Made with organic soybeans, fresh and local Ingredients

Friday, October 26, 2012

Gotta' Have Pumpkin Cheesecake for Halloween

by Francine

pumpkin art & photo by Zia Schwartz
Pumpkins are especially interesting in the Fall, not only because of the infinite shapes and sizes, but because of all the fun, eery, and creative ways you can carve or decorate them. But there's something else you should know. Besides eye candy and wondrous flavors in pies, soups, etc. (not to mention the cheesecake recipe below), pumpkins also provide us with substantial health benefits. Remember they are a type of squash, so vitamin A is a given. 
Super quick to prepare, this recipe for pumpkin tofu cheesecake sounds like a great vegan treat for Halloween, Thanksgiving, or anytime. We found the recipe on the vegetarian food site, haven't tried it, but would love to hear from you if you do. (Note, you must use silken tofu for this recipe. TofuYu's firm tofu is not appropriate.)

photo via
Now, as you're enjoying your pumpkin dessert and as you stroll around in your neighborhood checking out the various pumpkin 'heads' adorning the porches and entrance ways, keep in mind that Charlie Brown may have been on to something when he referred to "The Great Pumpkin." Enjoy. :)
Pumpkin Benefits:
*A very low calorie vegetable. It contains no saturated fats or cholesterol; but it is rich in dietary fiber, antioxidants, minerals, and vitamins. Recommended by dieticians in cholesterol controlling and weight reduction programs.
*Loaded with vitamin A, a powerful natural antioxidant and required by the body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for good visual sight. Research studies suggest that natural foods rich in vitamin A help us protect against lung and oral cavity cancers.
*Contains Zea-xanthin, a natural anti-oxidant that has UV ray filtering actions in the macula lutea in retina of the eyes, thereby helping to protect us from "age-related macular disease" (ARMD). 
*Good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid.
*Rich source of minerals like copper, calcium, potassium and phosphorus.
And btw--don't forget the seeds (if you carve out your own pumpkins--for food, decoration, or both) or purchase them in the store. Pumpkin seeds are an excellent source of health-promoting amino acid tryptophan. Tryptophan is converted to GABA in the brain. (Tryptophan, found also in turkey and milk, are known to help you sleep!)

Tofu Pumpkin Cheesecake


  • 1 12 ounce package silken tofu
  • 1 8 ounce container Tofutti vegan cream cheese
  • 1 cup canned pumpkin
  • 1 cup sugar
  • 3 tbsp flour
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • dash salt
  • 1/4 tsp baking soda
  • 1 pre-made pie crust


Pre-heat the oven to 350 degrees. Process all ingredients in a food processor or blender until smooth and creamy.
Pour into pie crust and bake for 45 to 50 minutes.
Allow cheesecake to cool slightly, then refrigerate. Cheesecake will set more upon chilling.


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