Try this Pumpkin Tofu Cheesecake recipe, or contribute your own.
Suggest a better descriptionMake 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. 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 (9-inch) cheesecake Per serving: 2339 Calories (kcal); 86g Total Fat; (32% calories from fat); 13g Protein; 386g Carbohydrate; 0mg Cholesterol; 1821mg Sodium Food Exchanges: 8 1/2 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.
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Serving Size: 1 Serving (2153g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3374 | ||
Calories from Fat: 170 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 247.1mg | 9 % | |
Potassium 1371.6mg | 36 % | |
Total Carbohydrate 770.6g | 227 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 768.2g | ||
Protein 47.1g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3374
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