Pecan Pie Cheesecake

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
(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

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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