Pumpkin Tofu Cheesecake
- Yield: 16 servings
Ingredients
- Crust:
- 2cups finely crushed ginger snaps
- 1/3cup finely chopped soynuts
- 6tablespoons butter, melted
- Filling:
- 8ounces light cream cheese, softened
- 16ounces silken soft tofu
- 1cup sugar
- 1teaspoon vanilla extract
- 1cup canned pumpkin
- 1/4teaspoon ground nutmeg
- 1dash ground cloves
- 3-- eggs
Instructions
- Preheat oven 325F.
- To prepare crust, mix ginger snaps, soynuts and butter. Press onto bottom and up sides of 9-inch springform pan.
- To prepare filling, combine cream cheese and next 7 ingredients (cream cheese through cloves) in food processor; process until smooth. Add eggs, one at a time; process until blended. Bake 50 to 55 minutes, until center is almost set. Cool before removing side of pan. Refrigerate 4 hours.
Recipe by Jim Stillman.
Nutritional Info *per serving
- Calories 228
- Fat 10g
- Saturated Fat 5.4g
- Polyunsaturated Fat 0.6g
- Monounsaturated Fat 0.9g
- Cholesterol 58mg
- Sodium 254mg
- Carbohydrate 26g
- Fiber 2g
- Protein 7.4g