Chic Vegan

Vegan and Fabulous!

Caramel Chai Cheesecake from Sweet Eats for All by Allyson Kramer

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Caramel Chai CheesecakeThis version of the classic dessert is pure decadence. If you really love cinnamon, cloves, and allspice, serve it with a piping-hot mug of chai for the ultimate spicy indulgence.

CARAMEL CHAI CHEESECAKE

CRUST

  • 6 ounces (170g) pecans
  • 3 tablespoons melted nondairy margarine
  • 3 tablespoons sugar
  • 
2 tablespoons superfine brown rice flour

FILLING

  • 1 (350g) package extra-firm silken tofu
  • 3 (8-ounce) tubs nondairy cream cheese, such as Tofutti
  • 2⁄3 cup packed light brown sugar
  • 5 tablespoons superfine brown rice flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1⁄8 teaspoon allspice
  • 
1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 1⁄8 teaspoon cardamom
  • 1 teaspoon vanilla extract
  • 1 recipe Caramel Sauce (recipe follows)

For the Crust

  1. Preheat oven to 400°F. Pulse the pecans in a food processor, just until crumbly. Stir in the rest of the crust ingredients and press (using hands dusted with superfine brown rice flour) into an 8-inch springform pan.
  2. Bake for 10 minutes and then remove from the oven.

For the Filling

  1. Place all the ingredients for the filling into a food processor and blend until very smooth, at least 5 minutes. Spread onto the prepared crust and bake in preheated oven for 15 minutes.
  2. Reduce heat to 250°F and allow cheesecake to bake an additional 60 minutes. Turn oven off and let cool for up to 2 more hours while remaining in the oven. Chill in refrigerator overnight and then make the Caramel Sauce (page 000) just before serving, so that you have hot caramel sauce on a cold cheesecake. Top with Sweetened Whipped Coconut Cream (page 000). Store in airtight container in refrigerator up to 4 days.

 YIELD: 10 SERVINGS

 

Sweet-Eats-for-AllCARAMEL SAUCE

Ingredients

  • 1 cup brown sugar, packed
  • 1/2 cup nondairy margarine
  • 1/4 cup almond or coconut milk
  • 
11/4 teaspoons vanilla extract

Preparation

In a 2-quart saucepan, whisk together the ingredients and warm over medium heat. Cook, stirring, just until the mixture has thickened to a creamy caramel sauce consistency, about 5 minutes. Store in airtight container in refrigerator up to 2 weeks.

YIELD: 1 CUP

 

Recipe and photographs from Sweet Eats for All by Allyson Kramer. Reprinted by permission from DeCapo Lifelong Books.