Make the goodness and flavor of summer-fresh cherries last all year long with tart chewy dried cherries—perfect for cooking or out-of-hand snacking.
Pumpkin Tofu Cheesecake
A light mousse-like cheesecake made with silken tofu.
Community Recipe
October 07, 2011
Submitted by The Soyfoods Council
Ingredients
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Crust:
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2 cups finely crushed ginger snaps
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1/3 cup finely chopped soynuts
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6 tablespoons butter, melted
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Filling:
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8 ounces light cream cheese, softened
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16 ounces silken soft tofu
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1 cup sugar
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1 teaspoon vanilla extract
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1 cup canned pumpkin
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1/4 teaspoon ground nutmeg
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1 dash ground cloves
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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
- Carbohydrates 26g
- Fiber 2g
- Protein 7.4g
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