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    You are in: Home / Thanksgiving / Pumpkin Tofu Cheesecake Recipe
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    Pumpkin Tofu Cheesecake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 13, 2011

      I used brown sugar in place of granulated and used a gingersnap cookie crust

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    • on November 26, 2008

      This is great! Excellent pumpkin flavor. I made a homemade graham cracker crust for it and it turned out amazing. I got a picture this time, but not before my boyfriend could take a slice out of it. He didn't even know there was tofu in it! Thanks again for this great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2007

      I also made this from the Hinoichi tofu recipe that I came across. You would never know there is tofu in it. It's great. Cool Whip on top is a nice addition.

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    • on November 22, 2006

      This pumpkin cheesecake was great!! No one in my family could tell that there wae tofu in it. Even my husband loved it. I will definately make this again. Very easy to make and worth it.

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    • on October 06, 2006

      This looks and tastes like it came from the bakery! It is sweet and yummy! You really can't see,smell or taste the tofu! Even my kids love it! Thanks for sharing it!

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    Nutritional Facts for Pumpkin Tofu Cheesecake

    Serving Size: 1 (122 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 314.5
     
    Calories from Fat 164
    52%
    Total Fat 18.3 g
    28%
    Saturated Fat 7.4 g
    37%
    Cholesterol 78.5 mg
    26%
    Sodium 312.5 mg
    13%
    Total Carbohydrate 33.3 g
    11%
    Dietary Fiber 1.2 g
    4%
    Sugars 24.3 g
    97%
    Protein 5.8 g
    11%

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