Pumpkin Tofu Cheesecake

INGREDIENTS

INSTRUCTIONS

Make the graham cracker crust: In a food processor or blender,  process
the graham crackers on high speed until they are finely  ground. Add
the margarine and pulse until the mixture resembles  coarse crumbs. Pat
the mixture into a thick layer in the bottom of an  8-inch springform
pan, or thinner layers in 2 (9-inch) pie plates.  Make the filling:
Have all the ingredients at room temperature.  Preheat the oven to 325
degrees. In a food processor or blender,  puree the tofu until smooth.
Add the sugar, spices, soy cream cheese,  and vanilla and process until
smooth. Scrape down the sides as  necessary.  Pour the tofu mixture
into the prepared pie crusts and bake for 50  minutes, until the
cheesecake mixture is firm.  Turn the oven off, leaving the cake in the
oven for 1 hour. Remove  and cool to room temperature. Refrigerate the
cheesecake overnight.  Serve slightly chilled.  Yield: 2 (9-inch)
cheesecake  Converted by MC_Buster.  Per serving: 2339 Calories (kcal);
86g Total Fat; (32% calories from  fat); 13g Protein; 386g
Carbohydrate; 0mg Cholesterol; 1821mg Sodium  Food Exchanges: 8 1/2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0  Fruit;  Recipe by: COOKING
LIVE SHOW #CL9389  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 2876
Calories From Fat: 844
Total Fat: 95.6g
Cholesterol: 0mg
Sodium: 3617.7mg
Potassium: 1780.1mg
Carbohydrates: 452.6g
Fiber: 21.5g
Sugar: 331.7g
Protein: 62.7g