Tofu Pumpkin Cheesecake

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  • Product: Medium firm
  • Meal Type: Dessert bakery, Other
  • Cuisine: American
  • Level: Intermediate
  • Time: 15 minutes
  • Special Consideration: Flexitarian, Kids friendly

Directions

1. Beat Tofu, cream cheese, sugar and all the spices together in a blender until smooth.
2. Add lemon juice and vanilla extract and pumpkin puree.
3. Soften the gelatin in 1/4 cup cold water in a small pan.
4. Stir over a gentle heat until dissolved. Cool slightly before stirring into the Tofu mix.
5. Pour filling into prepared crust.
6. Refrigerate overnight or at least 4-5 hours.

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SERVINGS

8

INGREDIENTS

1 package (14 oz.) House Foods Premium or Organic Tofu Medium Firm
8 oz. reduced fat cream cheese at room temperature
1/2 cup sugar
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. allspice
(¼ tsp. cardamom, optional)
2 Tbsp. lemon juice
1 tsp. vanilla extract
1 (0.25 oz) envelope gelatin
1/4 cup cold water
1 cup pumpkin puree
1 9-inch graham cracker pie crust
whipped cream, optional

Nutrition Per Serving

1 (157g per serving)

Calories
280
Fat
12g
Saturated Fat
4.5g
Carbohydrates
38g
Cholesterol
15mg
Fiber
2g
Sugar
27g
Protein
5g