Caramel Pecan Cheese Cakes
Ingredients
Crust
- 1 1/2 cups of graham crackers
- 3/4 cup of buttery spread (we used @earthbalance)
Cheese cake layer
- 2 cups of raw cashews
- 1 cup of raw coconut oil
- 4 bananas
- 1 cup of maple syrup
- 1/2 cup of rice milk
- 1 tsp of lemon zest
Caramel pecan layer
- 1/2 cup of buttery spread
- 1/4 cup of maple syrup
- 3/4 cup of brown sugar
- 1 1/2 cups of pecans
- 1/2 tsp lemon zest
Preparation
In a food processor or blender, add graham crackers and mix until they are well crushed.
Add the crushed graham crackers to a medium bowl, add spread, and mix until well combined.
Press the mixture into the bottom of a spring form pan and bake at 350° for ten minutes, then remove.
In a small pot, boil water, add cashews, and let soak for about 10 minutes, then drain.
Add cashews and coconut oil to a blender and blend until smooth.
Heat bananas in a small pot or pan for about 30 seconds to a minute on medium heat.
Add bananas, maple syrup, and rice milk to the blender and blend until well combined.
Pour the mixture onto the crust and set aside.
In a small pot on medium heat, add spread, maple syrup, and sugar, and stir until sugar is dissolved.
Add pecans and lemon zest, stir, and remove from heat, then turn the broiler on to 525°.
Pour the mixture onto a large baking sheet, spread to the size of the spring form, broil for 5 to 7 minutes, remove, and place the caramel layer over the cake, then gently press in.
Allow the cake to cool in the freezer for 30 minutes to an hour, then serve and enjoy.