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!
Ingredients:
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
Instructions:
- 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.
- 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.
- 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.
- 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.
- Add the Topping: After the cheesecake has baked for 30 minutes, carefully add the pecan caramel topping, spreading to the edges.
- Continue Baking: Return the cheesecake to the oven and bake for an additional 45-50 minutes.
- Cooling Phase: Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- 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.
- 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.
- 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!
