• Soyfoodscouncil

Pumpkin Cheesecake

This light, mousse-like cheesecake comes courtesy of Jim Stillman, soybean farmer and Chairman of the Iowa Soybean Promotion Board. Jim has made it a mission to perfect his soy desserts, all of which he tries out on his wife’s bridge club. This cheesecake is his tour de force to date—and the club’s favorite.

Crust Ingredients 2 cups finely crushed ginger snaps

1/3 cup finely chopped soynuts

6 tablespoons butter, melted


Filling Ingredients 8 ounces light cream cheese, softened

16 ounces silken soft tofu

1 cup sugar

1 teaspoon vanilla extract

1 cup canned pumpkin

1 teaspoon cinnamon

¼ teaspoon nutmeg

Dash ground cloves

3 eggs


Instructions Preheat oven 325 degrees. To prepare crust, mix ginger snaps, soynuts, and butter. Press onto bottom and up sides of 9-inch springform pan.To prepare filling, combine cream cheese and next 7 ingredients (cream cheese through cloves) in food processor, process until smooth. Add eggs, one at a time, process until blended. Pour into springform pan and bake for 50 to 55 minutes or until center is almost set. Cool before removing side of pan. Refrigerate 4 hours.


Notes Yield: 16 servings

CALORIES 26 (7% from fat); FAT 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); PROTEIN 3.9g; CARBOHYDRATE 24.7g; CHOLESTEROL 4mg; IRON 1.4mg; SODIUM 227mg; CALCIUM 20mg;

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