GF + Vegan Gingerbread Pumpkin Cheesecake
1/2 container Because Cookie Dough Gingerbread cookie dough
2 tbs sugar (I used white but you can substitute your preferred unrefined sugar)
1/4 cup melted Earth Balance
1 tsp vanilla
PUMPKIN CHEESECAKE INGREDIENTS
(from Minimalist Baker)
1.5 cups cashews, soaked in hot water for 1 hour
1/4 cup + 1 tbs coconut milk (light or full fat)
1/4 cup + 1 tbs pumpkin puree
1/2 cup maple syrup
3 tbs olive oil
1 tsp vanilla
1 tsp cinnamon and/or pumpkin pie spice
1 pinch sea salt
Soak the cashews uncovered in a bowl of boiling water for 1 hour then drain.
Pre-heat your oven to 350F. Roll the cookie dough between two pieces of parchment paper. You want to roll it very thin so that it gets crispy. To about 1/8 inch. You will break it apart after baking so don't worry about the shape you roll it or if it is too thin. The only thing you have to watch is that it does not burn which is more likely to happen if it is super thin. Put the bottom parchment sheet with the rolled dough on a baking sheet and peel off the top parchment paper. Bake it for about 8-10 minutes. Remove it from the oven to cool on the counter or in the fridge.
Once it is done cooling, break apart the gingerbread and put it in a blender or food processor until it is finely ground. You want tiny crumbs. Don't blend it too long otherwise it will turn into a butter. Mix the butter, sugar, and vanilla with the crumbs and stir until combined. Spoon 1-2 tablespoons into each cup of a lined cupcake tin. You should have some crumbs left over to use as a topping. Then use the back of a spoon to press down each cup so the crumbs are tightly packed. Put this in the oven to bake for another 8-10 minutes. Remove and cool.
For the filling, just add all the ingredients to a blender and blend until smooth. Then pour the filling into each cup. Give the cupcake tin a little shake so that the cheesecakes look smooth. Then put the tin in the freezer for 4-6 hours.
Once they have hardened, remove the cheesecakes from the tin. You can remove the liners or leave them if you wish! I topped them with coconut whipped cream (coconut cream and powdered sugar whipped together) and the left over gingerbread crumbs. Store the cheesecakes in the freezer. Let them thaw on the counter for about 20 minutes before eating, or microwave them for about 15 seconds.