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Perfectly Plant-Based Cheesecake made with Cinnamon Mary’s Gone Kookies.

Perfectly Plant-Based Cheesecake

Recipe by Paul Delmont on behalf of Mary’s Gone Crackers | Prep Time: 30 minutes | Cook Time: 90 minutes
  •  Gluten Free
  •  Recipes
  •  Vegan

INGREDIENTS

Crust
  • 6 tbsp unsalted plant-based butter, melted
  • 2 boxes of Cinnamon Mary’s Gone Kookies
  • 1 tbsp plant-based butter (for greasing the springform pan)
Cheesecake filling
  • 32 oz vegan ricotta
  • 1 ½ cups coconut yogurt
  • ¼ cup Just Egg plant-based scramble liquid
  • 1 tsp vanilla extract
  • ½ cup sugar
  • 1 tbsp arrowroot, starch or cornstarch
  • ¼ cup flour
Apple pecan topping
  • 2 apples, sliced thin
  • ¼ cup brown sugar
  • 1 tbsp plant-based butter
  • Small pinch of salt
  • 1 cup pecans

PREPARATION

Preheat the oven to 350 degrees. Grease a 9-inch springform pan with 1 tablespoon of plant-based butter. Finely grind the Mary’s Gone Kookies and add the melted plant-based butter. Mix thoroughly, then press the crust mixture lightly and evenly into the springform pan. Then use the round sides and flat bottom of a measuring cup or water glass to press the crust more firmly into the pan. Bake the crust for 10 minutes at 350 degrees. Remove the springform pan from the oven. Then turn the oven down to 300 degrees.

In a bowl, thoroughly mix together the wet ingredients for the cheesecake filling using an electric mixer for 3-5 minutes. Once the wet ingredients have been smoothly mixed, slowly sift in the dry ingredients and stir gently until blended. Carefully pour the cheesecake filling batter into the crust within the springform pan. Level the batter evenly and smooth the top. Place cheesecake in the 300-degree oven for 45-65 minutes.

While the cheesecake is baking, mix together the apple pecan topping ingredients in a large skillet or sauté pan. Cook on low, stirring frequently until the apples are caramelized (about 10-15 minutes) and cooked to your preference. Remove from heat. Allow the topping mixture to cool. Once baking is complete, remove the cheesecake from the oven. When the cheesecake has cooled, place it in the refrigerator for 10-12 hours to fully set. Once fully set, remove the cake from the springform pan and top with the apple pecan mixture before serving.

INGREDIENTS

Crust
  • 6 tbsp unsalted plant-based butter, melted
  • 2 boxes of Cinnamon Mary’s Gone Kookies
  • 1 tbsp plant-based butter (for greasing the springform pan)
Cheesecake filling
  • 32 oz vegan ricotta
  • 1 ½ cups coconut yogurt
  • ¼ cup Just Egg plant-based scramble liquid
  • 1 tsp vanilla extract
  • ½ cup sugar
  • 1 tbsp arrowroot, starch or cornstarch
  • ¼ cup flour
Apple pecan topping
  • 2 apples, sliced thin
  • ¼ cup brown sugar
  • 1 tbsp plant-based butter
  • Small pinch of salt
  • 1 cup pecans

PREPARATION

Preheat the oven to 350 degrees. Grease a 9-inch springform pan with 1 tablespoon of plant-based butter. Finely grind the Mary’s Gone Kookies and add the melted plant-based butter. Mix thoroughly, then press the crust mixture lightly and evenly into the springform pan. Then use the round sides and flat bottom of a measuring cup or water glass to press the crust more firmly into the pan. Bake the crust for 10 minutes at 350 degrees. Remove the springform pan from the oven. Then turn the oven down to 300 degrees.

In a bowl, thoroughly mix together the wet ingredients for the cheesecake filling using an electric mixer for 3-5 minutes. Once the wet ingredients have been smoothly mixed, slowly sift in the dry ingredients and stir gently until blended. Carefully pour the cheesecake filling batter into the crust within the springform pan. Level the batter evenly and smooth the top. Place cheesecake in the 300-degree oven for 45-65 minutes.

While the cheesecake is baking, mix together the apple pecan topping ingredients in a large skillet or sauté pan. Cook on low, stirring frequently until the apples are caramelized (about 10-15 minutes) and cooked to your preference. Remove from heat. Allow the topping mixture to cool. Once baking is complete, remove the cheesecake from the oven. When the cheesecake has cooled, place it in the refrigerator for 10-12 hours to fully set. Once fully set, remove the cake from the springform pan and top with the apple pecan mixture before serving.

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