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I love love love pumpkin pie, but since it isn’t thanksgiving yet, I thought that a pumpkin swirl cheesecake would be more appropriate.  It’s so easy to make thanks to the prepared graham cracker crust I used (I keep finding great ones – only 100 calories per serving in this one and no bizarre artificial ingredients) – using a prepared crust saves so much time!  

This is much lighter than regular cheesecake, and you get protein from the tofu and vitamin A from the pumpkin.  Also, don’t tell anyone that there’s tofu in this – you really won’t taste it!  I think this is my favorite dessert I’ve made in a long time – it’s sweet and yummy but doesn’t leave you feeling heavy. 

Pumpkin Swirl Cheesecake:

1 prepared graham cracker crust

8 oz. silken tofu

8 oz. reduced fat whipped cream cheese

1 15 oz. can pumpkin puree

3 egg whites, divided

2 tsp. cornstarch, divided

4 tbsp. almond milk, divided

1/2 cup sugar, divided

1 tsp. vanilla extract

1 tsp. fresh lemon juice

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Preheat the oven to 375.

Drain the tofu very thoroughly and process until smooth in the food processor.  

Add in the cream cheese and process until blended and smooth.  Dissolve 1 tsp. cornstarch in 2 tbsp. almond milk, and add to the tofu mixture.  Add 1/4 cup of sugar and mix until smooth and combined.  Add in 1 1/2 egg whites, the vanilla and lemon juice and combine all ingredients well.

In a separate bowl, combine the pumpkin puree and remaining 1/4 cup sugar.  Dissolve 1 tsp. cornstarch in 2 tbsp. almond milk, and add to the pumpkin mixture.  Add in 1 1/2 egg whites and spices, and mix until well combined.

Fill the bottom of the graham cracker crust with the tofu/cheese mixture (I used about 3 ladles full).  

Next, add in a layer of the pumpkin mixture over the tofu/cheese mixture (I used a bit less – about 2 1/2 ladles full).  

Add in another layer of the tofu/cheese mixture (about 2 ladles full).  

Dollop the remaining cheese and pumpkin mixture on top (you may not need all of the pumpkin mixture) and swirl together using a fork/toothpick.  

Place the pie shell on baking sheet and bake for about 1 hour (until filling is set).  Remove and allow to cool at room temperature for one hour. Refrigerate for at least 3 hours before serving.  

This entry was posted on Tuesday, October 27th, 2009 at 12:39 pm and is filed under a thin thanksgiving!, American, cooking and recipes, dessert, Our Favorites!, Tali, tofu, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.