Caramel Pecan Cheesecake (Print Version)
# Ingredients:
01 -
1/2 cup toasted pecans (for crust).
02 -
14 vegan cookies (e.g., graham crackers or digestives).
03 -
1 tsp ground cinnamon (for crust).
04 -
1/2 tsp sea salt (for crust).
05 -
7 1/2 tbsp vegan butter (for crust and topping).
06 -
1 1/2 cups soaked cashews (4 hours in water, then drained, for filling).
07 -
1 1/3 cups vegan cream cheese (for filling).
08 -
2/5 cup pure maple syrup (for filling).
09 -
1/2 cup vegan Greek-style yogurt (for filling).
10 -
1/4 cup solid coconut oil (for filling).
11 -
3 tbsp coconut or brown sugar (for filling).
12 -
1 tbsp vanilla extract (for filling and topping).
13 -
1 tbsp lemon juice (for filling).
14 -
1/2 cup granulated sugar (for topping).
15 -
1/2 cup brown sugar (for topping).
16 -
2 tbsp water (for topping).
17 -
1/2 cup vegan heavy cream or full-fat coconut cream (for topping).
18 -
1/2 tsp sea salt (for topping).
19 -
1 tbsp bourbon (optional, for topping).
20 -
1 1/2 cups pecans (for topping).
# Instructions:
01 -
Toast pecans in a skillet for 5-10 minutes. Pulse them with cookies, cinnamon, and salt in a food processor. Add melted vegan butter and process until the mixture resembles a soft dough. Press into the base of a parchment-lined cake tin and freeze.
02 -
Blend all filling ingredients in a high-speed blender until smooth and creamy. Pour over the prepared crust and refrigerate for at least 5 hours or freeze for 4 hours until set.
03 -
To prepare the caramel topping, heat granulated sugar, brown sugar, and water in a saucepan over medium heat until a deep golden caramel forms.
04 -
Gradually whisk in the vegan butter, followed by vegan heavy cream or full-fat coconut cream. Stir in vanilla extract, bourbon (if using), and sea salt. Fold in the pecans and let the mixture cool to room temperature.
05 -
Remove the cheesecake from the pan and spoon the cooled caramel pecan mixture on top. Let the caramel flow over the edges for a decorative finish.
06 -
Serve the cheesecake chilled. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
# Notes:
01 -
Vegan Caramel Pecan Pie Cheesecake combines creamy no-bake cheesecake with a rich, buttery caramel pecan topping.
02 -
Perfect for holidays, special occasions, or as an indulgent dessert for any day.