Pumpkin Tofu Breakfast Cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Pumpkin Tofu Breakfast Cheesecake calories by ingredient
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Introduction

Delicious and nutritious homemade crust and vegetarian filling. Low calorie and perfect for breakfast or brunch. Delicious and nutritious homemade crust and vegetarian filling. Low calorie and perfect for breakfast or brunch.
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 tbsp
    Water, tap, .5 cup

    Filling:
    Tofu, extra firm, 2 block
    Pumpkin-Libby's 100% Pure Pumpkin 1/2 Cup
    Honey, .5 cup
    Vanilla Extract, 2 tbsp
    Cinnamon, ground, .5 tsp
    Ginger, ground, .25 tsp
    *Pumpkin Pie spice, .25 tsp
    Nutmeg, ground, .125 tsp
    Pineapple Juice, .25 cup

Directions

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.

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