Pumpkin Tofu Cheesecake

Karry Hosford
  • Yield: 16 servings


2cups finely crushed ginger snaps
1/3cup finely chopped soynuts
6tablespoons butter, melted
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


  1. Preheat oven 325F.
  2. To prepare crust, mix ginger snaps, soynuts and butter. Press onto bottom and up sides of 9-inch springform pan.
  3. 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