Apple Pie Cheesecake by Allyson Kramer
This lovely Autumn inspired cheesecake, with the flavors of apple pie laced throughout, comes from the website Manifest Vegan, by recipe developer and food photographer Allyson Kramer, author of the book Great Gluten-Free Vegan Eats. The ingredients of this pie are both vegan and gluten-free friendly, it makes a wonderful addition to a potluck or dinner party, as just about anyone can enjoy this combination of flavors wrapped into this beautiful dessert—despite their dietary restrictions. Serve with a mug of piping hot apple cider for a true tribute to Fall.
Apple Pie Cheesecake
For the Pie Crust:
3 cups whole pecans
4 tablespoons granulated sugar
3 tablespoons superfine brown rice flour
6 tablespoons non-dairy margarine
For the Cheesecake Filling:
2 tablespoons almond milk
3 tablespoons lemon juice
3 tubs non-dairy cream cheese
1 package (19 ounces) extra firm regular tofu (not silken)
1 teaspoon vanilla bean paste
½ cup packed brown sugar
1½ teaspoons cinnamon
¾ teaspoon cloves
6 tablespoons superfine brown rice flour
For the Apple Topping:
2 to 3 medium-sized Honeycrisp apples
2 tablespoons cold non-dairy margarine
1½ cups packed brown sugar
¼ cup potato starch
¼ cup very cold water
To Make the Crust:
1. Preheat your oven to 400° F. (200º C) and prepare a 6- to 8-inch springform pan by lightly greasing with margarine.
2. Pulse the pecans, sugar and superfine brown rice flour in food processor until crumbly. Transfer to a bowl.
3. Melt the margarine and add to the pecan mixture. Stir with a fork until well mixed.
4. Press the mixture into a spring form pan until crust is about 1/4 inch thick.
5. Bake in the preheated oven for 13 minutes.
6. Remove from oven and while the crust cools slightly, reduce the oven temperature to 325° F.
To Make the Filling:
1. Place all the ingredients for filling into a bowl and stir together until it is roughly mixed.
2. Transfer the filling into food processor or blender and blend until very smooth, about 5 minutes.
3. Spread the filling evenly into baked crust and place into the oven.
4. Bake the cheesecake for 70 minutes.
5. Turn off the oven, but leave the cheesecake in the oven for an additional hour.
6. Remove from the oven and let cool on wire rack until the cake has cooled to room temperature.
7. Chill in the refrigerator for a few hours before making the topping.
To Make the Topping:
1. Slice the unpeeled apples thinly. Cut the margarine into small bits.
2. Toss the apples with the margarine and place into small frying pan.
3. Sauté over medium heat until apples are softened and a good amount of water has been produced, about 7 to 10 minutes.
4. Stir in the brown sugar and let the mixture cook over medium heat until bubbly
5. Using a fork, stir together the potato starch and water until smooth.
6. Add the potato starch slurry into the pan and continue to cook over medium heat, stirring constantly until thickened, about 5 minutes. Remove from heat and let cool slightly.
7. Top the cooled cheesecake with the apple mixture and chill in fridge for a few more hours or preferably overnight until firm.