This easy vegan caramel pecan cheesecake is the ultimate fall or Thanksgiving dessert. A buttery no-bake crust and tangy vanilla cream cheese filling with a brown sugar bourbon caramel pecan pie topping!
Prepare: Line the base and sides of a 7" or 8" cake tin (with a removable base) with parchment paper.
Crust: Add the pecans for the crust to a skillet and toss over medium heat for 5-10 minutes until they have browned slightly and start to smell toasted. Add the pecans to your food processor with the cookies, cinnamon, and salt, and blitz for a minute or so until it reaches a fine crumb consistency.
Add the butter and blend again until the ingredients stick together to form a soft dough consistency. Press the mixture into the base of the pan, using a spatula or flat-bottomed glass to smooth it out. Set aside in the freezer while you prepare the filling.
Filling: Add all of the filling ingredients to a high-speed blender and blitz until smooth and creamy without any lumps. Pour the mixture into the cake pan and refrigerate for a minimum of 5 hours (or overnight) until set. Alternatively, you can set it in the freezer in 4 hours.
Once set, remove the cheesecake from the cake tin (if frozen do it while it is still frozen). If needed, carefully run a knife or cake scraper around the edges to smooth it out. Refrigerate the cake until ready to decorate.
Caramel: Add the sugar and water to a saucepan over medium heat until the mixture turns a deep caramel color. Whisk in the butter - it will bubble up so be careful. Slowly drizzle the cream into the caramel whilst whisking until combined. Lastly, whisk in the salt, vanilla, and bourbon. Remove from the heat, stir in the pecans, and let the mixture cool to room temperature.
Topping: Once cooled, spoon the caramel pecan topping over the cheesecake.
Storage: Store in an airtight container and refrigerate for up to 4-5 days. Alternatively, you can freeze in an airtight container for up to a month. You can also freeze any leftover portions that you don’t want to serve right away. To defrost, place them on a plate in the fridge overnight.
Notes
Soaked cashews - Soak the cashews in water for 4 hours, rinse, and drain.
Sugar - You can use all granulated, all brown sugar, or a mixture of both. Brown sugar will give a darker color.
Vegan Heavy Cream - You need double cream such as dairy-free Schlagfix or Emlea which are designed for whipping. Alternatively, use full-fat coconut milk or coconut whipping cream.