This cheesecake is made with silken tofu. Before you click off the page, hear me out. I compared this recipe with Betty Crocker’s classic Pumpkin Cheesecake recipe (which you can find easily at bettycrocker.com). That recipe states that it makes a (laughable) 16 servings for a 9″ pie. We all know that even after having stuffed ourselves that this pie is always going to be eight slices. I’ll give Betty the benefit of the doubt and compare her 16-slice pie to my 8-slice pie. Mine still saves 75 calories, 10g fat, 9g saturated fat, 16mg salt, 110mg cholesterol and adds 2g fiber per slice—and let’s not forget the important point that you get DOUBLE the size slice. Reconsidering tofu?
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Time: Less than 30 minutes active; about 3 hours total
1 pack of honey or cinnamon graham crackers, about 8-10
1/4 cup butter, preferably vegan
3 tablespoons brown sugar
1 teaspoon cinnamon, if using honey grahams
14-16 ounces silken tofu
8 ounces cream cheese
15 ounces canned pumpkin
3/4 cup brown sugar
3 tablespoons flour
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon baking soda
1/8 teaspoon allspice and ground cloves, each
Dash of salt
1. Preheat oven to 350 degrees.
2. Put the crust ingredients in a food processor. Process until combined. Press into an 8-10″ pie pan and set aside.
3. Put the pie ingredients in the same food processor. Process until combined and very smooth. Pour into the pie pan, and bake for 35 minutes. Turn off the oven heat, and let sit in the oven for one hour. Remove and refrigerate for another one hour until set. Serve cold or at room temperature.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.