Pumpkin Tofu Cheesecake

By Hklbrries

The creaminess and satisfying pumpkin flavor will delight you. This can be prepared and refrigerated up to 24 hours in advance.

Ingredients

• 1 cup oat bran
• 3/4 cup apple juice concentrate
• 2 cups canned pumpkin
• 1 pound soft tofu
• 1 cup egg whites (approximately 8 eggs)
• 1/2 cup maple syrup
• 1/4 cup flour
• 1 tbsp pure vanilla extract
• 1 tsp fresh lemon zest
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch of ground cloves

Details

Servings 8

Preparation

Step 1

Preheat the oven to 325 F.

Line a 10-inch cake pan with a circle of parchment paper. In a medium-sized bowl, combine the oat bran and apple juice concentrate. Press into the base of the cake pan.

In the bowl of a food processor, combine the pumpkin, tofu, egg whites, maple syrup, flour, vanilla, lemon zest, cinnamon, ginger, and cloves. Process for 1 minute, or until thoroughly combined.

Pour the cheesecake mixture over the bran base and shake very gently to level the surface. Set the cake pan in a large pan, pour in hot water to within 2 inches of the top of the cake pan, and bake for 45 minutes, or until the center is just set. Cool to room temperature and refrigerate for at least 2 hours before serving.

Nutritional Information:
Per (1/10 of cheesecake) serving
164 calories
2.6 g fat
0 mg cholesterol
56.6 mg sodium