Ginger Bottom Pumpkin Cheesecake

 

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

  • Prepare gingerbread cookies, and roll to ¾ inch balls. Flatten slightly and bake for 7 minute. When cooled, place into the bottom of a lined cupcake pan. (I also made smaller ginger cookies to put on the top. About ½ inch balls, baked for 5 minutes. You might need more or less time depending on the size. The cookies are done when they start to crack on the top.)
  • Preheat the oven to 350 C.
  • Using an electric mixer, combine the cream cheese, ½ a cup of sugar, vanilla, silken tofu and arrowroot powder.
  • Remove 1 ½ cup of the mixture and blend in the rest of the sugar, pumpkin and spices.
  • Scoop 1 ½ TBSP (or 1 purple cookie scoop) into each cupcake liner and swirl with a knife (or chopstick ! :D)
  • Bake for 30-35 minutes

*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.

 

Ginger Bottom Pumpkin Cheesecake

 

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 Cheesecakes½ recipe of Gingerbread Cookies2 (8 oz) pack of vegan cream cheese½ 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

  • Prepare gingerbread cookies, and roll to ¾ inch balls. Flatten slightly and bake for 7 minute. When cooled, place into the bottom of a lined cupcake pan. (I also made smaller ginger cookies to put on the top. About ½ inch balls, baked for 5 minutes. You might need more or less time depending on the size. The cookies are done when they start to crack on the top.)
  • Preheat the oven to 350 C.
  • Using an electric mixer, combine the cream cheese, ½ a cup of sugar, vanilla, silken tofu and arrowroot powder.
  • Remove 1 ½ cup of the mixture and blend in the pumpkin and spices.
  • Scoop 1 ½ TBSP (or 1 purple cookie scoop) into each cupcake liner and swirl with a knife (or chopstick ! :D)
  • Bake for 30-35 minutes

*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.

 

Advertisements