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Recipe for a vegan wfpb apple caramel cheesecake
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Vegan Cinnamon Apple Caramel Cheesecake

Vegan Cinnamon Apple Caramel Cheesecake - an easy vegan cheesecake with a shortcrust pastry, an apple-cinnamon-cheesecake filling, topped with a caramel layer, vegan cream layer and fried cinnamon apples make this cake your special Christmas dessert. The shortcrust is very reminiscent of delicious spekulatius, only healthier.
vegan | opt. gluten free | dairy-free | soy free | egg-free | refined sugar free | oil-free | wholesome
Course Cheesecake
Cuisine World
Keyword apple, brunch, caramel, cinammon, snack, sweet, treat, vegan cake, vegan cheesecake, vegan dessert
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Calories 499kcal
Author Jasmin

Equipment

Ingredients

Crust

  • 3 / 4 cups 90g whole wheat flour
  • ¼ cup 60g almond flour
  • 2 tablespoons of ground flax seeds + 6 tablespoons of water
  • 2 tablespoons nut butter
  • 2 tablespoons of maple syrup
  • 1 teaspoon cinnamon opt
  • ¼ teaspoon nutmeg opt
  • ¼ teaspoon clove ground, (opt)
  • ⅛ teaspoon ginger ground (opt)
  • ⅛ teaspoon cardamom ground (opt)

Cheesecake Filling

  • 2 ⅔ cup 690 g of unsweetened plant yoghurt
  • 1 ¼ cup 300 ml plant drink
  • 2 pinches of turmeric
  • 2 teaspoon vanilla extract
  • 3.5 tablespoon 40 g of sweetener of your choice, such as coconut sugar
  • 5 tablespoons cornstarch
  • 1 big apple sweet variety chopped finely
  • 1 teaspoon cinnamon

Caramel Topping

  • 1 can coconut milk
  • ¾ cup 150 g coconut sugar
  • 2 teaspoons of vanilla extract

Cream Topping

  • 1 can 200 g coconut cream (canned coconut milk left in the refrigerator overnight, we only need the creamy part)
  • ½ teaspoon cinnamon
  • 2 tablespoons maple syrup

Apple Topping

  • 2 medium-sized apples peeled and grated
  • ½ cup 120ml apple cider
  • 1 teaspoon cinnamon
  • 2 tablespoon corn starch
  • 1 teaspoon vanilla extract

Instructions

  • CrustPreheat the oven to 350F (175C). For the crust, process all ingredients with your hands into a shortcrust pastry. And spread into an 8 inch (20cm) Springform. I like to put baking paper on the base, so the cheesecake comes out of the form easier after baking.
  • Cheesecake FillingMix all ingredients except the apples until creamy. Finely chop and fold the apple in. Now pour the cheesecake filling into the springform and bake the cheesecake for 60 minutes in the oven. Make sure the cheesecake does not get too dark. Allow the cheesecake to cool completely in the form.
  •  Apple ToppingCut the apples into slices and put all the ingredients with the apples in a pot and heat them, let them boil until they soften. Remove from heat and let cool. If these are cold, you can distribute these on the cake.
  • Caramel layerStart about 4 hours before you need the caramel sauce. Put all the ingredients in a saucepan and stir vigorously. Bring the caramel sauce to a boil. Reduce the heat as soon as it boils and simmer for about 25-30 minutes with gentle stirring. Continuously scrape the sides and bottom of the pot. Now simmer for another 25-30 minutes, until the caramel is thickened. Keep stirring so that nothing burns. While it is cooling, it is still thickening. After cooling for 10 minutes, stir briefly. After cooling, place in a glass bowl, cover, and store in the refrigerator until use.
  • When the cheesecake is completely chilled, spread the caramel sauce evenly on the cake and put the cake in the fridge for about 2 hours. The caramel sauce should be stronger now.
  • Coconut creamStir all ingredients for the coconut cream in a mixer with the whisk attachment. Stir for about 3-5 minutes until the cream is airy.
  • Spread the cream on the solidified caramel. I like to do that the next day and let the cheesecake in the fridge overnight.
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Nutrition

Serving: 1g | Calories: 499kcal | Carbohydrates: 78g | Protein: 10g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 45mg | Fiber: 4g | Sugar: 16g