PUMPKIN TOFU CHEESECAKE
Make and share this Pumpkin Tofu Cheesecake recipe from Food.com.
Provided by SaraFish
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In blender or food processor, blend cream cheese, eggs and sugar until creamy.
- Remove and put in separate bowl.
- In blender or food processor, blend pumpkin, tofu, milk and cinnamon until well blended.
- Fold pumpkin mixture into cream cheese mixture.
- Pour into crust.
- Bake about 45 minutes until knife comes out clean.
VEGAN PUMPKIN CHEESECAKE
This vegan "cheesecake," which is adapted from "Vegan Pie in the Sky" by Isa Chandra Moskowitz, may not fool everyone at the table, but it will definitely satisfy them. Silken tofu, cashews and banana make it extra creamy, while lemon juice and orange zest provide the tang you'd normally get from cream cheese. (Be sure to soak the cashews long enough; you want them to completely disappear into the batter upon blending.) This dessert can be made in a pie dish or a springform pan, but if you make it in a pie dish, keep an eye on the crust as it bakes; tent the cheesecake with foil if the edges are getting too brown.
Provided by Tara Parker-Pope
Categories custards and puddings, pies and tarts, dessert
Time 5h
Yield 8 servings
Number Of Ingredients 23
Steps:
- Heat oven to 350 degrees and lightly spray a 9-inch pie plate or springform pan with nonstick cooking spray.
- In a mixing bowl, combine the graham cracker crumbs and sugar. Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.
- Pour the crumbs into the pie plate or springform pan. Using your fingers or a flat-bottom cup, press crumbs into the the bottom and up the sides of the pan. Bake for 8 to 10 minutes until firm. Let the crust cool before filling.
- Make the topping: In a mixing bowl, use a fork to mash together brown sugar, margarine and salt until crumbly, then fold in the chopped nuts and stir to coat with the mixture. Set aside until ready to use.
- Meanwhile, prepare the filling: Drain the cashews and blend with the banana, tofu, sugar, brown sugar, coconut oil, cornstarch, lemon juice, vanilla and orange extracts, and sea salt. Blend until completely smooth and no bits of cashew remain. Add the pumpkin purée, cinnamon, ginger and nutmeg and blend until smooth, then pour it onto the crust.
- Bake the cheesecake for 45 to 50 minutes, removing the cheesecake halfway through the baking period to sprinkle on the topping. Return to oven to continue baking. Cheesecake will be done when the top is lightly puffed and the edges of the cake are golden. Remove it from the oven and let cool on a rack for 20 minutes, then transfer to the refrigerator to complete cooling, at least 3 hours or, even better, overnight. To serve, slice the cake using a thin, sharp knife dipped in cold water.
NUT & DAIRY-FREE PUMPKIN PIE CHEESECAKE RECIPE BY TASTY
Here's what you need: dairy-free chocolate graham crackers, pitted dates, coconut oil, salt, firm silken tofu, coconut cream, coconut oil, maple syrup, lemon juice, arrowroot powder, salt, vanilla extract, canned unsweetened pumpkin puree, coconut cream, maple syrup, arrowroot powder, pumpkin pie spice, Dairy-free dark chocolate shavings
Provided by Crystal Hatch
Categories Desserts
Yield 16 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180˚C). Grease a 10-inch (25-cm) springform pan with coconut oil.
- Make the crust: In a food processor, pulse together the graham crackers, dates, coconut oil, and salt until the dates are completely broken down and a moist, sand-like texture is achieved. The crust should easily hold together when pinched between your fingers.
- Transfer the crust mixture to the prepared springform pan. Using the bottom of a measuring cup or another flat-bottomed glass, pack down the crust against the bottom and about 1 inch (2 cm) up the sides of the pan.
- Bake the crust for 15 minutes, or until toasted and crisp around the edges. Remove from the oven and set aside to cool for about 20 minutes while you prepare the filling. Leave the oven on.
- Clean out the food processor, then make the cheesecake layer: Add the tofu, coconut cream, coconut oil, maple syrup, lemon juice, arrowroot powder, salt, and vanilla bean seeds to the food processor and blend on high speed for 1-3 minutes, or until completely smooth.
- Pour all but 1 cup (225 G) of the mixture over the cooled crust and shake gently to smooth. Freeze for 30 minutes. This will make it easier to add the pumpkin layer.
- Make the pumpkin layer: To the reserved cheesecake mixture in the processor, add the pumpkin puree, coconut cream, maple syrup, arrowroot powder, and pumpkin spice, and blend on high for 1 minute, until smooth.
- Remove the pan from the freezer and gently spoon the pumpkin mixture over the cheesecake layer. Smooth out the top using a rubber spatula or the back of a spoon.
- Wrap the outside of the pan in foil. This will prevent water from the water bath from leaking in to the pan.
- Place the springform pan in a large, deep baking dish and fill with hot water about halfway up the sides of the springform. This will create steam inside the oven that will help the cheesecake bake evenly. Carefully transfer the pan to the oven.
- Bake the cheesecake for 1 hour, then turn off the oven and, without opening the door, leave the cheesecake inside for 30 minutes.
- Remove from the oven and let cool, then cover and chill in the refrigerator for at least 6 hours, or overnight.
