Best 3 Pumpkin Tofu Cheesecake Recipes

PUMPKIN TOFU CHEESECAKE

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

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

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.