Thanksgiving

Pumpkin Tofu Breakfast Cheesecake is for Breakfast.

Pumpkin Tofu Breakfast Cheesecake takes 20 minutes to prepare.

Pumpkin Tofu Breakfast Cheesecake takes 20 minutes to cook.

Pumpkin Tofu Breakfast Cheesecake makes 12 servings.

The ingredients for Pumpkin Tofu Breakfast Cheesecake are:

Crust Ingredients:
Quaker Oats Old-Fashioned Rolled Oats, 3 cup
Walnuts, .5 cup pieces or chips
Almonds, .5 cup, whole
**Flax Seed Meal (ground flax), 4 tbsp
Cinnamon, ground, 3 tsp
Honey, 2 tbsp
"LouAna" Pure Coconut Oil, 4 tbsp
Water, tap, .5 cup

Filling:
Tofu, extra firm, 2 block
Pumpkin-Libby's 100% Pure Pumpkin 1/2 Cup
Honey, .5 cup
Vanilla Extract, 2 tbsp
Cinnamon, ground, .5 tsp
Ginger, ground, .25 tsp
*Pumpkin Pie spice, .25 tsp
Nutmeg, ground, .125 tsp
Pineapple Juice, .25 cup

Here is how you make Pumpkin Tofu Breakfast Cheesecake:

Preheat oven to 350 degrees.Crust: Mix all dry ingredients in food processor and blend until coarse. Add dry ingredients to mixing bowl and mix in oil, water, and honey until all dry ingredients are wet. Press mixture into the bottom of glass baking pan. Filling: Mix all ingredients in a blender (or with a hand blender) until smooth. Pour filling on top of crust and smooth evenly on top. Bake for 20 minutes. Chill and Serve! Enjoy!Serving Size: Makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user JORDANLWALKER.

The nutritional information for Pumpkin Tofu Breakfast Cheesecake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 334.4

• Total Fat: 18.0 g
• Cholesterol: 0.0 mg
• Sodium: 9.5 mg
• Total Carbs: 34.5 g
• Dietary Fiber: 4.9 g
• Protein: 13.2 g

The dietary needs meet for Pumpkin Tofu Breakfast Cheesecake is Vegetarian