With Thanksgiving right around the corner, it’s time to start thinking about healthier options for dessert! This Pumpkin Cheesecake recipe is made without the cream cheese, using tofu and Tofutti Better Than Cream Cheese instead! Topped generously with 100% all-natural, non-GMO skinny truwhip, it is a delectable and delicious dessert!
Pumpkin Cheesecake (‘No Cheese”)
12 oz. firm silken tofu
8 oz. Tofutti Better Than Cream Cheese
1 cup pumpkin puree
1 cup sugar (“Mom” prefers organic sugar or Stevia in the Raw)
3 tablespoons flour
1/2 teaspoon ginger
1-1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon baking soda
1/8 teaspoon salt
1 graham cracker crust
1 carton Truwhip
Preheat oven to 350 deg.
In blender or food processor, puree all ingredients except crust and Truwhip. Pour into crust.
Bake 350 deg. for 50 min. Cool at least 30 min.
Cover top of pie with generous amount of Truwhip.
truwhip and truwhip skinny are the first frozen whipped toppings that are 100% natural and gluten-free. Unlike other chemical-laden whipped dairy concoctions, truwhip contains no high fructose corn syrup, no hydrogenated oils, no polysorbate 60, no trans fats and no GMOs. truwhip is also certified gluten-free and Kosher. Available at Wal-Mart and Kroger, as well as grocery stores nationwide. http://www.truwhip.com/
*Samples of truwhip, recipe and image courtesy of truwhip.*