Tofu Pumpkin Cheesecake

With fewer calories and less fat than the original, this cheesecake is so full of warm pumpkin spice flavor that you won’t miss the original

  • Servings
  • Prep Time
    15 Min
  • Cook Time
    5 Hr

Cooking Directions

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


  • 1 pkg. House Foods Tofu Medium Firm
  • 8 oz. reduced fat cream cheese at room temperature
  • ½ 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


1 slice
Amount per serving
Calories 280
% Daily Value*
Fat 12g
Saturated Fat 4.5g
Cholesterol 15mg
Carbohydrates 15mg
Fiber 2g
Sugar 27g
Protein 5g

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