Pumpkin Tofu Cheesecake

Serves 4-6

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

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!

This entry was posted in Californian, Dessert, Hodo Silken Tofu, Recipes. Bookmark the permalink.