Pumpkin Cheesecake

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* Exported from MasterCook *

 

Pumpkin Cheesecake

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups graham cracker crumbs

2 tablespoons sugar

2 tablespoons margarine -- melted

1 1/2 cups firm silken tofu -- well drained

1 1/2 cups canned pumpkin

1/2 cup sugar (or a natural sweetener)

2 tablespoons corn oil

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

 

Preheat the oven to 350F. Lightly oil a 9-inch springform pan, or coat with

nonstick cooking spray. Place the crumbs, sugar, and margarine in the bottom of

the pan and toss with a fork until well blended. Press the crust into the

bottom and sides of the pan, and bake for 5 minutes. Set aside. Combine the

tofu and pumpkin in a food processor and process until smooth. Add the sugar,

oil, cornstarch, cinnamon, allspice, nutmeg, and ginger and process until

thoroughly blended. Spoon the filling into the crust and bake for 1 hour or

until firm, and a toothpick inserted in the center comes out clean. Remove the

cake from the oven and let it set a few minutes before removing the sides of

pan. Let the cheesecake cool to room temperature and chill at least 2 hours

before serving. Refrigerate any leftovers.

 

 

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Per serving: 205 Calories (kcal); 10g Total Fat; (41% calories from fat); 5g

Protein; 25g Carbohydrate; 0mg Cholesterol; 179mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0