Caramel Apple Pie Cheesecake
Ingredients
Crust
- 1 cup (120 g) gluten-free flour
- 6 tbsp (40 g) almond flour
- 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water)
- 1 1/2 tbsp (20 g) vegan butter (softened) or coconut oil
- 1 1/2 tbsp (20 g) granulated sugar
- Pinch of sea salt
Apple pie filling
- 2 (360 g) apples peeled, cored, and diced
- 1 tbsp lemon juice or lime juice
- 2 cups (480 ml) water
- 7 tbsp (84 g) granulated sugar
- 3 1/2 tbsp (28 g) cornstarch
- 1 tsp cinnamon
- Pinch of sea salt
- Pinch of nutmeg
- Pinch of ground cloves
Cheesecake layer
- 5.3 oz (150 g) tofu firm
- 2/3 cup (100 g) cashews soaked
- 1/2 cup (120 ml) coconut milk canned
- 1/4 cup (85 g) maple syrup or any other liquid sweetener
- 3-4 tbsp lime juice or lemon juice
- 3 tbsp (25 g) cornstarch
- 1 tsp vanilla extract
Caramel sauce
- 1 tbsp (20 g) maple syrup or any other liquid sweetener
- 1/4 cup (60 ml) coconut milk canned
- 1 1/2 tbsp (20 g) brown sugar or date sugar
- 1 slightly heaped tbsp (20 g) nut butter of choice
- Pinch of sea salt
Preparation
Pie crust
To make the flax eggs, simply put 2 tablespoon ground flax seeds or ground chia seeds to a small bowl, add 6 tablespoons of water and mix with a whisk, then set aside for 5 minutes
Process all ingredients for the pie crust in a food processor until the dough crumbles but holds together
Press the pie crust into the bottom of a 7-inch springform and put the springform into the refrigerator
Vegan apple pie filling
Next, make the vegan apple pie filling by adding all ingredients except the diced apples to a saucepan and bringing the mixture to a boil, then add the diced apples and simmer for about 4-5 minutes, stirring occasionally
Transfer half of the apple pie filling onto the pie crust and spread it evenly with a spatula, then put the springform into the refrigerator and preheat oven to 350 degrees Fahrenheit
Cheesecake layer
Blend the cheesecake layer ingredients until smooth and pour the mixture over the apple filling in the crust
Bake in the preheated oven for approximately 30-40 minutes or until the cheesecake is set and lightly golden
Remove from oven and allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours to set
Caramel sauce
Combine all caramel sauce ingredients in a small saucepan and heat over medium heat, stirring until the sugar dissolves and the sauce thickens, about 5 minutes
Drizzle the warm caramel sauce over the chilled cheesecake before serving
