Best 3 Pumpkin Tofu Cheesecake Recipes

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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



Pumpkin Tofu Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 2 (9-inch) cheesecake

Number Of Ingredients 10

2 cups graham cracker crumbs (about 16 whole crackers)
6 tablespoons soy margarine, slightly softened
1 1/2 pounds silken tofu
1 cup canned or fresh cooked pumpkin
1 1/4 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
12 ounces soy cream cheese
1 tablespoon vanilla extract

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



Pumpkin Tofu Cheesecake image

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

2/3 cup canned pumpkin
4 2/3 ounces packages tofu, cubed
8 ounces cream cheese, softened
2 eggs
1/2 cup sugar
3 tablespoons milk
1 teaspoon cinnamon
1 prepared graham cracker pie crust

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



VEGAN PUMPKIN TOFU CHEESECAKE image

Categories     Fruit     Dessert     Bake     Thanksgiving     Quick & Easy     Vegan

Number Of Ingredients 11

1 12 ounce package silken tofu
1 8 ounce container Tofutti vegan cream cheese
1 cup canned pumpkin
1 cup sugar
3 tbsp flour
1/2 tsp ground ginger
1/2 tsp nutmeg
1 tsp cinnamon
dash salt
1/4 tsp baking soda
1 pre-made pie crust

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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