The best delicious Pumpkin Tofu Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Tofu Cheesecake recipe today!
Hello my friends, this Pumpkin Tofu Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Tofu Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Tofu Cheesecake.
What Makes This Pumpkin Tofu Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Tofu Cheesecake.
Ready to make this Pumpkin Tofu Cheesecake Recipe? Let’s do it!
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GRAHAM CRACKER PIE CRUST
2 c Graham cracker crumbs;
-(about 16 whole
; crackers)
6 tb Soy margarine; slightly
-softened
1 1/2 lb Silken tofu
1 c Canned or fresh cooked
-pumpkin
1 1/4 c Sugar
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground cloves
12 oz Soy cream cheese
1 tb Vanilla extract
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.
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 until
smooth. Add the sugar, spices, soy cream cheese, and vanilla and process
until smooth. Scrape down the sides as necessary.
Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes,
until the cheesecake mixture is firm.
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.
Yield: 2 (9-inch) cheesecake
Yields
1 servings
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