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This cheesecake is made with silken tofu. Before you click off the page, hear me out. I compared this recipe with Betty Crocker's classic Pumpkin Cheesecake recipe (which you can find easily at bettycrocker.com). That recipe states that it makes a (laughable) 16 servings for a 9" pie. We all know that even after having stuffed ourselves that this pie is always going to be eight slices. I'll give Betty the benefit of the doubt and compare her 16-slice pie to my 8-slice pie. Mine still saves 75 calories, 10g fat, 9g saturated fat, 16mg salt, 110mg cholesterol and adds 2g fiber per slice - and let's not forget the important point that you get DOUBLE the size slice. Reconsidering tofu?
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This graham cracker is super easy - process, press, pour in the pie filling and bake
156
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Super silky and spiked with spices

Pumpkin Cheesecake

November 24, 2013

30 min or less active, dessert, fall, vegan

This cheesecake is made with silken tofu. Before you click off the page, hear me out. I compared this recipe with Betty Crocker's classic Pumpkin Cheesecake recipe (which you can find easily at bettycrocker.com). That recipe states that it makes a (laughable) 16 servings for a 9" pie. We all know that even after having stuffed ourselves that this pie is always going to be eight slices. I'll give Betty the benefit of the doubt and compare her 16-slice pie to my 8-slice pie. Mine still saves 75 calories, 10g fat, 9g saturated fat, 16mg salt, 110mg cholesterol and adds 2g fiber per slice - and let's not forget the important point that you get DOUBLE the size slice. Reconsidering tofu?
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Information

Servings: 8
Time: Less than 30 minutes active; About 3 hours total
Price: About $11.50 total; $1.50 per slice
Nutrition (per serving):
Calories: 290
Protein: 7.2g
Fat: 16.4g
Saturated fat: 8.2g
Carbohydrates: 31.7g
Fiber: 2.1g
Sodium: 222.9mg
Cholesterol: 28.4mg
High In:
Good Source:
Low In:

Ingredients

Crust

  • 1 pack of honey or cinnamon graham crackers, about 8-10
  • 1/4 cup butter, preferably vegan
  • 3 Tbsp brown sugar
  • 1 tsp cinnamon, if using honey grahams

Pie

  • 14-16 oz silken tofu
  • 8oz cream cheese
  • 15 oz canned pumpkin
  • 3/4 cup brown sugar
  • 3 Tbsp flour
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 1/4 tsp baking soda
  • 1/8 tsp allspice and ground cloves, each
  • Dash of salt

Preparation

  1. Preheat oven to 350 degrees.
  2. Put the crust ingredients in a food processor. Process until combined. Press into a 8-10" pie pan and set aside.
  3. Put the pie ingredients in the same food processor. Process until combined and very smooth. Pour into the pie pan, and bake for 45 minutes. Turn off the oven heat, and let sit in the oven for one hour. Remove and refrigerate for another one hour until set. Serve cold or at room temperature.

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