Pumpkin Tofu Cheesecake Recipe

Name: Pumpkin Tofu Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups graham cracker crumbs (about 16 whole crackers); 6 tablespoons soy margarine, slightly softened; 1 1/2 pounds silken tofu; 1 cup canned or fresh cooked pumpkin; 1 1/4 cups sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 12 ounces soy cream cheese; 1 tablespoon vanilla extract

Servings: persons

2 cups graham cracker crumbs (about 16 whole crackers)
6 tablespoons soy margarine, slightly softened
1 1/2 pounds silken tofu
1 cup canned or fresh cooked pumpkin
1 1/4 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
12 ounces soy cream cheese
1 tablespoon vanilla extract

1
Make the graham cracker crust: In a food processor or blender, process the graham crackers on high speed until they are finely ground.
2
Add the margarine and pulse until the mixture resembles coarse crumbs.
3
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.
4
Make the filling: Have all the ingredients at room temperature.
5
Preheat the oven to 325 degrees.
6
In a food processor or blender, puree the tofu and pumpkin until smooth.
7
Add the sugar, spices, soy cream cheese, and vanilla and process until smooth.
8
Scrape down the sides as necessary.
9
Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm.
10
Turn the oven off, leaving the cake in the oven for 1 hour.
11
Remove and cool to room temperature.
12
Refrigerate the cheesecake overnight.
13
Serve slightly chilled.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups graham cracker crumbs (about 16 whole crackers), 6 tablespoons soy margarine, slightly softened, 1 1/2 pounds silken tofu, 1 cup canned or fresh cooked pumpkin, and more.

Yes, Pumpkin Tofu Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Tofu Cheesecake

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