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  • Writer's pictureSoyfoodscouncil

Maple Pumpkin Cheesecake Tart

Crust Ingredients 2 cups graham crumbs

½ cup soy nuts – roasted / salted

½ cup butter

¾ teaspoon salt

¼ cup sugar

Filling Ingredients 8 ounces cream cheese

2 Tablespoons maple syrup

2 teaspoons vanilla1 cup sugar

1 cup canned pumpkin

⅛ teaspoon ground clove

1 teaspoon Saigon cinnamon, ground

Dash of cardamom, ground

½ teaspoon freshly ground nutmeg

4 medium eggs

¼ teaspoon salt

Topping Ingredients 1 cup whipping cream mixed with

2 tablespoons maple syrup for topping

16 ounces silken tofu

Instructions Preheat oven to 325 degrees. To prepare crust, mix graham crackers, soy nuts, and butter in a food processor until it resembles moist crumbs. Press into small tart pans or larger tart pans. Reverse ½ cup of crumb mixture to sprinkle on top of cheesecake. Bake in over for 4 minutes. Remove and cool.Use the food processor to mix the cream cheese and the next 11 ingredients. When adding the eggs add them one at a time. Process until blended.Pour into the crumb lined pans. Bake 30 – 35 minutes for small pans or 50 to 55 minutes for large pans or until center is almost set. Cool before removing bottom of the pan. Refrigerate for 4 hours.

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