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Tofu Pumpkin Cheesecake Recipe

Ingredients

How to make it

  • 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!!!

Reviews & Comments 1

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  • 10in10dietcom 14 years ago
    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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