Name: Apple Pecan Cheesecake
Ingredients: 150 g vegan plain cookies; 3 ½ tbsp vegan butter (50 g); 1 cup coconut cream (220g); 8 oz vegan cream cheese; 1 heaping cup of soaked cashews (175 g); 1/2 cup sugar; 2 tbsp cornstarch; juice and zest of 1/2 lemon; 2 tsp vanilla bean paste or vanilla extract; pinch of salt; 2 medium apples; 1/4 cup pecans; 1/2 cup brown sugar; 1 tbsp vegan butter; 1/2 tbsp cinnamon; dash of vanilla; pinch of salt; 1 1/2 tbsp cornstarch; 2 tbsp cold vegan butter (cubed); 1/4 cup all-purpose flour; 2 tbsp brown sugar; 1 tbsp white sugar; 1 tbsp chopped pecans; 1/4 tsp cinnamon

Apple Pecan Cheesecake

Gaby Dimova

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Ingredients

Crust Ingredients

150 g vegan plain cookies
3 ½ tablespoon vegan butter 50 g

Cheesecake Filling Ingredients

1 cup coconut cream (220g) Make sure to refrigerate the coconut cream overnight before using! Scoop out the solid part that has formed on top and measure out 1 cup of this for the recipe.
8 oz vegan cream cheese
1 heaping cup of soaked cashews 175 g
½ cup sugar
2 tablespoon cornstarch
juice and zest of ½ lemon
2 teaspoon vanilla bean paste or vanilla extract
pinch of salt

Apple Pecan Topping Ingredients

2 medium apples
¼ cup pecans
½ cup brown sugar
1 tablespoon vegan butter
½ tablespoon cinnamon
dash of vanilla
pinch of salt
1 ½ tablespoon cornstarch

Streusel Topping Ingredients

2 tablespoon cold vegan butter cubed
¼ cup all-purpose flour
2 tablespoon brown sugar
1 tablespoon white sugar
1 tablespoon chopped pecans
¼ teaspoon cinnamon

Instructions

To make the crust, add the cookies to a food processor and pulse until they are crushed. Add the melted butter and pulse until well combined.
Line a springform pan (I used a 9") with parchment paper and grease it. Transfer the crust to the pan and pack it in, making sure to bring it up to the sides of the pan. Set aside.
In a clean food processor, combine coconut cream, cream cheese, cashews, sugar, cornstarch, lemon juice, zest, vanilla, and salt. Blend until super smooth. Pour the filling on top of the crust. Place the cheesecake in the freezer while you prepare the apple topping.
Chop the apples and pecans and add them to a large pan over medium heat. Add the sugar, butter, cinnamon, vanilla, and salt and cook for 7-10 minutes, until the apples have softened significantly. Add the cornstarch and whisk well, making sure to break up any clumps. Cook for another 2-3 minutes and remove from heat.
Transfer the apple & pecan filling to a heat-safe dish and place in the fridge to cool off for a few minutes.
To prepare the streusel topping, combine the cubed cold butter with the flour, sugar, pecans, and cinnamon, and use your hands to incorporate them into each other.
Remove the cheesecake and apples from the freezer/fridge. Add the apples on top of the cheesecake, then top with the streusel.
Now it's time to make our water bath. Wrap the bottom of the cheesecake with foil. This is to make sure no water gets into the cheesecake. Place the cheesecake inside a larger baking tray. Add about 1 cup of water to the tray and place the cheesecake in the oven for 50-60 minutes at 350°F/175°C. Try not to open the door while the cheesecake is baking!
Once the cheesecake has finished baking, remove it from the oven and allow it to fully cool off. Once the cake has fully cooled, place it in the fridge for at least 4-5 hours to set. It's a labor of love and a lot of waiting, but I promise it's worth it!
Once the cake is ready, drizzle some vegan caramel on top, slice, and dig in!