Vegan Apple Spice Cheesecake
INGREDIENTS & INSTRUCTIONS
APPLE SPICE BLONDIE
3/4 cup butter
1 1/2 cup brown sugar
3 tsp vanilla
1 egg (flag egg/ aquafaba)
1 egg white (aquafaba)
1 1/2 cup flour
1/2 tsp cinnamon
3/4 tsp apple pie spice ( http://www.foodiemisadventures.com/2012/09/diy-apple-pie-spice.html)
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 apple, chopped
Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.
Melt the butter then transfer to a mixing bowl.
Add brown sugar and whisk to combine.
Add the vanilla, egg and egg white and whisk until incorporated
In another bowl, combine dry ingredients.
Slowly add dry ingredients to wet ingredients until combined.
Fold in finely chopped apples.
Pour batter into springform pan and bake for 30-33 minutes.
Allow to cool for about 5 minutes, then remove to finish cooling.
Make the caramel sauce and allow to cool completely
1 cup sugar
1/4 cup water
5 oz heavy cream (full fat coconut milk or cashew cream by blending 2 parts water to one part cashews : https://food52.com/hotline/27840-what-is-a-good-vegan-substitute-for-heavy-cream )
3 oz butter
Combine sugar and water in a tall sauce pan and cover.(you want the pan tall because the sugar mixture bubbles up when you mix the cream in).
Cook sugar mixture (covered) until it starts to turn brown. Then remove lid and swirl around until it reaches a deep caramel color.
Add cream while whisking, then mix in butter till melted.
Pour into container and place in fridge to help cool.
16 oz cream cheese, room temperature
1/2 cup sugar
1/2 cup brown sugar
3/4 cup caramel sauce*
1/2 tsp apple pie spice
4 oz cool whip (https://thehiddenveggies.com/aquafaba-whipped-cream-vegan-cool-whip/)
Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.
Add about 3/4 cup of caramel sauce and apple pie spice and mix until combined.
Fold in Cool Whip.
Place blondie back into the springform pan.
Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.
1 1/2 apples, thinly sliced
2 tsp lemon juice
pinch of nutmeg
1 tsp cinnamon
4 tbsp brown sugar
1 tbsp butter
Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.
Add butter and cook apples on medium-high for about 15-20 minutes, or until at preferred softness.
Allow apples to cool for 10-15 minutes, before putting on top of cheesecake.
CINNAMON WHIPPED CREAM
1/2 cup heavy whipping cream (full fat coconut milk or cashew cream by blending 2 parts water to one part cashews : https://food52.com/hotline/27840-what-is-a-good-vegan-substitute-for-heavy-cream )
1/4 cup powdered sugar
1/4 tsp cinnamon
Add heavy cream to a clean and dry mixing bowl with a whip attachment.
Whip on high speed until it begins to thicken.
Add powdered sugar and cinnamon and whip until it you get stiff peaks.
Run a knife around the edges of the cheesecake pan before attempting to remove.
You can either leave it on the bottom of the cheesecake pan or run a knife or spatula in between the cheesecake and pan bottom before transferring to another plate.
Arrange apples in the middle of the cheesecake and then pipe a border of whipped cream around the edges.
Drizzle across the top with caramel sauce.
T H A N K Y O U
Thanks so much for watching and I hope you enjoyed. Leave any future video or recipe ideas you would like to see in the comments below!
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