325 degrees. In a food processor or blender, puree the tofu until smooth. Add the sugar, spices, soy cream cheese, and vanilla and process until smooth. Scrape down the sides as necessary.

Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm.

Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool to room temperature. Refrigerate the cheesecake overnight. Serve slightly chilled.

Yield: 2 (9-inch) cheesecake

Converted by MC_Buster.

Per serving: 2339 Calories (kcal); 86g Total Fat; (32% calories from fat); 13g Protein; 386g Carbohydrate; 0mg Cholesterol; 1821mg Sodium Food Exchanges: 8½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 17 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9389 Converted by MM_Buster v2.0n.

Similar recipes