Vegan Caramel Pecan Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 cup (110 grams) roasted pecans, chopped
02 -
1 tablespoon (14 grams) coconut oil
03 -
1/2 cup (75 grams) pitted dates
04 -
1/4 teaspoon cinnamon
05 -
1 tablespoon (12 grams) coconut sugar, tightly packed
06 -
1/8 teaspoon salt
→ Filling
07 -
3 cups (435 grams) raw cashews
08 -
3/4 cup (180 ml) full-fat canned coconut milk
09 -
2/3 cup (160 ml) maple syrup
10 -
2 teaspoons vanilla extract
11 -
1/4 cup (56 grams) coconut oil, refined
12 -
3 tablespoons lemon juice
13 -
1/2 teaspoon salt
→ Caramel
14 -
2/3 cup (160 ml) coconut cream from a chilled can
15 -
1/4 cup (60 ml) maple syrup
16 -
1/4 cup (50 grams) coconut sugar, tightly packed
17 -
1/4 teaspoon salt
18 -
1 teaspoon vanilla extract
→ Topping
19 -
Prepared caramel
20 -
1 1/2 cups (165 grams) roasted pecans, chopped
# Instructions:
01 -
Line the bottom and sides of a 7-inch springform pan with foil. In a food processor with an S-blade, pulse all crust ingredients until the mixture comes together and sticks when pinched. Firmly press the crust into the bottom of the pan. Refrigerate or freeze while preparing the filling.
02 -
In a high-speed blender, combine all filling ingredients in the listed order. Blend for 30-60 seconds or until completely smooth. Pour the filling over the chilled crust and place the cheesecake in the freezer for about 2 hours, or until firm enough for the caramel topping.
03 -
Combine coconut cream, maple syrup, coconut sugar, and salt in a saucepan. Attach a candy thermometer and bring the mixture to a boil over medium heat, stirring frequently. Boil for 8-10 minutes until the mixture thickens. Remove from heat, stir in vanilla extract, and let cool slightly before using.
04 -
Evenly pour the caramel over the firm cheesecake. Garnish with chopped roasted pecans. Freeze the cheesecake for 9-12 hours until fully set. Defrost for 30-60 minutes at room temperature or overnight in the refrigerator before serving. Store in the refrigerator for 3-4 days for a softer consistency.
05 -
To roast pecans, place 2 1/2 cups (275 grams) of pecan halves on a baking sheet. Toast at 350°F (175°C) for 5-8 minutes, stirring halfway through. Cool completely before chopping.
# Notes:
01 -
For a firmer texture, freeze the cheesecake; for a softer consistency, store it in the refrigerator for up to 4 days.