Pumpkin Tofu Cheesecake

"This sounds really tasty. I got it from a package of Hinoichi tofu."
 
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photo by The Tiny Chef photo by The Tiny Chef
photo by The Tiny Chef
photo by The Tiny Chef photo by The Tiny Chef
Ready In:
50mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. I used brown sugar in place of granulated and used a gingersnap cookie crust
     
  2. This is great! Excellent pumpkin flavor. I made a homemade graham cracker crust for it and it turned out amazing. I got a picture this time, but not before my boyfriend could take a slice out of it. He didn't even know there was tofu in it! Thanks again for this great recipe.
     
  3. I also made this from the Hinoichi tofu recipe that I came across. You would never know there is tofu in it. It's great. Cool Whip on top is a nice addition.
     
  4. This pumpkin cheesecake was great!! No one in my family could tell that there wae tofu in it. Even my husband loved it. I will definately make this again. Very easy to make and worth it.
     
  5. This looks and tastes like it came from the bakery! It is sweet and yummy! You really can't see,smell or taste the tofu! Even my kids love it! Thanks for sharing it!
     
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Tweaks

  1. I used brown sugar in place of granulated and used a gingersnap cookie crust
     

RECIPE SUBMITTED BY

I'm a stay home mom of two little boys. My husband is a meat and potatoes kinda guy, my little fellas will eat anything, and I'm a vegetarian. One of my favorite things to do is sit and read a cookbook from cover to cover! My favorite cookbooks are ones with pictures of all the dishes.
 
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