Salted Caramel Vegan Apple Crumble Cheesecake
A delicious fusion of creamy cheesecake, sweet apples, crunchy crumble, and drizzled caramel, this Salted Caramel Vegan Apple Crumble Cheesecake is an irresistible vegan dessert that satisfies any sweet craving.
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!
Notes
Garnish with additional drizzles of vegan caramel and perhaps some apple slices or nuts. Pairs wonderfully with a scoop of vegan ice cream. Store cheesecake wrapped tightly in plastic wrap or in an airtight container, lasting up to 5 days in the fridge.