Recipe courtesy of Cooking Live

Pumpkin Tofu Cheesecake

Getting reviews...
Save Recipe
  • Total: 1 hr 55 min
  • Prep: 5 min
  • Cook: 1 hr 50 min
  • Yield: 2 (9-inch) cheesecake
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. 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. 
  2. 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 and pumpkin until smooth. Add the sugar, spices, soy cream cheese, and vanilla and process until smooth. Scrape down the sides as necessary. 
  3. Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm. 
  4. 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.
Buddy Valastro

Italian Cheesecake

14m Easy 99%
CLASS
9m Easy 98%
CLASS
30m Easy 98%
CLASS
Alexandra Utter

Tofu Tacos

23m Easy 97%
CLASS
36m Easy 98%
CLASS
Christina Lane

Mini Cheesecakes

13m Easy 97%
CLASS
36m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages