Pumpkin Cheesecake

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Warm spices and pumpkin blended in a creamy, low fat cheesecake.

Ease: average Type: breakfast, snack, dessert Prep Time: 40 minutes Total Time: 1 hour 40 minutes Yield: 8 - 10 servings

Cook's notes

Please do not confuse firm tofu with silken, super firm or any other type of tofu. Firm is softer than super firm and slightly firmer than regular.

Both Horizon (circle U kosher) and Organic Valley (circle U kosher) make Neufchatel that tastes exactly like regular cream cheese. Unlike the conventional "Lite" cream cheeses, they have no chemicals and taste really good.

You can bake the butternut squash and the yams at the same time. Wash the butternut, pierce the skin in several places with a knife, and place, on pie or pizza pan, in the oven. Scrub the yams, removing any blemishes and pierce the skins with a knife. Place them directly on the rack in the oven. Heat oven to 375° F, no convection, (no need to preheat) and bake on middle rack for 1 to 1 1/2 hours depending upon the size of the yams and butternut. Place a piece of foil on a rack under the rack holding the butternut and yams. This will catch the dripping yam syrup. Yams are done when they are soft and dripping syrup. Butternut is done when soft and browned in places.

Do not throw away the yam peels! This is the sweetest, most nutritious part of the yams. They are great to eat by themselves (cook's perks) or to add to soup or chili.

Extra butternut squash and yams can be peeled and frozen. It can then be used for soups or more pumpkin pie. I like to freeze it in plastic bags in 1 1/3 c portions. To use, simply thaw (it will become watery) and add squash/yams and water to your recipe.

Sucanat is pure crystalized, unrefined, cane juice made by Wholesome Sweeteners. It contains all of the original molasses and, therefore, all of the vitamins and minerals.

I like to use the organic blackstrap molasses made by Wholesome Sweeteners. It has loads of minerals, no chemicals, and is a bit sweeter than other molasses.

Ingredients

Crust:
2 1/4 c pecan halves
3 T Sucanuat

Filling:
12 oz. firm tofu, room temperature
1 large egg
1 1/4 t cinnamon
1/2 teaspoon cloves
1/2 t ground ginger
1/4 t nutmeg
1 T + 1 t organic molasses
2 T + 1 t Sucanat
1/2 c butternut squash, baked and peeled, room temperature
1/4 c yam, baked and peeled, room temperature
12 oz. cream cheese, room temperature

Steps

• Preheat oven to 350° F. Whirl pecans and Sucanat in a food processor until finely minced and just beginning to turn slightly sticky. You do not want pecan butter! Evenly press into a 9" springform pan.
• Whirl tofu in food processor until smooth. Add egg and whirl until absolutely creamy smooth, scraping down sides often.
• Soften cream cheese by micro waving for a few seconds. Place in a large mixing bowl and beat on low just until smooth. Add spices, molasses and Sucanat and beat on low just until blended, scraping down sides. Add squash and yam and beat on low just until blended, scraping down sides. Add tofu mixture and beat just until blended. Do not over beat as the cake will be less creamy.
• Evenly spread batter into prepared springform pan.
• Bake at 350° F for 1/2 hour, then reduce the heat to 325° F and bake for approximately 1/2 hour. Cake is finished when edges are set but middle still jiggles slightly.
• Prop the oven door open with a wooden spoon and let cool for about 1 hour in the open oven. Remove from oven and let stand until cool to the touch. Refrigerate for at least 12 hours before serving. Serve cold.