- Release the springform, then slice and serve the chilled cheesecake. Garnish with dark chocolate shavings.
- Enjoy!
Nutrition Facts : Calories 340 calories, Carbohydrate 32 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, Sugar 31 grams
VEGAN PUMPKIN TOFU CHEESECAKE
Categories Fruit Dessert Bake Thanksgiving Quick & Easy Vegan
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 350 degrees. Process all ingredients in a food processor or blender until smooth and creamy. Pour into pie crust and bake for 45 to 50 minutes. Allow cheesecake to cool slightly, then refrigerate. Cheesecake will set more upon chilling.
VEGAN PUMPKIN CHEESECAKE
Very good and healthy alternative to regular pumpkin pie or cheesecake.
Provided by kaelinjett
Categories Pumpkin Pie
Time 4h35m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine tofu, cream cheese substitute, agave, cornstarch, lemon juice, and vanilla in a food processor and puree until completely smooth. It should be silky smooth, not chalky or lumpy.
- Remove a heaping cup of this mixture from the processor and spread it in the bottom of the crust.
- Add pumpkin, brown sugar, rum, cinnamon, ginger, and nutmeg to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle.
- Bake until the center is almost set and a toothpick inserted into the center comes out mostly clean, 50 to 60 minutes. Remove from the oven and allow to cool, about 30 minutes. Refrigerate before serving until completely chilled, at least 3 hours.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 40.4 g, Fat 14.4 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 308.7 mg, Sugar 29.3 g
VEGAN PUMPKIN CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, raw cashews, graham cracker, coconut oil, silken tofu, unsweetened pumpkin puree, granulated sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, salt, non-dairy whipped cream
Provided by Rachel Gaewski
Categories Desserts
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Line a 10-inch (25-cm) springform pan with parchment paper and grease the sides with nonstick spray.
- Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain and set aside.
- Add the graham crackers to a food processor and pulse until they break down into crumbs. Pour in the coconut oil and pulse until combined. Transfer to a medium bowl and clean out the food processor.
- Add the cashews, tofu, pumpkin puree, sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, and salt to the food processor. Puree for 5-8 minutes, or until the mixture is completely smooth and not at all gritty.
- Add the graham cracker crumbs to the prepared pan. Use a flat-bottomed measuring cup to help pack the crust in an even layer.
- Using a spatula, spread the filling over the crust in an even layer.
- Bake for 20-25 minutes, until the cheesecake is set.
- Refrigerate uncovered for at least 4 hours, or overnight.
- Unmold the cheesecake, then slice and serve with non-dairy whipped cream.
- Enjoy!
Nutrition Facts : Calories 367 calories, Carbohydrate 37 grams, Fat 21 grams, Fiber 2 grams, Protein 9 grams, Sugar 18 grams
More about "tofu pumpkin cheesecake food"
BEST VEGAN PUMPKIN CHEESECAKE - WOW, IT'S VEGGIE?!
From wowitsveggie.com
4.7/5 (6)Total Time 54 minsCategory Vegan DessertsCalories 366 per serving
- Preheat your oven to 350F and take the store-bought pie crust out of the package. If you are making your own pie crust, make it now and set it aside.
- In a food processor or blender, add your pumpkin puree, vegan cream cheese, spices, and tofu. Give it a whir until it is combined then scrape down the sides and whir again. Do this 2-3 times until all of the pumpkin puree is mixed in.
- Pour the mixture into the pie crust and bake uncovered in the oven for 30-40 minutes, or until the center is wobbly but the outside is firm. This depends on your oven so keep a close eye after the 30-minute mark.
- Remove from oven and let the vegan pumpkin cheesecake cool for 20 minutes. It will continue to set after it is taken out of the oven.
VEGAN PUMPKIN CHEESECAKE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
VEGAN PUMPKIN CHEESECAKE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
EASY VEGAN PUMPKIN CHEESECAKE - MY DARLING VEGAN
From mydarlingvegan.com
VEGAN PUMPKIN CHEESECAKE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (24)Total Time 1 hr 5 minsCategory Dessert, Cake, PieCalories 158 per serving
PUMPKIN TOFU CHEESECAKE RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
VEGAN BAKED PUMPKIN CHEESECAKE (GLUTEN-FREE) - RHIAN'S RECIPES
From rhiansrecipes.com
VEGAN PUMPKIN CHEESECAKE RECIPE [GLUTEN-FREE] - NUTRIPLANET
From nutriplanet.org
VEGAN PUMPKIN CHEESECAKE - EAT SOMETHING VEGAN
From eatsomethingvegan.com
PUMPKIN TOFU CHEESECAKE RECIPE - EASY KITCHEN
From easykitchen.com
VEGAN PUMPKIN CHEESECAKE (BAKED) - RAINBOW NOURISHMENTS
From rainbownourishments.com
TOFU PUMPKIN CHEESECAKE - HOUSE FOODS
From house-foods.com
VEGAN PUMPKIN CHEESECAKE RECIPE - VEGGIE WORLD RECIPES
From veggieworldrecipes.com
VEGAN PUMPKIN CHEESECAKE - DARING KITCHEN
From thedaringkitchen.com
TOFU CHEESECAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHERRIE'S PUMPKIN TOFU CHEESECAKE RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love