Recipe

Tofu Pumpkin Cheesecake Recipe

	Ttaaccoo / All my dishes 2 months ago Found this at www.bookofyum.com where there is a gluten-free version. This is exciting to me to find a tofu-cheesecake that tastes quite close to real cheesecake, and also hints of baskin robbins pumpkin ice cream I remember in my adolescence. N... More Prep:20m Cook:50m Servings:10	Ttaaccoo
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Ingredients

1st Part

1 package (13 to 14 oz.) firm silken tofu (rinse with cool water & drain before adding to bowl)

8 oz. cream cheese (I used Better than Creamcheese)

2 eggs (or eggbeaters) (house of yum used 2 Table. cornstarch)

1/3 cup maple syrup

2 Table. lemon juice, fresh

2 tsp. vanilla

pie crust Optional ( i used graham cracker pre-made. House of Yum used gluten-free ginger cookie crust)

2nd Part

1/2 cup pumpkin

3 Table. brown sugar

2 teaspoons rum (Captain Morgan)

1 tsp. cinnamon

1/8 tsp. cloves

1/8 tsp. ginger

1/4 tsp. nutmeg

pinch salt

Directions

Preheat oven 350 degrees F

In a food processor or blender, process Part 1 until the mixture is smooth and creamy. At this junction, taste and adjust for flavors. Take out 1 1/2 cups and set aside. Into the mixture still in the food processor, add Part 2. and process until well combined

Pour the Reserved tofu /egg /creamcheese mixture into the crust to make the first layer.

Then pour the pumpkin mixture over the creamcheese layer. and into the oven. Bake for 45-50 minutes. Until knife inserted comes out clean. (IThe cheesecake was not quite at the "clean knife" stage,so I turned off the oven and left the cheesecake in the oven for another hour.) My layers did not turn out--it is more "marbled" . Maybe you know little tricks to secure the layered outcome. I like the Marbled-it is pretty. enjoy, take to holiday festivities with pride! (house of yum has reviews, and NO ONE even suggested it was tofu.

I had extra Part 2 which I put into a greased bowl and baked it along with the cheesecake. It was a "clean knife" at 45 minutes, and over-the-top delectable. Wow-wheeee!!!

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Comments

10in10dietcom 1 month ago said:
Wonderful! I'm going to come home from a workshop with fresh (goat) cream cheese tomorrow. I know now what to do with it.

Lynn

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