Pumpkin Cheesecake Torte

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Pumpkin Cheesecake Torte

12 servings—Egg- & Dairy-free

 

Source:Vegetarian Times Weekly Recipe

 

Crust

1 1/3 cups graham cracker crumbs (about 10 double

crackers)

4 Tbs. soft canola margarine

1 lb. soft tofu, drained

15-oz. can solid-pack pumpkin

4 oz. soy cream cheese ( 1/2 cup), at room temperature

 

1 cup sugar

1 tsp. vanilla extract

3/4 tsp. ground cinnamon, plus additional for dusting

1/2 tsp. ground nutmeg

1/2 tsp. ground allspice

1/4 tsp. ground cloves

Position rack in center of oven; preheat oven to

350°F. Coat 8 1/2-inch springform pan with cooking

spray.

 

Make crust: In food processor, pulse graham cracker

crumbs and margarine until evenly moistened. Firmly

press crumb mixture into bottom and about 1/2 inch up

sides of prepared pan. Bake until set, about 10

minutes. Transfer to wire rack and cool completely.

Keep oven on for baking cheesecake.

 

In food processor, puree tofu until smooth. Add

pumpkin and process

 

until blended. Add soy cheese, sugar, vanilla,

cinnamon, nutmeg, allspice and cloves and process

until smooth and well combined. Pour mixture into

cooled crust and bake on center rack 45 minutes.

 

Turn oven off. Let cheesecake cool in oven 1 hour

without opening door. Transfer to wire rack and cool

completely. Cover loosely with plastic wrap and

refrigerate cheesecake at least 8 hours or overnight.

(Don’t worry if cheesecake seems a little soft; it

will firm up during chilling.)

 

To serve, run a long, thin knife around inside edge of

pan to loosen cake; remove sides of pan. Lightly dust

top of cheesecake with cinnamon and serve at room

temperature.

 

PER serving: 201 CAL; 4 G PROT; 7 TOTAL FAT (2 SAT.

FAT); 31 G CARB.; CHOL; 100 MG SOD.; 2 FIBER

 

 

 

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