Prepare to be captivated by this Vegan Caramel Pecan Cheesecake, a luxurious dessert that combines the creamy texture of cheesecake with the rich flavors of caramel and toasted pecans. Perfect for any gathering, this cheesecake is sure to become a new favorite.
Ingredients
For the Crust:
- 50g (½ cup) pecans
- 140g (14 cookies) ginger nut biscuits, digestive biscuits, or vegan graham crackers
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 60g (7 ½ tbsp) vegan butter
For the Cheesecake:
- 200g (1 ½ cups) cashews, soaked (see note)
- 300g (1 ⅓ cups) vegan cream cheese
- 100ml (⅖ cup) pure maple syrup
- 120g (½ cup) vegan Greek-style yogurt, or alternative
- 55g (¼ cup) solid coconut oil
- 3 tablespoons coconut sugar or brown sugar
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 tablespoon lemon juice
For the Topping:
- 100g (½ cup) granulated sugar
- 100g (½ cup) brown sugar
- 30ml (2 tbsp) water
- 60g (7 ½ tbsp) vegan butter, cubed
- 120ml (½ cup) vegan heavy cream, room temperature
- ½ teaspoon sea salt
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 tablespoon Bourbon (optional)
- 150g (1 ½ cup) pecans
Instructions
- Begin by lining a 7″ or 8″ cake tin with parchment paper.
- Toast the pecans for the crust in a skillet, then process with cookies, cinnamon, and salt until fine. Blend in butter, press into the base of the pan, and freeze.
- For the filling, blend all ingredients until smooth and creamy. Pour into the pan and refrigerate for at least 5 hours or overnight, or freeze for 4 hours.
- For the caramel, melt sugars with water, then whisk in butter and cream. Add salt, vanilla, and Bourbon. Stir in pecans and let cool.
- Spoon the caramel topping over the set cheesecake.
Sharing the Sweetness
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