Saturday, January 12, 2008

pumpkin cheesecake cups

ingredients (for the crust):

1 1/2 cup graham cracker crumbs
4 tbsp margarine, melted
2 tbsp sugar

ingredients (for the cheesecake):

1 cup (8 oz) vegan cream cheese
1 pkg tofu in aseptic container (like mori-nu)
1/4 cup agave nectar
1/4 cup sugar
2 tbsp cornstarch
1 1/2 tbsp lemon juice
1 tsp vanilla

1/2 cup pumpkin puree (not pumpkin pie filling)
4 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg


preheat oven to 350F. line cupcake pan with liners of your choice.

for the crust:

mix crust ingredients together until blended, and put about 1/8 cup in the bottom of each cupcake liner, and press down the crust with another cupcake liner, or bottom of a shot glass, or something similar.

for the cheesecake:

in a blender or food processor, mix the first 7 cheesecake ingredients, through the vanilla, until extremely smooth and creamy. put about 2 tbsp of this mixture in the bottom of each cheesecake wrapper. it's okay if it's not completely level, because the end result won't be level either.

to the remaining mixture, add the rest of the ingredients, and blend until extremely smooth. divide mixture among the cupcakes (about 1/2 cup per cupcake liner), and leave the mixture heaping in the middle. (it will flatten when baking.)

bake for 30-35 minutes, until tops look set (slightly drier than how they started). allow to cool (preferably on wire rack) and then transfer to the refrigerator. they're edible after a few hours (3 or 4) but they get positively amazing after setting overnight in the fridge.

modified from the fat free vegan blog.

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