Lactose Free Pumpkin Cheesecake (Could Be Dairy Free)

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I actually adapted this recipe from Gourmet Magazine, but there are similar recipes out there.

Ingredients Nutrition

Directions

  1. Preheat oven to 325/330.
  2. Press tofu in paper towel to remove excess water. Process or Blend Tofu and Soy Cream Cheese until smooth - the longer you process the smoother the tofu will get. Add sugar and lemon juice mix well. Mix in pumpkin and yogurt. Beat in eggs one at a time making sure not to over mix. Add flour vanilla, cinnamon, ginger, nutmeg. Pour into crust. Put in oven until center is set about an hour, more or less depending on size and your oven - mines a little old.
  3. Optional Crust.
  4. 3/4 cup giner snap crumbs
  5. 1/2 cup pecans finely chopped.
  6. 1/4 cup packed light brown sugar.
  7. 1/4 cup granulated sugar.
  8. 1/2 stick (1/4 cup) soya butter (I like Earth Balance), melted and cooled.
  9. Combine the crumbs, ground pecans and the margarine together. Mix well and press into a spring-form pan. Chill 1 hour.
Most Helpful

4 5

Thanks... This is a great recipe. I made mine dairy free, and it tasted great:)