Description
Silky vegan caramel pecan pie cheesecake promises indulgence without compromise, blending rich plant-based ingredients into a luxurious dessert. Sweet layers of creamy filling and nutty caramel create a heavenly experience you’ll savor with pure delight.
Ingredients
Scale
Crust Ingredients:
- 1/2 cup toasted pecans
- 14 vegan cookies (graham crackers or digestives)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 7 1/2 tablespoons (112 milliliters) vegan butter
Filling Ingredients:
- 1 1/2 cups soaked cashews
- 1 1/3 cups vegan cream cheese
- 2/5 cup pure maple syrup
- 1/2 cup vegan Greek-style yogurt
- 1/4 cup solid coconut oil
- 3 tablespoons coconut or brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
Topping Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons water
- 1/2 cup vegan heavy cream or full-fat coconut cream
- 1/2 teaspoon sea salt
- 1 tablespoon bourbon (optional)
- 1 1/2 cups pecans
Instructions
- Craft a robust crust by dry-roasting pecans in a skillet for 5-10 minutes until fragrant. Pulse toasted pecans with cookies, cinnamon, and salt in a food processor until finely ground.
- Incorporate melted vegan butter into the pecan-cookie mixture, processing until the texture resembles a cohesive, moist crumb. Press the mixture firmly into a parchment-lined springform pan, creating an even base layer. Freeze for 15 minutes to set.
- Combine all filling ingredients in a high-powered blender, processing until achieving an ultra-smooth, silky consistency with no visible lumps.
- Pour the creamy filling over the chilled crust, ensuring an even distribution. Refrigerate for 5-6 hours or freeze for 4 hours until completely set and firm.
- Create caramel by combining granulated sugar, brown sugar, and water in a heavy-bottomed saucepan. Heat over medium temperature, stirring occasionally until the mixture transforms into a deep golden amber color.
- Carefully whisk vegan butter into the caramel, followed by vegan heavy cream. Introduce vanilla extract, optional bourbon, and sea salt, stirring until the mixture becomes glossy and uniform.
- Fold toasted pecans into the caramel sauce, allowing the mixture to cool to room temperature and slightly thicken.
- Unmold the chilled cheesecake and generously drizzle the caramel pecan mixture across the surface, allowing it to cascade dramatically over the edges.
- Refrigerate the assembled dessert for an additional 30 minutes to help the caramel set. Serve chilled and store leftovers in an airtight container for up to 4 days or freeze for one month.
Notes
- Toast pecans carefully to enhance their nutty flavor and prevent burning, stirring frequently during the 5-10 minute process.
- Ensure a smooth, creamy filling by blending ingredients at high speed and scraping down the blender sides to incorporate all ingredients evenly.
- Use room temperature ingredients for the filling to achieve a silkier texture and prevent lumps in the cheesecake mixture.
- Create perfect caramel by watching the sugar closely and swirling the pan instead of stirring to prevent crystallization.
- Adjust sweetness by using alternative sweeteners like maple syrup or agave for a different flavor profile.
- Stabilize the cheesecake’s structure by chilling thoroughly before adding the caramel topping to prevent bleeding or sinking.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 313 kcal
- Sugar: 21 g
- Sodium: 112 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg