Pecan Pie Cheesecake |
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Graham Cracker Crust
| 1/3 | cup | vegan butter, melted | ||
| 9 | pieces | vegan graham crackers, crushed | ||
| 1 | tablespoon | brown sugar | ||
| 1 | pinch | sea salt | ||
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Mix vegan graham crackers, brown sugar, and sea salt.
Then add in sea salt until a crumbly texture appears.
Press the crust into the bottom of your pan tightly.
Vegan Cheesecake
| 6 | ounces | Tofutti vegan sour cream | ||
| 8 | ounces | Tofutti vegan cream cheese | ||
| 1.5 | tablespoons | maple syrup | ||
| 1/4 | cup | brown sugar | ||
| 1 | teaspoon | vanilla extract | ||
| 2 | teaspoons | lemon juice | ||
| 1 | portion | graham cracker crust | ||
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Preheat oven to 350F.
Mix all ingredients in a bowl, and whip until well combined.
Pour mixture from step 2 onto graham cracker crust, and bake in the oven for 50 - 55 minutes.
Let it cool to room temperature, and then cool in the fridge for at least 6 hours.
Pecan Pie Topping
| 1.5 | cups | pecans | ||
| 1/4 | cup | plant based heavy cream | ||
| 1/3 | cup | vegan butter | ||
| 1/2 | teaspoon | cinnamon powder | ||
| 1/4 | teaspoon | sea salt | ||
| 1/2 | cup | brown sugar | ||
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Melt vegan butter on low heat, then add brown sugar. Let it hit a boil, and keep stirring.
Stir in plant based heavy cream, cinnamon powder, and sea salt.
Add in pecans, and coat in the mixture made in step 2.
Remove from heat, and let it cool for a few minutes. It will thicken while it cools.
When it is cooled, top the cheesecake with the pecan pie topping. Serve.