This is my recipe for a vegan cheesecake layered on top of a vegan pecan pie. It’s a lot easier than it sounds. Oh, and in case you are wondering — it tastes fantastic (great texture, too).
Vegan Pecan Pie Cheesecake
Ingredients
(Note: pie filling comes out a bit shallow, if you’d like to increase the volume either add more pecans or an extra tub of cream cheese)
- 1 pie crust (I used whole wheat but recommend spelt)
Pecan filling:
- 1/4 cup raw sugar (note: feel free to slightly decrease the sugar amounts throughout the recipe)
- 1/4 cup brown sugar
- 1.5 Tbs flour (I used whole wheat pastry flour)
- 2 Tbs non-dairy milk (I used unsweetened vanilla almond milk)
- 1 egg substitute (I used 1.5 tsp Ener-G powder mixed with 2 Tbs water)
- 4 Tbs (1/4 cup) Earth Balance Buttery Spread, melted (can substitute non-olive cooking oil of your choice)
- 1/2 tsp vanilla extract
- 1/2 cup pecans, lightly toasted, about half chopped and half whole
- 1 pinch Kosher salt
Cheesecake filling:
- 1 (8 oz) tub Tofutti “Cream Cheeze”
- 1/3 cup raw sugar
- 1 egg substitute
- 2 heaping Tbs flour
- 1/2 tsp vanilla
- 1 pinch Kosher salt
Directions
Preheat oven to 350 degrees Fahrenheit. Pre-bake the pie crust for a few minutes (thaw if frozen, poke holes with fork, bake).
Pecan Pie instructions:
Combine all ingredients, except whole pecans, in a saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, while stirring. Line crust with whole pecans, pour filling into crust, top filling with any remaining pecans.
Cheesecake instructions:
Combine ingredients in blender. Blend till mixed. Pour over pecan filling and smooth it out. Bake at 350 for 40 minutes. Cool at room temperature up to 2 hours. Refrigerate 4 hours or overnight.
(I consulted several recipes to come up with this, but it was ultimately a modification / combination of these three: Amazing Pecan Pie, Salted Hazelnut Chocolate Cheezecake, and Pecan Pie Cheesecake w/ recipe/photos link at top.)
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