Recipe and photo courtesy of the Soy Foods Council.
- 2 cups ginger snap cookies, finely crushed
- 1/3 cup soynuts, chopped fine
- 6 tablespoons butter, melted
- 8 ounces light cream cheese, softened
- 16 ounces silken (soft) tofu
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Dash ground cloves
- 3 eggs
First, to prepare the gingersnap cookie crust, mix the crushed gingersnaps cookies, soynuts, and butter. Press onto bottom and up sides of 9-inch pie pan or springform pan.
To prepare pumpkin cheesecake filling, combine cream cheese and remaining ingredients, except eggs, in food processor, process until smooth. Add eggs, one at a time, process until blended.
Pour into pie pan and bake for 50 to 55 minutes or until center is almost set. Cool before removing from springform pan.
Refrigerate for 4 hours, until chilled and firm.
Makes 16 slices pumpkin cheesecake.
Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbs 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg;