Pumpkin Cheesecake
Courtesy of The Soyfoods Council 16 Servings • 15 Min. Prep Time • 50 Min. Cook Time • 4 Hrs. Chill Time| Ingredients |
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| Crust: |
| 2 c. finely crushed ginger snaps |
| 1/3 c. finely chopped soynuts |
| 6 Tbsp. butter, melted |
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| Filling: |
| 8 oz. light cream cheese, softened |
| 16 oz. silken soft tofu |
| 1 c. sugar |
| 1 tsp. vanilla extract |
| 1 c. canned pumpkin |
| 1 tsp. cinnamon |
| 1/4 tsp. nutmeg |
| dash ground cloves |
| 3 eggs |
Directions:
1. Preheat oven 325°F. To prepare crust, mix ginger snaps, soynuts, and butter. Press onto bottom and up sides of 9-in. springform pan.
2. 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.
3. Bake for 50 to 55 min. or until center is almost set. Cool before removing side of pan. Refrigerate 4 hours.
Nutrition:
Calories: 221; Total Fat: 12g; Saturated Fat: 5g; Cholesterol: 57mg; Total Carbs: 24g; Protein: 6g; Sodium: 195mg;