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Vegan Pecan Pie Cheesecake
Vegan Pecan Pie Cheesecake

Vegan Pecan Pie Cheesecake
Vegan Pecan Pie Cheesecake
Source
Ingredients:
1
Servings
  • 1
    item
     crust
  • 1320
    ml
     graham cracker crumbs (use gluten-free if needed)
  • 120
    ml
     finely chopped pecans
  • 60
    ml
     coconut oil, melted
  • 2
    tbsp
     maple syrup
  • 1
    item
     cheesecake filling
  • 480
    ml
     raw cashews, soaked overnight and drained
  • 240
    ml
     full-fat coconut milk
  • 120
    ml
     maple syrup
  • 2
    tbsp
     lemon juice
  • 2
    tsp
     vanilla extract
  • 0.25
    tsp
     salt
  • 1
    item
     pecan topping
  • 240
    ml
     pecan halves
  • 120
    ml
     coconut sugar
  • 60
    ml
     maple syrup
  • 2
    tbsp
     coconut oil
  • 1
    tsp
     vanilla extract
  • 1
    item
     pinch of salt
Vegan Pecan Pie Cheesecake
Instructions:
  1. Prepare the Crust: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium bowl, mix the graham cracker crumbs, chopped pecans, melted coconut oil, and maple syrup until well combined.
  3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  4. In a high-speed blender or food processor, combine the soaked cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt. Blend until completely smooth and creamy.
  5. Pour the filling over the cooled crust and spread it evenly. Tap the pan gently on the counter to remove any air bubbles.
  6. Bake the Cheesecake: Place a baking dish filled with hot water on the lower rack of the oven to create steam.
  7. Bake the cheesecake for 50-60 minutes, until the edges are set but the center is still slightly jiggly.
  8. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours or overnight.
  9. Prepare the Pecan Topping: In a medium saucepan, combine the coconut sugar, maple syrup, and coconut oil. Cook over medium heat, stirring constantly, until the mixture begins to bubble.
  10. Add the pecan halves, vanilla extract, and a pinch of salt. Stir to coat the pecans evenly and cook for another 2-3 minutes until the mixture thickens slightly.
  11. Let the topping cool for a few minutes, then pour it over the chilled cheesecake. Spread the pecans evenly.
  12. Remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve.
  • 1
    item
     crust
  • 1320
    ml
     graham cracker crumbs (use gluten-free if needed)
  • 120
    ml
     finely chopped pecans
  • 60
    ml
     coconut oil, melted
  • 2
    tbsp
     maple syrup
  • 1
    item
     cheesecake filling
  • 480
    ml
     raw cashews, soaked overnight and drained
  • 240
    ml
     full-fat coconut milk
  • 120
    ml
     maple syrup
  • 2
    tbsp
     lemon juice
  • 2
    tsp
     vanilla extract
  • 0.25
    tsp
     salt
  • 1
    item
     pecan topping
  • 240
    ml
     pecan halves
  • 120
    ml
     coconut sugar
  • 60
    ml
     maple syrup
  • 2
    tbsp
     coconut oil
  • 1
    tsp
     vanilla extract
  • 1
    item
     pinch of salt
1
Servings
0

Prepare the Crust: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.

In a medium bowl, mix the graham cracker crumbs, chopped pecans, melted coconut oil, and maple syrup until well combined.

Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

In a high-speed blender or food processor, combine the soaked cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt. Blend until completely smooth and creamy.

Pour the filling over the cooled crust and spread it evenly. Tap the pan gently on the counter to remove any air bubbles.

Bake the Cheesecake: Place a baking dish filled with hot water on the lower rack of the oven to create steam.

Bake the cheesecake for 50-60 minutes, until the edges are set but the center is still slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours or overnight.

Prepare the Pecan Topping: In a medium saucepan, combine the coconut sugar, maple syrup, and coconut oil. Cook over medium heat, stirring constantly, until the mixture begins to bubble.

Add the pecan halves, vanilla extract, and a pinch of salt. Stir to coat the pecans evenly and cook for another 2-3 minutes until the mixture thickens slightly.

Let the topping cool for a few minutes, then pour it over the chilled cheesecake. Spread the pecans evenly.

Remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve.

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