Caramel Cheesecake
 
Prep time
Bake time
Total time
 
The caramel sauce recipe makes a bit more than you need, but I always like to have excess things in my refrigerator! :) The recipe below calls for ½ cup to go into the batter, if you are skipping this recipe, add an additional ¼ cup brown sugar & ¼ cup plant milk
Serves: serves 10ppl
Ingredients
  • For the Crust:
  • 1 recipe Chocolate Shortbread Cookies
  • or Sandwich Cookie *fillings intact you will need approx 1½ cups crushed cookies (140g)
  • Vegan Butter 4 Tablespoons (56g)
  • For the Caramel Sauce: *see notes in notes for success section above
  • Granulated Sugar 2 cup (400g)
  • Water ½ cup (120ml)
  • Lemon Juice or Vinegar 1 teaspoon (5ml)
  • Plant Milk *highest fat milk works best 1 cup (237ml)
  • Salt *optional ¼ teaspoon
  • For the Cheesecake Batter:
  • Vegan Cream Cheese *see notes for success above recipe 2 cups (454g)
  • Vegan Butter melted 4 tablespoons (56g)
  • Light Brown Sugar 1 cup (200g)
  • Cornstarch 4 Tablespoons (32g) *see notes
  • All Purpose Flour 3 Tablespoons (24g)
  • Plant Milk *I use soy milk 4fl oz (118ml)
  • Vegan Lactic Acid or apple cider vinegar ½ teaspoon
  • Salt pinch
  • Vanilla Extract 3 teaspoons (15ml)
  • Caramel sauce from recipe above ½ cup (120ml) *optional see notes above
Instructions
  1. You can prepare the caramel sauce days in advance
  2. Combine the sugar, water & lemon juice (or vinegar) together in a large heavy bottom sauce pot
  3. The pot must be larger than you think because once you pour in the plant milk it will bubble up aggressively
  4. I cannot stress enough to BE CAREFUL when cooking caramel!
  5. Stir the sugar, acid and water only until is dissolved not after it starts to boil or you will get crystals in your caramel! The acid helps to prevent this, but it can still happen if you stir after it starts boiling
  6. Watch it carefully as it turns from a light amber to medium amber, take it off the heat when it is medium amber as it will continue to cook and darker even after you remove it from the heat
  7. Slowly & carefully pour in the plant milk and once the bubbling subsides stir it to a smooth sauce
  8. Pour into a heat proof container and refrigerate until needed *it will thicken as it sits!
  9. Prepare the cookie dough ahead of time and roll out the shapes ~ I just made round cut outs for the cheesecake base since they will be crushed anyway, and extra stars for decor for the final cheesecake out of the excess dough
  10. First prepare the crust by crushing the cookies in a food processor to fine crumbs.
  11. Add the melted vegan butter and pulse until it resembles wet sand
  12. Grease & parchment line a 7" cake pan then press the crumbs evenly on the bottom and up the sides.
  13. Freeze while you prepare the cheesecake batter
  14. First combine the brown sugar and the vegan butter together in a medium sauce pot
  15. Cook stirring occasionally until everything melts and the hot sugar starts to look like lava *see video tutorial
  16. Cook the sugar mixture while you gather the rest of your cheesecake ingredients.
  17. Place all of the cheesecake ingredients including the slightly cooled sugar/butter into the work bowl of your food processor and pulse to blend
  18. Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
  19. Pour the batter into the crust and I added about 2Tbs more caramel sauce to the top for a swirl, but it got lost in the batter so this is optional
  20. Bake in a greased and parchment lined 7" cake pan in a water bath in a preheated 350°F and bake for 70 minutes
  21. The cheesecake will no longer be liquid in the center but jiggly like jello.
  22. Turn off the oven but let the cheesecake stay inside to cool for another hour
  23. Remove from the oven and refrigerate for at least 3 hours or overnight
  24. Un mold the cheesecake onto your serving platter and decorate as you like.
  25. I added some extra caramel to my buttercream recipe for the rosettes and drizzled the caramel sauce over each slice at serving
Notes
Caramel Cheesecake must be kept refrigerated at all times and will stay fresh wrapped loosely for up to 10 days.

I do not like to freeze vegan cheesecakes as I find their texture changes and gets soggy on the thaw.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/caramel-cheesecake/