Pumpkin cheesecake cupcake

Cheesecupcake? Cupcheesecake? Whatever. Delicious. The recipe is loosely based off of the pumpkin tofu cheesecake from La Dolce Vegan, but with necessary substitutions based on ingredient scarcity.

Ingredients

• 425g firm tofu and 300g silken tofu (I was short and used 350g firm tofu and an 8oz tub of Tofutti creamcheese)
• 1¼ cups sugar
• 1 cup pumpkin purée
• ¼ cup flour
• 1 tsp vanilla extract
• ½ tsp maple extract (I used about 2 tbsp maple syrup)
• 1 tsp cinnamon
• ½ tsp salt
• ¼ tsp ground ginger (I doubled this as I love ginger)
• ¼ tsp ground cloves
• 1 tbsp maple syrup (Omitted as per above)

The crust was just graham cracker crumbs with a bit of melted margarine and sugar.

Method

1. In a set of about 8 ramekins, crumble the crust into the corners, forming a thin bottom and a reasonable ring around the outside.
2. Blend the above ingredients (wet first, then dry) and pour the smooth mixture into the ramekins, on top of the crumble crust
3. If desired, sprinkle some crumbled pecans, sugar and cinnamon on top. Drizzle some maple syrup if you’d like too. It’s not necessary, but they spice up an otherwise bland surface.
4. Bake for 75 minutes at 150°C then let cool overnight in the fridge.