the perfect little bite of fall yumminess
(i really did make these yesterday, i just forgot to post it. whoops!)
crust:
about 40 gingersnap cookies
5 T melted butter
2 T brown sugar
filling:
1 package (12 oz) silken tofu
1 container (8 oz) cream cheese (i used tofutti)
1 C canned pumpkin
1 C sugar
3 T flour
1⁄2 t ground ginger
1⁄2 t nutmeg
1 1⁄2 t cinnamon
1⁄8 t salt
1⁄4 t baking soda
preheat oven to 350.
line muffin tins with cupcake papers.
in a food processor, grind gingersnaps into fine crumbs. pour crumbs into a small bowl, add butter and brown sugar. mix to combine.
spoon equal amounts of crumb mixture into each paper and press down to flatten.
in a blender, combine all ingredients for filling and puree until smooth and well combined.
pour filling mix in each tin (these won't rise like regular muffins/cupcakes so you can fill them all the way to the top of the paper if you need to)
bake for 50 minutes. allow to cool to room temperature before placing in fridge. these are best if allowed to refrigerate for at least 6 hours (overnight in my case)
*makes 48 mini cheesecakes or 24 cupcake sized cheesecakes. or any combination of the two that you wish
pumpkin cheesecake, sans-dairy...i think i love you! thanks for this.
ReplyDeletethanks mm!
ReplyDeletejust some info on these...i made 24 mini's and a dozen cupcake sized. the larger ones were a bit difficult unwrapping once they were fully set (they kinda stuck to the paper). i would attempt making the larger ones without a paper liner and using a knife to encircle them and pop 'em out once done. just my two cents.
i also just realized (thanks to my mom) that i forgot to list pumpkin in the ingredients. you can't really have pumpkin cheesecakes without pumpkin. durrrrr.
ReplyDelete