For Thanksgiving weekend, I wanted to make something special. I hadn’t ever made a cheesecake before so I thought I’d try it out. I wondered about the crust for a long time before deciding to make it a ginger cookie, which turned out great. I was nervous making this for a special dinner and the amount of question marks I wrote on the first draft recipe also put me a little on edge. In the end, the cakes turned out and everyone seemed to like them.
|Ginger Bottom Mini Pumpkin Cheesecakes Makes 12 Cupcakes
½ recipe of Gingerbread Cookies
(8 oz) pack of vegan cream cheese
½ cup, ¼ cup white sugar
1 t vanilla
½ cup silken tofu, blended in a food processor
1.5 t arrowroot powder, or cornstarch, sifted
1 cup pumpkin puree
1 t cinnamon
1 pinch cloves, ginger and nutmeg
*I made 1.5 times this recipe and there was about ½ a batch left. I used a 6 inch springform cake pan lined with ginger cookies for the rest of the batter. I baked it for 55 minutes and let it sit in the fridge overnight. It came out very very good.