Recipe - Pumpkin Tofu Cheesecake

GRAHAM CRACKER PIE CRUST
2 cup Graham cracker crumbs;
(about 16 whole
; crackers)
6 tablespoon Soy margarine; slightly
softened
1 One half pound Silken tofu
1 cup Canned or fresh cooked
pumpkin
1 One fourth cup Sugar
1 teaspoon Ground cinnamon
One half teaspoon Ground nutmeg
One fourth teaspoon Ground cloves
12 ounce 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 8inch springform pan, or
thinner layers in 2 (9inch) pie plates.

Make the 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 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.

Yield: 2 (9inch) cheesecake

Converted by MC_Buster.

Per serving: 2339 Calories (kcal); 86g Total Fat; (32% calories from fat);
13g Protein; 386g Carbohydrate; 0mg Cholesterol; 1821mg Sodium Food
Exchanges: 8 One half Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat;
17 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9389

Converted by MM_Buster v2.0n.