VEGAN/Pumpkin Tofu Cheesecake

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<mx2 source= " MasterCook 5.0 " date= " September 28, 2000 " >

<Summ>

<Nam>

Pumpkin Tofu Cheesecake

</Nam></Summ>

<RcpE name= " Pumpkin Tofu Cheesecake " author= " Recipe Courtesy Patricia

Greenberg " >

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<![CDATA[

* Exported from MasterCook *

 

Pumpkin Tofu Cheesecake

 

Recipe By :Recipe Courtesy Patricia Greenberg

Serving Size : 0 Preparation Time :0:00

Categories : Desserts/Cakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

GRAHAM CRACKER PIE CRUST:

2 cups graham cracker crumbs (about 16 whole crac

6 tablespoons soy margarine -- slightly softened

1 1/2 pounds silken tofu

1 cup canned or fresh cooked pumpkin

1 1/4 cups sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

12 ounces soy cream cheese

1 tablespoon vanilla extract

 

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 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.

 

Source:

" Cooking Live #9389 "

S(Formatted by):

" KES on 9/28/00 "

Yield:

" 2 7/8 inch) cheesecakes "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 2942 Calories (kcal); 119g Total Fat; (35% calories from fat); 70g

Protein; 419g Carbohydrate; 0mg Cholesterol; 1885mg

Sodium

Food Exchanges: 8 1/2 Grain(Starch); 7 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 20

Fat; 17 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 3542 0 5290 26007 0 0 0 0 0 0

 

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Desserts/Cakes

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</CatS>

<IngR name= " GRAHAM CRACKER PIE CRUST: " code= " S " ></IngR>

<IngR name= " graham cracker crumbs (about 16 whole crackers) " unit= " cups "

qty= " 2 " >

<INtI>

3542

</INtI>

</IngR>

<IngR name= " soy margarine " unit= " tablespoons " qty= " 6 " >

<IPrp>

slightly softened

</IPrp>

</IngR>

<IngR name= " silken tofu " unit= " pounds " qty= " 1 1/2 " >

<INtI>

5290

</INtI>

</IngR>

<IngR name= " canned or fresh cooked pumpkin " unit= " cup " qty= " 1 " >

<INtI>

26007

</INtI>

</IngR>

<IngR name= " sugar " unit= " cups " qty= " 1 1/4 " ></IngR>

<IngR name= " ground cinnamon " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " ground nutmeg " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " ground cloves " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " soy cream cheese " unit= " ounces " qty= " 12 " ></IngR>

<IngR name= " vanilla extract " unit= " tablespoon " qty= " 1 " ></IngR>

<DirS>

<DirT>

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.

</DirT>

<DirT>

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 until smooth. Add the sugar, spices, soy cream cheese, and

vanilla and process until smooth. Scrape down the sides as

necessary.

</DirT>

<DirT>

Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes,

until the cheesecake mixture is firm.

</DirT>

<DirT>

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.

</DirT>

</DirS>

<Srce>

Cooking Live #9389

</Srce>

<AltS label= " Formatted by " source= " KES on 9/28/00 " />

<Yield unit= " inch) cheesecakes " qty= " 2.900000 " />

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