Tofu Pumpkin Cheesecake
With fewer calories and less fat than the original, this cheesecake is so full of warm pumpkin spice flavor that you won’t miss the original
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Servings8
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Prep Time15 Min
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Cook Time5 Hr
Cooking Directions
- Beat Tofu, cream cheese, sugar and all the spices together in a blender until smooth.
- Add lemon juice and vanilla extract and pumpkin puree.
- Soften the gelatin in 1/4 cup cold water in a small pan.
- Stir over a gentle heat until dissolved. Cool slightly before stirring into the Tofu mix.
- Pour filling into prepared crust.
- Refrigerate overnight or at least 4-5 hours.
Ingredients
- 1 pkg. House Foods Tofu Medium Firm
- 8 oz. reduced fat cream cheese at room temperature
- ½ cup sugar
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. allspice
- (¼ tsp. cardamom, optional)
- 2 Tbsp. lemon juice
- 1 tsp. vanilla extract
- 1 (0.25 oz) envelope gelatin
- 1/4 cup cold water
- 1 cup pumpkin puree
- 1 9-inch graham cracker pie crust
- whipped cream, optional
Nutrition
| 1 slice | |
| Amount per serving | |
| Calories | 280 |
| % Daily Value* | |
| Fat 12g | |
| Saturated Fat 4.5g | |
| Cholesterol 15mg | |
| Carbohydrates 15mg | |
| Fiber 2g | |
| Sugar 27g | |
| Protein 5g | |
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