Delicious vegan caramel apple cheesecake with layers of ginger cookie crust, creamy apple cheesecake, sticky homemade caramel, and sauteed apples. This vegan cheesecake recipe is perfect any time of year.
Add the cookies, pecans, cinnamon, and salt to a food processor 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. Line the base of a 7.5 or 8" cake tin (with a removable base) with some parchment paper. 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.
Add all of the ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the freezer to set for a minimum of 4 hours (or overnight if preferred).
Once set, remove the cheesecake from the cake tin whilst still frozen. If needed use a warm damp cloth to wipe around the sides of the tin to help loosen the cake.
Meanwhile to make the caramel add all of the ingredients to a saucepan and simmer on medium heat whilst stirring. Place your candy thermometer in the caramel and stop stirring. Continue simmering until it reaches 105°C (221°F). Remove from the heat and allow the caramel to cool to remove temperature.
Cut the apples into slices of about ½ centimeter in thickness.
Add the butter and sugar to a skillet and melt over low heat. Add in the sliced apples and cook for a couple of minutes on each side, tossing them regularly. You want the apples to be soft but not mushy. Once cooked, carefully separate the apples from the cooking liquid and place them on a plate to cool.
Remove the cake from the cake tin at least 1 hour before serving to allow time for it to defrost.
Pour the caramel on top of the cake, reserving about a quarter for serving. Arrange the sauteed apples on top of the caramel and top with chopped pecans.
This cake will store in the fridge in an airtight container for up to 3 days. If you are planning on freezing the cake, do not add the toppings (caramel and sauteed apple) until ready to serve.
Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain. Alternatively, soak them in boiling water for 1 hour.
Sweetened condensed coconut milk: You can also use vegan sweetened condensed oat milk.
Gluten-free option: Swap out the biscuits for gluten-free cookies or with more pecan nuts.
Vegan cream cheese: This can be swapped out for coconut milk. Use full-fat canned coconut milk that’s been refrigerated overnight and use only the thick part from the top of the cans.
Refined sugar-free caramel: To make a slightly healthier vegan caramel sauce, simply blend the following ingredients in a high-speed blender until smooth (5 pitted medjool dates, ⅓ cup maple syrup, ⅓ cup cashew butter, and ½ tsp sea salt).