Saturday, November 20, 2010

Pumpkin Pecan CheeseCake Recipe

This is one of a few instances where I actually use raw sugar instead of agave or  honey


1/2 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons butter, softened
1 14 oz silky tofu drained and patted dry set aside on paper towels while you prepare the rest of the recipe.
1/3 cup packed brown sugar
2 eggs, beaten
15 oz can of pumpkin (not pumpkin pie mix)
3 tbsp cornstarch
1 1/2 tbsp pumpkin pie spice
1 (9 inch) prepared graham cracker crust


Preheat oven to 350 degrees F (175 degrees C).

Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.

Beat tofu at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add cornstarch.  Add eggs one at a time, beating well after each addition. Stir in pumpkin and spices. Pour mixture into crust.

Bake for 40 minutes.

Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.

Side note: You can cheat this recipe by using 1 cup pumpkin butter in place of pumpkin puree and pumpkin spices.  Just be sure you use Pumpkin Butter that is sweetened with juice instead of sugar to cut down on all the sugar in this recipe.

No comments:

Post a Comment