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Cinnamon Cappuccino Tofu Cheesecake

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Serves 8 | 

A yummy twist on a classic dessert.

Ingredients:

1 1/4 cups finely ground cracker crumbs
6 tablespoons margarine
1 1/2 lb soft tofu
1 cup sugar
8 oz cheese
1/3 cup brewed espresso
1 teaspoon ground cinnamon

Directions:

  1. Combine graham cracker crumbs and margarine in a blender and pulse until mixture reaches the consistency of coarse crumbs. Pat the mixture in a thick layer in the bottom of a non-stick 9-inch pie pan. Set aside.
  2. Preheat oven to 350° F.
  3. Place tofu in a blender and puree until smooth. Add sugar, cream cheese, espresso and cinnamon, pulse until smooth.
  4. Pour the mixture into the crust in the pie pan and place in the oven to bake for 50 minutes.
  5. After 50 minutes, turn off the oven. Leaving the cheesecake in the oven for 1 hour. Remove from the oven and place in the refrigerator overnight.
  6. Remove from the refrigerator and let sit for 30 minutes before serving.
Main Ingredient: Tofu/Soy
Cooking Method: Bake
Course: Dessert
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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