Pumpkin Cheesecake
My mom calls me Pumpkin. I'm sure there are millions of mothers out there that call their children "Pumpkin" or some other endearing moniker.
Thanks, Pumpkin, for reading my blog. For this I am truly thankful.
This year, I am thankful for a great many things. I won't enumerate them here, but I will say that I am thankful to have this blog, and above all things blog-related, I'm thankful that you're reading these words right now, hopefully smiling, thinking of me and everything I post here on Nik Snacks.
Above all things in the universe, I'm thankful that I am able to share my talent of making this pumpkin cheesecake and sharing it here!
I am not a cheesecake fan. This is the first (and probably last) cheesecake recipe you'll see from me. I chose to make this because it's foolproof, easy and seasonal. It's a great recipe to make with the little people in your life. It's also great to make and take to a potluck or party. You can substitute the pumpkin for some other fruit (drained completely, of course), vegetable or even chocolate. Bananas, pineapple, sweet potatoes, peanut butter...the list could go on.
But I'm going to keep it seasonal, and stick with the pumpkin. Thanks, Pumpkin. You rock.
Pumpkin Cheesecake
1 cup graham cracker (or other cookie) crumbs
3 Tbs butter, slightly softened
16 oz silken tofu
1 cup canned or fresh, cooked pumpkin
1 cup Dixie Crystals Extra Fine Granulated Sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
8 oz. Neufchatel cream cheese, softened
3 tsp almond extract
1. Make the graham cracker crust: In a food processor or blender, process the graham crackers on high speed until they are finely ground. Add the Smart Balance and pulse until the mixture resembles coarse crumbs. Pat the mixture into an even layer in the bottom of an 8-inch springform pan, or in 1 (9-inch) pie plate.
2. Make the filling: Have all the ingredients at room temperature. Preheat the oven to 325 degrees F. In a food processor or blender, puree the tofu and pumpkin until smooth. Add the sugar, spices, Neufchatel, almond and process until smooth. Scrape down the sides as necessary.
3. Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm.
4. Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool to room temperature. Refrigerate the cheesecake overnight. Serve slightly chilled.
Thanks, Pumpkin, for reading my blog. For this I am truly thankful.
This year, I am thankful for a great many things. I won't enumerate them here, but I will say that I am thankful to have this blog, and above all things blog-related, I'm thankful that you're reading these words right now, hopefully smiling, thinking of me and everything I post here on Nik Snacks.
Above all things in the universe, I'm thankful that I am able to share my talent of making this pumpkin cheesecake and sharing it here!
I am not a cheesecake fan. This is the first (and probably last) cheesecake recipe you'll see from me. I chose to make this because it's foolproof, easy and seasonal. It's a great recipe to make with the little people in your life. It's also great to make and take to a potluck or party. You can substitute the pumpkin for some other fruit (drained completely, of course), vegetable or even chocolate. Bananas, pineapple, sweet potatoes, peanut butter...the list could go on.
But I'm going to keep it seasonal, and stick with the pumpkin. Thanks, Pumpkin. You rock.
Pumpkin Cheesecake
1 cup graham cracker (or other cookie) crumbs
3 Tbs butter, slightly softened
16 oz silken tofu
1 cup canned or fresh, cooked pumpkin
1 cup Dixie Crystals Extra Fine Granulated Sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
8 oz. Neufchatel cream cheese, softened
3 tsp almond extract
1. Make the graham cracker crust: In a food processor or blender, process the graham crackers on high speed until they are finely ground. Add the Smart Balance and pulse until the mixture resembles coarse crumbs. Pat the mixture into an even layer in the bottom of an 8-inch springform pan, or in 1 (9-inch) pie plate.
2. Make the filling: Have all the ingredients at room temperature. Preheat the oven to 325 degrees F. In a food processor or blender, puree the tofu and pumpkin until smooth. Add the sugar, spices, Neufchatel, almond and process until smooth. Scrape down the sides as necessary.
3. Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm.
4. Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool to room temperature. Refrigerate the cheesecake overnight. Serve slightly chilled.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
Wow, a cheesecake with silken tofu?! I've used it in chocolate mousse before and was very pleasantly surprised by the results, but I haven't seen it in a cheesecake before. Very excited to try your recipe! :-D
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