Pumpkin Cheesecake with Oat-Walnut Crust

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Pumpkin Cheesecake with Oat-Walnut Crust

 

2/3 cup old-fashioned rolled oats

1/2 cup

walnuts

1/2 cup toasted wheat germ

2 tablespoons plus 1 cup firmly packed

light brown sugar

2 packages, 8 ounces each reduced-fat cream cheese

(Neufchatel)

16 ounces soft silken tofu, drained

1 16 ounce can solid-pack

pumpkin puree, not pumpkin pie filling

2 large eggs

2 large egg

whites

2 tablespoons dark rum or bourbon

1-1/2 teaspoons vanilla

extract

1-1/2 teaspoons cinnamon

1 teaspoon allspice

1 teaspoon ground

ginger

1/2 teaspoon salt

 

Preheat oven to 350 degrees. Place oats and

walnuts on baking sheet and bake five minutes until lightly toasted. Transfer to

food processor. Add wheat germ and 2 tablespoons brown sugar and pulse until

finely ground. Transfer to a 9 inch springform pan and press mixture into bottom

of pan.

In food processor (no need to rinse), combine cream cheese, tofu,

pumpkin puree, whole eggs, egg whites, rum, vanilla, cinnamon, allspice, ginger,

salt, and remaining 1-cup brown sugar and process until smooth. Pour batter into

springform pan.

Bake one hour. Turn oven off, prop oven door open slightly

and let cake stand 45 minutes in turned-off oven. Cool to room temperature, then

chill overnight before serving.

 

 

 

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