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Pumpkin Cheesecake
Courtesy of The Soyfoods Council
Servings: 16
Prep Time: 15 Min. Cook Time: 50 Min. Chill Time: 4 Hrs. What you need:
(click + to add ingredients to your shopping list)
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 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. Nutritional information:
Calories: 221; Total Fat: 12g; Saturated Fat: 5g; Cholesterol: 57mg; Total Carbs: 24g; Protein: 6g; Sodium: 195mg;
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