Vegan Pumpkin Cheesecake

(from cckelly’s recipe box)

They’ll never know it’s tofu unless you tell them. A great low fat, healthy option to add to Thanksgiving dessert spread.

Source: Vegetarian Times Magazine, Nove 2000 issue.

Serves 12 people

Categories: Desserts, Healthy

Ingredients

  • CRUST:
  • 1 1/3 c. graham cracker crumbs (about 10 double crackers)
  • 4 Tbsp soft margarine (if vegan) or Butter.
  • FILLING:
  • 1 lb. soft tofu, drained
  • 15 oz. can solid-packed pumpkin
  • 4 oz. soy cream cheese, 1/2 c. total (if not vegan, use Neufachatel/low fat, cream cheese)
  • 1 c. sugar
  • 1 tsp. vanilla (don't use imitation)
  • 3/4 tsp. cinnamon (and extra for dusting)
  • 1/2 tsp. nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves

Directions

  1. Use center oven rack. Preheat to 350F degrees.

  2. CRUST:

  3. Coat an 8 1/2 inch springform pan with butter flavored cooking spray.

  4. Put crumbs and margarine (or butter) in food processor and pulse till evenly moistened.

  5. NUTRITIONAL INFO: (if made vegan) Per serving is 201 calories, 4 grams protein, 7 grams fat (2 grams saturate), 2 grams fiber, 100 mg. sodium

  6. Press into bottom and halfway up the sides of the pan.

  7. Bake till set, about 10 minutes.

  8. Put on wire rack and cool completely.

  9. FILLING:

  10. Put tofu in processor till smooth. Add pumpkin and blend. Add all other ingredients, blend until smooth and completely combined.

  11. Pour filling into cooled crust and bake 45 minutes.

  12. VERY IMPORTANT: Turn off the oven but leave cheescake inside without opening the oven. Leave until oven has cooled (about 30-60 minutes).

  13. Transfer to a wire rack and cool completely.

  14. Cover with plastic wrap and chill at least 8 hours. (The filling will firm as it chills).

  15. Serve with dusting of cinnamon and whipped cream or soy ice cream, as desired.

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