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Pumpkin Cheesecake

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Pumpkin Cheesecake
  • 12 Servings
  • mins Prep Time
  • mins Total Time
  • 300 Cal/Serving

Nutritional Facts

Cal./Serving 300
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Carbohydrates
Dietary Fiber
Sugars
Protein

Ingredients

For the filling:

1 pkg Nasoya® Organic Silken Tofu
1  (8 oz) container cream cheese
1 cup canned pumpkin
1 cup brown sugar
3 tbsp flour
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp cloves
Dash salt
1/4 tsp baking soda
Whipped cream to top (optional)

For the crust:

2 cups graham crackers
1/4 cup brown sugar
6 tbsp butter, softened

Preparation

  1. In a food processor or blender, process the graham crackers and sugar on high speed until they are finely ground.
  2. Add the margarine and pulse until the mixture resembles coarse crumbs.
  3. Pat the mixture into a thick layer in the bottom of an 8-inch springform pan.
  4. Preheat the oven to 325°F.
  5. In a food processor or blender, puree the tofu and pumpkin until smooth. Add the sugar, spices, cream cheese, and vanilla and process until smooth.
  6. Pour the tofu mixture into the prepared pie crust and bake for 50 minutes, until the cheesecake mixture is firm.
  7. Turn the oven off, leaving the cake in the oven for 1 hour.
  8. Remove and cool to room temperature.
  9. Refrigerate the cheesecake overnight. Serve chilled. Top with whipped cream.

Nasoya products used in this recipe:

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    Did You Know?


    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!