Vegan Apple Crumb Cheesecake
Try this Vegan Apple Crumb Cheesecake recipe, or contribute your own.
Try this Vegan Apple Crumb Cheesecake recipe, or contribute your own.
- for the cheesecake
- for the crust
- salt 1/4 teaspoon
- vanilla extract 2 teaspoons
- all purpose flour 2 tablespoons (15g)
- graham crackers 6 sheets (approx 1 cup of crumbs)
- gingersnap cookies 6-8 small cookies (approx 1 cup
- light brown sugar 2 tablespoons *optional you can
- vegan butter melted 4 tablespoons
- ground cinnamon 1/4 teaspoon
- ground ginger 1/4 teaspoon
- vegan cream cheese 12oz (170g)
- firm tofu 4 ounces (112g)
- melted vegan butter 2 tablespoons (28g)
- sugar 3/4 cup (150g)
- cornstarch 4 tbs (40g)
- the plant based egg1 teaspoon (2.4g)
- ground cinnamon 1/2 teaspoon *i forgot to mention
- plant milk scant cup - 7 fluid ounces (207ml)
- vegan lactic acid 1 1/2 teaspoons (or 1 1/2 teaspo
- 1/2 can apple pie filling or 1/2 recipe homemade apple fil
- for the streusel topping
- vegan light brown sugar packed 2 1/2 tablespoons (
- vegan granulated sugar 4 tablespoons (50g)
- ground cinnamon 1/4 teaspoon
- vegan butter 5 tablespoons (70g)
- cake flour 3/4 cup + 1 tablespoon (98g)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- First prepare the streusel topping by combining brown sugar, granulated sugar and vegan butter and get it creaming on medium high speed.
- Add the cinnamon and salt and then the flour and mix until it comes together and it will look like a soft cookie dough.
- Sprinkle it out onto a parchment lined sheet pan and freeze while you prepare the cheesecake.
- If you are making your own apple pie filling, prepare the recipe according to the instructions on that blog post, then reserve.
- Next make the crust: combine the melted vegan butter with the graham crumbs and ginger cookies, the spices and the sugar, in a food processor and process to the consistency of wet sand.
- Press it into the bottom of a greased and parchment lined 7" cake pan and then freeze while you prepare the cheesecake batter.
- For the cheesecake, combine all the ingredients together in a food processor or blender and process smooth.
- Pour the cheesecake batter into the prepared crust and bake in a water bath in a preheated 350°F oven for 45 minutes.
- Then carefully remove the cheesecake (it will not be fully baked), top with the apple pie filling and then the streusel crumbs and return to the oven for another 20 minutes to bake all the way.
- After the total 65 minutes of bake time, turn the oven off but leave the cheesecake inside to cool for another 40 minutes, then refrigerate for at least 5 hours or overnight before unmolding.
My Vegan Apple Crumb Cheesecake Adventure: A Deliciously Unexpected Journey
As a busy working mom, finding time to bake is a luxury, not a given. But sometimes, the craving for something sweet and comforting hits, and you just have to answer the call. That’s exactly what happened last week. I’d been eyeing a vegan apple crumb cheesecake recipe for weeks, intrigued by the promise of a rich, decadent dessert without any of the guilt. I’m not strictly vegan, but I’m always looking for ways to incorporate more plant-based options into my diet, both for my health and for the environment. The recipe looked complex, a bit intimidating even, with its multiple steps and seemingly endless ingredients. But, armed with my trusty kitchen timer and a healthy dose of determination, I decided to take the plunge.
The journey began with a seemingly simple task: making the streusel topping. Even this initial step proved more involved than I’d anticipated. The precise measurements, the careful creaming of the vegan butter, the careful balance of spices – it all felt like a delicate dance. Yet, as I watched the ingredients transform into a crumbly, fragrant mixture, a sense of accomplishment began to bloom. The scent of cinnamon and brown sugar filled my kitchen, a comforting aroma that promised deliciousness. After the topping was safely tucked away in the freezer, I moved onto the crust, a satisfyingly simple process of combining graham cracker crumbs, ginger cookies, and melted vegan butter. Pressing this into the cake pan felt almost meditative; a quiet moment of preparation amidst the swirling chaos of the recipe.
The cheesecake batter itself was surprisingly easy to create. The food processor became my best friend, whirring away as I fed it vegan cream cheese, tofu (yes, tofu!), plant-based milk, and a touch of magic in the form of vanilla extract. The resulting mixture was smooth, creamy, and strangely alluring. The baking process was a slow, patient affair, a carefully monitored water bath ensuring that the cheesecake baked evenly. The wait was long but worth it! The final 20 minutes of baking, with the apple pie filling and the heavenly streusel topping, were like a delicious crescendo to the culinary symphony. As the oven timer dinged, announcing the completion of my baking adventure, the scent alone told me that I had achieved something truly special. I let the cheesecake cool completely before refrigeration, giving it time to settle and set, building anticipation for the grand reveal.
The next day, the moment of truth arrived. Unmolding the cheesecake was a heart-stopping experience, fearing that my culinary masterpiece might crumble under the pressure. But, to my immense relief and joy, it emerged intact, a beautiful testament to my patience and dedication. The taste? Simply divine. The creamy, tangy cheesecake filling contrasted beautifully with the sweet and tart apple pie filling, all balanced perfectly by the crunchy, cinnamon-spiced streusel topping. It wasn't just a dessert; it was an experience, a culinary adventure that ended with a satisfyingly sweet triumph. This recipe was a true test of my baking abilities, but more importantly, it was a reminder that even the most complex recipes can be conquered with patience, perseverance, and a healthy dose of self-belief. And the best part? I got to enjoy this delicious creation with my family, sharing the fruits (or rather, the cheesecake!) of my labor. This Vegan Apple Crumb Cheesecake will definitely be a regular feature in our dessert rotation, a sweet and satisfying treat that’s well worth the effort.
Tips and Variations:
- For a richer flavor: Use full-fat vegan cream cheese.
- Spice it up: Add a pinch of nutmeg or cardamom to the streusel topping.
- Make it your own: Experiment with different types of vegan pie fillings, like cherry or blueberry.
- Prepare ahead: The cheesecake can be made a day or two in advance, allowing the flavors to meld and deepen.
This recipe is more than just a dessert; it’s a journey of culinary exploration. So, embrace the challenge, and enjoy the delicious reward!
