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Vegan Apple Cheesecake

Apple Crumb Cheesecake

With just two simple recipes you can make this amazing cheesecake  Everyone will be all up in their feelings about this one, changing how folks feel about vegan desserts!
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Inactive Time 1 hour
Total Time 3 hours 15 minutes

Ingredients
  

For the Crust

  • 1 cup Graham Crackers
  • ½ cup Gingersnap Cookies
  • 2 Tbs Light Brown Sugar
  • 4 Tbs Vegan Butter Melted
  • ¼ tsp Ground Cinnamon ¼ teaspoon
  • ¼ tsp Ground Ginger ¼ teaspoon

For the Cheesecake

  • 16 ounces Vegan Cream Cheese *see notes (454g)
  • 2 Tbs Melted Vegan Butter (28g)
  • ¾ cup Sugar (150g)
  • 4 Tbs Cornstarch (32g)
  • 3 Tbs All Purpose Flour (24g)
  • ½ teaspoon Ground Cinnamon
  • 1 cup Plant Milk (237ml)
  • 1 teaspoon Vegan Lactic Acid (5ml)
  • 2 teaspoon Vanilla Extract (10ml)

for the Topping

for the Streusel

  • 2½ Tbs Vegan Light Brown Sugar (35g)
  • 4 Tbs Vegan Granulated Sugar (50g)
  • ¼ teaspoon Salt
  • ¼ teaspoon Ground Cinnamon
  • 5 Tbs Vegan Butter (70g)
  • 13 Tbs Cake Flour (98g)

Instructions
 

  • First prepare the streusel topping by combing brown sugar, granulated sugar & vegan butter creaming on medium high speed for 3 minutes to fluffy
  • Add the cinnamon, salt & flour & mix until it comes together - it will look like a soft cookie dough
  • Sprinkle it out onto a parchment lined sheet pan & then freeze it while you prepare the cheesecake.
  • If you are making your own Apple Pie Filling rather than the canned variety, prepare the recipe according to the instructions on that blog post. then reserve.
  • Next make the crust for the cheesecake by combining the melted vegan butter with the graham crumbs & gingersnap cookies, the spices & the sugar into a food processor & process to the consistency of wet sand.
  • Press it into the bottom of a greased and parchment lined 7" cake pan & freeze while you prepare the cheesecake batter
  • For the cheesecake combine all the ingredients together in a food processor or blender & process smooth
  • Pour the cheesecake batter into the prepared crust & 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 & then the frozen streusel crumbs ~ just about ¾ of a cup total *see notes above
  • Return cheesecake carefully to the oven for another 30 minutes to bake the rest of the way
  • After the total 75 minutes of bake time, turn the oven off but leave the cheesecake inside to cool for another hour, then refrigerate for at least 4 hours or overnight before un molding.
  • Drizzle with optional sugar glaze which is just a mixture of confectioners sugar and plant milk~ I usually do 1 cup : 1 tbs adjust to your desired consistency

Video

Notes

Be sure to read the Notes for Success section above the recipe!
Storage: Cheesecake must be stored in the refrigerator and will stay fresh for up to 10 days wrapped well. I do not like the way vegan cheesecakes freeze, the texture changes and gets grainy
Tried this recipe?Let us know how it was!