Pumpkin Tofu Breakfast Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crust Ingredients:Quaker Oats Old-Fashioned Rolled Oats, 3 cup Walnuts, .5 cup pieces or chips Almonds, .5 cup, whole**Flax Seed Meal (ground flax), 4 tbsp Cinnamon, ground, 3 tsp Honey, 2 tbsp "LouAna" Pure Coconut Oil, 4 tbspWater, tap, .5 cup Filling:Tofu, extra firm, 2 block Pumpkin-Libby's 100% Pure Pumpkin 1/2 CupHoney, .5 cup Vanilla Extract, 2 tbsp Cinnamon, ground, .5 tspGinger, ground, .25 tsp*Pumpkin Pie spice, .25 tsp Nutmeg, ground, .125 tsp Pineapple Juice, .25 cup
Preheat oven to 350 degrees.
Crust:
Mix all dry ingredients in food processor and blend until coarse. Add dry ingredients to mixing bowl and mix in oil, water, and honey until all dry ingredients are wet. Press mixture into the bottom of glass baking pan.
Filling:
Mix all ingredients in a blender (or with a hand blender) until smooth. Pour filling on top of crust and smooth evenly on top.
Bake for 20 minutes.
Chill and Serve! Enjoy!
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JORDANLWALKER.
Crust:
Mix all dry ingredients in food processor and blend until coarse. Add dry ingredients to mixing bowl and mix in oil, water, and honey until all dry ingredients are wet. Press mixture into the bottom of glass baking pan.
Filling:
Mix all ingredients in a blender (or with a hand blender) until smooth. Pour filling on top of crust and smooth evenly on top.
Bake for 20 minutes.
Chill and Serve! Enjoy!
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JORDANLWALKER.
Nutritional Info Amount Per Serving
- Calories: 334.4
- Total Fat: 18.0 g
- Cholesterol: 0.0 mg
- Sodium: 9.5 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 4.9 g
- Protein: 13.2 g
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