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Pumpkin Cheesecake Cheesefake Recipe

Pumpkin Cheesecake Cheesefake Recipe

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Ingredients:

Serving

1 1/2 cups vegan gingersnaps
6 tbsp margarine, melted
4 (16 oz) containers soy cream cheese, softened (such as tofutti)
16 oz silken tofu
3/4 cup canned pumpkin
1 1/2 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp vanilla
1/3 cup flour
1 cup sugar

Directions:

Preheat oven to 350°F
Mix gingersnap crumbs and margarine and press into the bottom of a springform pan. Wrap outside of pan with foil and let chill in refrigerator.
In food processor or high-speed blender, combine all soy cream cheese with silken tofu and blend until smooth. Add remaining ingredients, blending briefly after each addition. Pour into springform pan.
Place springform pan inside a large, deep baking dish. Fill the baking dish with hot water, taking care not to disturb the springform, and transfer to oven.
Bake for 50 minutes, then turn off the oven, open the oven door, and let sit for about 1 hour.
Remove both pans and transfer springform to refrigerator. Chill, covered, for at least 3 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	196.89 Kcal (824 kJ)
Calories from fat	106.42 Kcal
		% Daily Value*
Total Fat	11.82g	18%
Sodium	189.05mg	8%
Potassium	52.9mg	1%
Total Carbs	18.94g	6%
Sugars	12.37g	49%
Dietary Fiber	1.29g	5%
Protein	5.58g	11%
Vitamin C	0.8mg	1%
Vitamin A	0.3mg	9%
Iron	1mg	6%
Calcium	203.1mg	20%

Amount Per 100 g
Calories	187.81 Kcal (786 kJ)
Calories from fat	101.51 Kcal
		% Daily Value*
Total Fat	11.28g	18%
Sodium	180.33mg	8%
Potassium	50.46mg	1%
Total Carbs	18.07g	6%
Sugars	11.8g	49%
Dietary Fiber	1.23g	5%
Protein	5.32g	11%
Vitamin C	0.8mg	1%
Vitamin A	0.3mg	9%
Iron	1mg	6%
Calcium	193.8mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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