Decadent Vegan Caramel Pecan Cheesecake

Unveil the ultimate indulgence with this vegan caramel pecan cheesecake, perfect for the holiday season. Imagine a rich and creamy caramel-infused cheesecake, nestled in a crisp ginger-pecan crust, and crowned with a sticky, sweet pecan topping. It’s a heavenly dessert that’s entirely vegan, dairy-free, and egg-free, yet so deliciously decadent that it’ll keep everyone guessing!


For the Ginger Pecan Crust:

  • 1 1/2 cups (200 g) ginger spice cookies, crumbed
  • 1/2 cup (65 g) toasted pecans
  • 1/3 cup (87 g) vegan butter, melted

For the Brown Sugar Cheesecake Batter:

  • 4 (8-ounce) containers (32 ounces total) vegan cream cheese, at room temperature
  • 1 cup (240 g) dairy-free yogurt or sour cream, at room temperature
  • 1 cup (240 mL) vegan heavy cream
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar
  • 8 tbsp (80 g) cornstarch or arrowroot starch
  • 1 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 3–4 cups boiling water, for the water bath

For the Pecan Caramel Topping:

  • 2 cups (260 g) toasted pecan halves
  • 5 tbsp vegan butter
  • 2/3 cup (160 g) light brown sugar
  • 1 tsp cinnamon
  • 1/4 cup (60 mL) vegan heavy cream or coconut cream


  1. Toast the Pecans: Preheat your oven to 400°F (204°C). Spread all the pecans on a parchment-lined baking sheet and toast for 7-8 minutes until fragrant. Remove and cool for 5 minutes. Maintain the oven’s temperature.
  2. Prepare the Water Bath: Before moving on, boil 3-4 cups of water for the water bath. Have this ready to go before you begin baking the cheesecake.
  3. Bake the Cheesecake: Place the springform pan with the crust and batter into the oven on a middle rack, and carefully pour the boiling water into a pan on the lower rack to create a humid environment. Bake the cheesecake for 30 minutes without the pecan topping to ensure even cooking.
  4. Make the Pecan Caramel Topping: While the cheesecake begins its baking, melt vegan butter with brown sugar in a saucepan until almost melted. Reduce heat, add cinnamon and cream, stirring vigorously. Stir in toasted pecans until well coated.
  5. Add the Topping: After the cheesecake has baked for 30 minutes, carefully add the pecan caramel topping, spreading to the edges.
  6. Continue Baking: Return the cheesecake to the oven and bake for an additional 45-50 minutes.
  7. Cooling Phase: Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
  8. Chill: Remove the cheesecake from the oven and let it sit at room temperature for 15 minutes before refrigerating for 3-4 hours or overnight.
  9. Finishing Touches: Once chilled, release the cheesecake from the springform pan, and add any additional toppings such as vegan caramel or whipped cream before serving.
  10. Serve and Store: Slice, serve, and bask in the holiday cheer! Keep any leftovers refrigerated in an airtight container for up to 4 days or freeze for up to 3 months.

Relish in the celebration with each bite of this festive vegan masterpiece that promises to be the star of your dessert table!

content team

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