Pumpkin Cheesecake Cheesefake
Ingredients
Instructions
- Preheat oven to 350F
- 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.
Nutrition & Diet Analysis (per serving)
584
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).