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.
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Amirali Sharifi
[email protected]Overall, I thought this was a great recipe. The cheesecake was delicious, and it was easy to make. I would definitely make it again.
Ruairidh Urquhart
[email protected]I would definitely recommend this recipe to anyone who loves pumpkin cheesecake. It's a delicious and healthy dessert that's perfect for any occasion.
Nondumiso Matiwane
[email protected]This cheesecake is a great way to get your kids to eat more tofu. They'll never guess that it's made with tofu!
Mal M
[email protected]I'm not a big fan of tofu, but this cheesecake was surprisingly good. The tofu flavor was very mild, and the pumpkin flavor really came through.
MissLillian King (MissKing)
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth the effort. It's so rich and decadent, and it's perfect for special occasions.
Faisal Ch
[email protected]I followed the recipe exactly, and my cheesecake turned out perfectly. It was so easy to make, and it's so delicious!
Abenezer Zerhun
[email protected]This is the best tofu cheesecake I've ever had! It's so smooth and creamy, and the pumpkin flavor is just perfect.
Farhab Alo
[email protected]I made this cheesecake for a potluck, and it was a huge hit! Everyone loved it.
Marko Tanaka
[email protected]This cheesecake is perfect for fall gatherings. It's festive and delicious!
Tc Hunt
[email protected]I'm so glad I found this recipe! I've been looking for a vegan cheesecake recipe that actually tastes good, and this one fits the bill.
Ali Yickey
[email protected]Overall, I thought this cheesecake was a great way to use up leftover pumpkin puree. It's a delicious and healthy dessert.
Md Shahariya Md Shahariya
[email protected]The crust was a bit too crumbly for my taste, but the filling was delicious.
Mabel Richardson
[email protected]This was my first time making a tofu cheesecake, and it turned out great! The texture was a bit different than a traditional cheesecake, but I still really enjoyed it.
Biplob Dabu
[email protected]I was a bit skeptical about making a cheesecake without cream cheese, but I was pleasantly surprised. This cheesecake is just as delicious as any traditional cheesecake I've ever had.
Jazmin Delgado
[email protected]This recipe is a keeper! I've made it twice now, and it's always a hit with my friends and family.
Uzair Ali 8686
[email protected]I'm not vegan, but I loved this cheesecake. It's so rich and creamy, and the pumpkin flavor is perfect for fall.
Moses Kaindu
[email protected]This pumpkin tofu cheesecake was a delightful surprise! The texture was smooth and creamy, and the flavor was perfectly balanced between sweet and savory.