Salted Caramel Vegan Apple Crumble Cheesecake
Salted Caramel Vegan Apple Crumble Cheesecake: An Irresistible Delight
Are you craving a dessert that’s both sweet and satisfying without compromising your plant-based lifestyle? Look no further! This Salted Caramel Vegan Apple Crumble Cheesecake is a delicious fusion of creamy cheesecake, sweet apples, crunchy crumble, and drizzled caramel that will impress anyone at your dinner table. Get ready for a delightful indulgence that’s entirely vegan!
Why Make This Recipe?
This cheesecake isn’t just mouthwateringly good; it’s also incredibly versatile! Not only does it satisfy your sweet cravings, but it also features wholesome ingredients, making it a great choice for those following a vegan or dairy-free diet. Its layered flavors of salted caramel, sweet apples, and nutty crumble create a delightful dessert experience that everyone will enjoy, regardless of their dietary preferences.
How to Make Salted Caramel Vegan Apple Crumble Cheesecake
Follow this guide for an amazing cheesecake that’s sure to love at first bite!
Ingredients
- 1 batch vegan caramel sauce
- 1 package (250 g) vegan graham crackers or Lotus Biscoff Cookies
- 1/3 cup (87 g) melted vegan butter
- 1 cup (125 g) all-purpose flour*, plus 1 tbsp for coating the blueberries
- 1 tsp ground cinnamon
- 3/4 cup (150 g) granulated sugar
- 5 tbsp (70 g) vegan butter, melted and cooled to room temperature
- 2-3 (600 g) large Gala or Honey Crisp apples, peel removed and sliced into 1" chunks
- 3 tbsp brown sugar
- 1 tsp cinnamon
- 1 tbsp vegan butter
- 36 ounces vegan cream cheese, at room temperature
- 1 cup (240 mL) vegan heavy cream or cashew cream, at room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (50 g) light brown sugar
- 7 tbsp (70 g) cornstarch
- 1/2 cup (120 g) dairy-free yogurt or vegan sour cream, at room temperature
- 1/2 cup (120 g) vegan salted caramel from the caramel above
- 1 tbsp vanilla extract
- 1 tsp vanilla bean paste
- 3–4 cups boiling water, for water bath
Directions
- Prep the Pan: Line a 9" springform pan with parchment paper and preheat the oven to 400°F.
- Make the Caramel: Prepare your vegan caramel sauce first.
- Make the Crumble: In a small bowl, mix together the melted vegan butter, flour, sugar, and cinnamon until combined. Set aside.
- Prepare the Apples: In a medium saucepan, heat vegan butter on medium heat until slightly browned. Add apples, brown sugar, and cinnamon. Toss gently and cover, cooking on low for 5-7 minutes until tender.
- Make the Crust: In a food processor, pulse the graham crackers to crumbs, then mix in melted butter. Press this mixture into the base and sides of the springform pan.
- Bake the Crust: Bake for 10 minutes, then lower the oven temperature to 350°F.
- Prepare for Water Bath: Set a baking sheet with walls onto the lower rack of the oven for a water bath.
- Make the Filling: In the food processor, combine all cheesecake filling ingredients, blending until smooth.
- Assemble the Cheesecake: Pour half the batter into the crust. Layer half of the apples and 1/4 cup crumble on top, followed by the remaining batter. Add the rest of the apples and sprinkle remaining crumble.
- Bake: Pour boiling water into the lower rack pan, then bake the cheesecake on a separate middle rack for 85 minutes.
- Cool: Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar.
- Chill: After cooling, wrap and refrigerate for 3-4 hours (or overnight).
- Serve: Remove from the springform pan, drizzle with vegan salted caramel, slice, and enjoy!
How to Serve Salted Caramel Vegan Apple Crumble Cheesecake
Present your cheesecake on a chic serving plate and garnish it with additional drizzles of vegan caramel and perhaps some apple slices or nuts on the side for a beautiful display. It pairs wonderfully with a scoop of vegan ice cream for an extra indulgent experience.
