Pumpkin tofu cheesecake is a delicious and unique dessert option. It offers a creamy, smooth texture with a hint of sweetness from the pumpkin and tofu. This recipe is a great way to incorporate more plant-based ingredients into your diet, as the tofu provides a protein boost while still maintaining the classic cheesecake flavor and texture. Additionally, it can be made gluten-free, making it an inclusive treat for people with gluten sensitivities or allergies. With its creamy texture, subtle sweetness, and the added nutritional benefits of tofu, this pumpkin tofu cheesecake is sure to impress even the most discerning dessert lovers.
Here are our top 3 tried and tested recipes!
PUMPKIN TOFU CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 2 (9-inch) cheesecake
Number Of Ingredients 10
Steps:
- Make the graham cracker crust: In a food processor or blender, process the graham crackers on high speed until they are finely ground. Add the margarine and pulse until the mixture resembles coarse crumbs. Pat the mixture into a thick layer in the bottom of an 8-inch springform pan, or thinner layers in 2 (9-inch) pie plates.
- Make the filling: Have all the ingredients at room temperature. Preheat the oven to 325 degrees. In a food processor or blender, puree the tofu and pumpkin until smooth. Add the sugar, spices, soy cream cheese, and vanilla and process until smooth. Scrape down the sides as necessary.
- Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm.
- Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool to room temperature. Refrigerate the cheesecake overnight. Serve slightly chilled.
PUMPKIN TOFU CHEESECAKE
Make and share this Pumpkin Tofu Cheesecake recipe from Food.com.
Provided by SaraFish
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In blender or food processor, blend cream cheese, eggs and sugar until creamy.
- Remove and put in separate bowl.
- In blender or food processor, blend pumpkin, tofu, milk and cinnamon until well blended.
- Fold pumpkin mixture into cream cheese mixture.
- Pour into crust.
- Bake about 45 minutes until knife comes out clean.
VEGAN PUMPKIN TOFU CHEESECAKE
Categories Fruit Dessert Bake Thanksgiving Quick & Easy Vegan
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 350 degrees. Process all ingredients in a food processor or blender until smooth and creamy. Pour into pie crust and bake for 45 to 50 minutes. Allow cheesecake to cool slightly, then refrigerate. Cheesecake will set more upon chilling.
Tips:
- To ensure a smooth cheesecake batter, make sure the cream cheese and tofu are at room temperature before mixing.
- For a graham cracker crust with a rich flavor, toast the graham crackers before crushing them.
- To prevent the cheesecake from cracking, bake it in a water bath.
- Allow the cheesecake to cool completely before serving. This will help it set properly and prevent it from falling apart.
- Top the cheesecake with your favorite toppings, such as whipped cream, fruit, or nuts.
Conclusion:
Pumpkin tofu cheesecake is a delicious and unique dessert that is perfect for any occasion. It is a great way to use up leftover pumpkin puree, and it is also a healthier alternative to traditional cheesecake. With a few simple tips, you can make a pumpkin tofu cheesecake that is sure to impress your friends and family.
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