Pumpkin Tofu Cheesecake

  • Yield 16 servings

A light mousse-like cheesecake made with silken tofu.

Karry Hosford


2 cups finely crushed ginger snaps
1/3 cup finely chopped soynuts
6 tablespoons butter, melted
8 ounces light cream cheese, softened
16 ounces silken soft tofu
1 cup sugar
1 teaspoon vanilla extract
1 cup canned pumpkin
1/4 teaspoon ground nutmeg
1 dash ground cloves
3 eggs


  1. Preheat oven 325F.
  2. To prepare crust, mix ginger snaps, soynuts and butter. Press onto bottom and up sides of 9-inch springform pan.
  3. 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. Bake 50 to 55 minutes, until center is almost set. Cool before removing side of pan. Refrigerate 4 hours.

Recipe by Jim Stillman, courtesy of The Soyfoods Council



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