Apple Pie Cheesecake {Vegan + Gluten Free}

Apple Pie Cheesecake

I hosted Thanksgiving dinner at my house again this year. There's something very magical to me about having my family around and getting together during this time of year. I absolutely love it. I started planning my menu weeks in advance this year and was very excited when I came across this recipe by Allyson Kramer for an Apple Pie Cheesecake. This was my first stab at it and I'll probably make some adjustments to the filling next go round (I'm thinking Christmas/Kwanzaa in a few weeks), but all-in-all it was a hit! Even though I wasn't big on cheese prior to adopting a vegan lifestyle, cheesecake was one of those things I hated to give up. And who doesn't love apple pie? The thought of putting two of my favorite desserts together is ingenious to me. I just had to give it a try! Apple Pie Cheesecake {Vegan + Gluten Free}


Ingredients

baked pecan crust

Crust:

  • 3 cups whole pecans
  • 4 tbsp granulated sugar
  • 3 tbsp superfine brown rice flour
  • 6 tbsp melted vegan margarine

Filling:
3 cups whole pecans

Ready to bake cheesecake

  • 2 tbsp almond milk
  • 3 tbsp lemon juice
  • 3 tubs tofutti better than cream cheese
  • 1 package (19 oz) extra firm regular tofu (not silken)
  • 1 tsp vanilla bean paste, or one scraped vanilla bean pod
  • 1/2 cup packed brown sugar
  • 1 1/2 tsp cinnamon
  • 3/4 tsp cloves
  • 6 tbsp superfine brown rice flour

Topping:

Caramelized Apples

  • 2-3 medium sized honeycrisp or granny smith apples
  • 2 tbsp cold vegan margarine, cut into small bits
  • 1 1/2 cups packed brown sugar
  • 1/4 cup potato starch mixed with 1/4 cup very cold water

Directions

Crust:

To make crust, preheat oven to 400 °F. Pulse pecans, sugar and superfine brown rice flour in food processor until crumbly. Stir in melted vegan margarine with fork until well mixed. Press mixture into springform pan until crust is about 1/4 inch thick. Bake in preheated oven for 13 minutes. Let cool slightly and reduce heat to 325 °F.

Filling:

Place all ingredients for filling into bowl and stir together until roughly mixed. Transfer to food processor and blend until smooth. Spread  the contents of food processor evenly into baked crust and place in oven.

Bake for 70 minutes. Turn off oven, but leave cheesecake in oven for an additional hour. Remove from oven and let cool on wire rack until room temp. Chill in fridge for a few hours before making topping.

Topping:

Slice apples thinly, leaving peels on apples. Toss with margarine and place into small frying pan. Saute over medium heat until apples are softened and a good amount of water has been produced. Stir in brown sugar and let mixture cook over medium heat until bubbly. Add in potato starch mixed with water, stirring constantly until thickened. Remove from heat and let cool slightly.

Top cheesecake with apple mixture and chill in fridge for a few more hours or preferably overnight until firm. Slice and serve.

Posted on December 11, 2013 and filed under Recipes, Wellness.