Pumpkin Tofu Cheesecake Recipe

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Pumpkin Tofu Cheesecake
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Ingredients
8
Count
Nutrition
301
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. In blender or food processor, blend cream cheese, eggs and sugar until creamy.
  3. Remove and put in separate bowl.
  4. In blender or food processor, blend pumpkin, tofu, milk and cinnamon until well blended.
  5. Fold pumpkin mixture into cream cheese mixture.
  6. Pour into crust.
  7. Bake about 45 minutes until knife comes out clean.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 300.8 Kcal (1259 kJ)
Calories from fat 164.68 Kcal
% Daily Value*
Total Fat 18.3g 28%
Cholesterol 72.22mg 24%
Sodium 261.13mg 11%
Potassium 130.19mg 3%
Total Carbs 28.5g 9%
Sugars 19.25g 77%
Dietary Fiber 1.64g 7%
Protein 6.56g 13%
Vitamin C 0.8mg 1%
Vitamin A 0.2mg 7%
Iron 1.3mg 7%
Calcium 86.2mg 9%
Amount Per 100 g
Calories 258.77 Kcal (1083 kJ)
Calories from fat 141.67 Kcal
% Daily Value*
Total Fat 15.74g 28%
Cholesterol 62.13mg 24%
Sodium 224.64mg 11%
Potassium 112mg 3%
Total Carbs 24.51g 9%
Sugars 16.56g 77%
Dietary Fiber 1.41g 7%
Protein 5.64g 13%
Vitamin C 0.7mg 1%
Vitamin A 0.2mg 7%
Iron 1.1mg 7%
Calcium 74.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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