Easy Brown Sugar Cheesecake with Pecan Cookie Base [Vegan & Gluten-free]
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Prep Time: 10 minutes
Cook Time: 60 minutes
Servings: 10-12 people
Prep Time
10 minutes
Cooking Time
60 minutes
Servings
people 10-12

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INGREDIENTS:
people
  • Cookie Pecan Base
  • 3/4 cup pecans
  • 1 1/4 cup almond meal
  • 2 tbs dark brown sugar
  • 1/4 cup vegan butter (melted)
  • Brown Sugar Filling
  • 2 tubs tofutti: better than cream cheese (about 400g)
  • 1 packet firm tofu (about 300g)
  • 1/4 cup brown rice flour
  • 3 tbs fresh lemon juice
  • 2 tsp vanilla extract
  • 2/3 cup dark brown sugar
  • Brown Sugar Sauce
  • 1/3 cup dark brown sugar
  • 2 tbs vegan butter
  • 2 tbs coconut cream
  • 1/2 tsp vanilla extract
INSTRUCTIONS:
  1. Preheat an oven to 200C and grease (with a bit of vegan butter) and line a 20cm spring form tin with baking paper (with the paper extending as much up the sides of the tin as possible).
Pecan Cookie Base
  1. Add pecans to a food processor and blitz until very fine. Add in the remaining ingredients and blitz until a soft dough is formed.
  2. Press the cookie dough into the base and up the sides a bit of the tin, using wet fingers, the back of a wet spoon, or the bottom a round glass to get an even base.
  3. Bake for 15-20 minutes (or until just lightly browned). Set aside and turn oven down to 180C.
Brown Sugar Filling
  1. Blitz all ingredients in a food processor until very smooth. Pour into base an bake for 50-60 minutes (checking after 45 minutes). You want the top of the cheesecake to be an even golden/caramel colour with nearly no wobble in the centre.
  2. When cooked, take the cheesecake out of the oven, allow to cool completely before refrigerating for a few hours to firm up. When ready, pop the cheesecake very carefully out of the springform tin (you may need to run a butterknife under hot water to help separate the cheesecake from the tin).
Brown Sugar Sauce
  1. Place all ingredients into a small saucepan and stir over a low heat until the sugar has dissolved. Increase the heat and get the mixture to bubble for about 30 seconds. Set aside to cool completely before drizzling over the cheesecake (sauce will thickens more as it cools).
NOTES:

 

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