How to Store Salted Caramel Vegan Apple Crumble Cheesecake
To keep your cheesecake fresh, store it in the refrigerator, wrapped tightly with plastic wrap or in an airtight container. It can last up to 5 days in the fridge, making it a perfect make-ahead dessert.
Tips to Make Salted Caramel Vegan Apple Crumble Cheesecake
- Use Room Temperature Ingredients: Ensure your cream cheese and vegan heavy cream are at room temperature before mixing for a smooth batter.
- Avoid Cracks: The water bath helps to prevent cracks on your cheesecake’s surface. Don’t skip this step!
- Flavor Enhancements: Feel free to add spices like nutmeg or ginger to the apple filling for an extra layer of flavor.
Variations
- Nut Crust: Swap out the graham cracker crust for a nut-based crust for a gluten-free option.
- Different Fruits: You can modify the recipe by using pears or berries instead of apples.
- Chocolate Addition: Mix in some vegan chocolate chips within the filling for a chocolatey twist!
FAQs
1. Can I freeze this cheesecake?
Yes, you can freeze the cheesecake! Just be sure to wrap it well in plastic wrap and store in an airtight container.
2. How do I know when the cheesecake is done?
The cheesecake should look set but slightly jiggly in the center when done. It will firm up as it cools.
3. Can I make this cheesecake nut-free?
You can use coconut cream as a substitute for cashew cream to keep it nut-free, but ensure the other ingredients are also free from nuts.
Enjoy creating this lavish, decadent treat that stands proudly as a centerpiece at any dining occasion!
Salted Caramel Vegan Apple Crumble Cheesecake
Ingredients
Caramel and Crust
- 1 batch vegan caramel sauce Prepare first.
- 250 g vegan graham crackers or Lotus Biscoff Cookies You can use either.
- 1/3 cup melted vegan butter For crust mixture.
- 1 cup all-purpose flour Plus 1 tbsp for coating.
- 1 tsp ground cinnamon For crust mixture.
- 3/4 cup granulated sugar For crumble mixture.
- 5 tbsp vegan butter, melted and cooled
Apple Filling
- 2-3 large Gala or Honey Crisp apples Peel removed and sliced into 1" chunks.
- 3 tbsp brown sugar
- 1 tsp cinnamon
- 1 tbsp vegan butter For sautéing apples.
Cheesecake Filling
- 36 ounces vegan cream cheese At room temperature.
- 1 cup vegan heavy cream or cashew cream At room temperature.
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 7 tbsp cornstarch
- 1/2 cup dairy-free yogurt or vegan sour cream At room temperature.
- 1/2 cup vegan salted caramel From the caramel above.
- 1 tbsp vanilla extract
- 1 tsp vanilla bean paste
For Baking
- 3-4 cups boiling water For water bath.
Instructions
Preparation
- Line a 9" springform pan with parchment paper and preheat the oven to 400°F.
- Prepare your vegan caramel sauce first.
- In a small bowl, mix together the melted vegan butter, flour, sugar, and cinnamon for the crumble, then set aside.
- In a medium saucepan, heat vegan butter on medium heat until slightly browned. Add apples, brown sugar, and cinnamon, and toss gently. Cover and cook on low for 5-7 minutes until tender.
- In a food processor, pulse the graham crackers to crumbs, then mix in melted butter. Press this mixture into the base and sides of the springform pan.
- Bake the crust for 10 minutes, then lower the oven temperature to 350°F.
- Set a baking sheet with walls onto the lower rack of the oven for a water bath.
Filling and Assembly
- In the food processor, combine all cheesecake filling ingredients and blend until smooth.
- Pour half the batter into the crust. Layer half of the apples and 1/4 cup of the crumble on top, followed by the remaining batter. Add the rest of the apples and sprinkle the remaining crumble.
- Pour boiling water into the lower rack pan, then bake the cheesecake on a separate middle rack for 85 minutes.
Cooling and Serving
- Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar.
- After cooling, wrap and refrigerate for 3-4 hours (or overnight).
- Remove from the springform pan, drizzle with vegan salted caramel, slice, and enjoy!
