Pumpkin Cheesecake
Courtesy of The Soyfoods Council
Servings: 16
Prep Time: 15 Min.
Cook Time: 50 Min.
Chill Time: 4 Hrs.
Prep Time: 15 Min.
Cook Time: 50 Min.
Chill Time: 4 Hrs.
What you need:
Crust:
* 2 c. finely crushed ginger snaps
* 1/3 c. finely chopped soynuts
* 6 Tbsp. butter, melted
Filling:
* 8 oz. light cream cheese, softened
* 16 oz. silken soft tofu
* 1 c. sugar
* 1 tsp. vanilla extract
* 1 c. canned pumpkin
* 1 tsp. cinnamon
* 1/4 tsp. nutmeg
* dash ground cloves
* 3 eggs
* 2 c. finely crushed ginger snaps
* 1/3 c. finely chopped soynuts
* 6 Tbsp. butter, melted
Filling:
* 8 oz. light cream cheese, softened
* 16 oz. silken soft tofu
* 1 c. sugar
* 1 tsp. vanilla extract
* 1 c. canned pumpkin
* 1 tsp. cinnamon
* 1/4 tsp. nutmeg
* dash ground cloves
* 3 eggs
What to do:
1. Preheat oven 325°F. To prepare crust, mix ginger snaps, soynuts, and butter. Press onto bottom and up sides of 9-in. springform pan.
2. To prepare filling, combine cream cheese and next 7 ingredients (cream cheese through cloves) in food processor, process until smooth. Add eggs, one at a time, process until blended.
3. Bake for 50 to 55 min. or until center is almost set. Cool before removing side of pan. Refrigerate 4 hours.
2. To prepare filling, combine cream cheese and next 7 ingredients (cream cheese through cloves) in food processor, process until smooth. Add eggs, one at a time, process until blended.
3. Bake for 50 to 55 min. or until center is almost set. Cool before removing side of pan. Refrigerate 4 hours.
Nutritional information:
Calories: 221; Total Fat: 12g; Saturated Fat: 5g; Cholesterol: 57mg; Total Carbs: 24g; Protein: 6g; Sodium: 195mg;