Pumpkin seems to make its way onto our plates more frequently during the holidays. Whether fresh or canned, pumpkin is a low calorie and nutrient rich vegetable. This bright orange colored vegetable contains antioxidants vitamin-A, vitamin-C and vitamin-E. Antioxidants help increase immunity (which is good during cold season) and fight off cancer causing agents. Vitamin A in particular is great for your skin and vision. Here is recipe for Pumpkin Tofu Cheesecake demonstrated by my students at Mesa College.
Pumpkin Tofu Cheesecake
Recipe makes 2 9-inch cheesecakes
Pie Crust Ingredients
- 2 cups graham cracker crumbs (about 16 whole crackers)
- 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.
- Makethe 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 pumpkin, 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: Patricia Greenberg foodnetwork.comJust Wendy Jo