Pumpkin Tofu Cheesecake

Serves 4-6
Ingredients

¾ of a container (12oz) Hodo Silken Tofu
1 8oz container Vegan cream cheese
1 cup Canned Pumpkin
3 tbsp Flour
½ tsp Ground Ginger
½ tsp Nutmeg
1 tsp Cinnamon
1 dash Salt
¼ tsp Baking Soda
¾ cup Sugar
1 Pre-made Pie Crust

Directions
Preheat oven to 350. Process all ingredients in a food processor or blender until smooth and creamy. Pour into pie crust and bake for 45-50 minutes. Allow the cheesecake to cool slightly, then refrigerate. Your cheesecake will set more upon chilling. Once cool, cut, serve, and enjoy!

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