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Pumpkin Tofu Cheezcake Recipe

Looking for an easy Pumpkin tofu cheezcake recipe? Learn how to make Pumpkin tofu cheezcake using healthy ingredients.


Submitted by mtey774564988

Makes 8 servings



As low cal as I could possibly do. Can be easily adapted to vegan just substitute egg whites for replacer or flax replacer.

Recipe Ingredients for Pumpkin tofu cheezcake

7 Crackers, Saltines, Unsalted Tops
0.22 cup Oat Bran
1 tbsp Coconut Unsweetened
1/4 cup Soymilk Unsweetened
5 packet SPLENDA No Calorie
400 grams Silken Tofu
1 1/2 cup Pure Pumpkin
3 tsp Cinnamon, Ground
8 tsp Pure Cane Sugar, Golden Light Brown
3 tsp Original
2 tbsp Cornstarch
2 large Egg, White
15 packets SPLENDA No Calorie
1/4 c soft tofu
1/16 c cashews
1 tbsp Soymilk Unsweetened
1 packets SPLENDA No Calorie
1/4 tsp salt
3 tsp Confectioners Sugar

Recipe Directions for Pumpkin tofu cheezcake

  1. Bake crust with dry ingredients and soy milk at 375 for about 20 min

  2. Blend all (pumpkin through splenda) in blender and pour over crust, bake 50 min at 325, let cool in the oven to prevent cracks.

  3. Refrigerate until set.

  4. Blend tofu through salt in blender and then a bit by hand to make fluffy. Top and again refrigerate to set.

Categories

Dessert

Nutrition Facts
Serving Size 138.3g
Amount Per Serving
Calories
120
Calories from Fat
28
% Daily Value*
Total Fat
3.1g
5%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
145mg
6%
Potassium
62mg
2%
Total Carbohydrates
22.6g
8%
Dietary Fiber
4.3g
17%
Sugars
5.5g
Protein
6.6g
Vitamin A 34% Vitamin C 2%
Calcium 5% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • Very high in vitamin A
  •   Bad points
  • High in sugar
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