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slice of pecan pie cheesecake on a plate

Gooey Vegan Pecan Pie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews
  • Author: Britt Berlin
  • Prep Time: 45
  • Cook Time: 75
  • Total Time: 2 hours
  • Yield: 16 1x
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This decadent caramel pecan cheesecake features a quick and easy creamy caramelized brown sugar cheesecake filling baked in a crisp ginger cookie pecan crust with gooey caramel pecans baked on top! Absolutely no one will know these holiday cheesecake is vegan, dairy free, and contains no eggs!

Ingredients

Scale

Ginger Pecan Crust:

  • 1 1/2 cups (200 g) ginger spice cookies as crumbs
  • 1/2 cup (65 g) toasted pecans
  • 1/3 cup (87 g) vegan butter, melted

Pecan Pie Bottom:

  • 2 cups (280 g) chopped pecan halves
  • 1 cup (200 g) light brown sugar
  • 4 tbsp cornstarch
  • 3 tbsp flour
  • 1/4 cup (57 g) vegan butter, to be browned
  • 1/4 cup (75 mL) maple syrup
  • 1/4 cup (60 mL) vegan heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt

Brown Sugar Cheesecake Batter:

  • 4 8-ounce containers (32 ounces) vegan cream cheese, room temperature
  • 1 cup (240 g) dairy free yogurt or dairy free sour cream, room temperature
  • 1 cup (240 mL) vegan heavy cream
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar
  • 8 tbsp (80 g) cornstarch or arrowroot starch
  • 1 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 3–4 cups boiling water, for water bath

Pecan Topping:

  • 1 cup (140 g) toasted pecan halves, roughly chopped
  • 2 tbsp vegan butter
  • 1/2 cup (110 g) light brown sugar
  • 2 tbsp cornstarch
  • 1/4 cup (60 mL) vegan heavy cream or coconut cream

Instructions

  1. Prep: Line a 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well, and press parchment paper on the sides of the wall as well. Cheesecake pulls away from the walls when cooling, so this prevents cracking!
  2. Toast the pecans: Preheat the oven to 400F, and line a baking sheet with parchment paper. Spread all of the pecans onto the baking sheet (from the crust and the pecan pie filling). Toast for 7-8 minutes, or until aromatic. Remove from the oven, and set aside to cool for 5 minutes. Keep the oven preheated.
  3. Make the crust: In a food processor, pulse together the ginger cookies and pecans until mixed. Then add in the vegan butter, and pulse again until it becomes a sticky crumb. Press the crumbs onto the bottom of the springform pan and up the walls. Place the pan into the freezer to chill for 5 minutes before baking. Then poke a few holes into the bottom of the crust, and place the springform pan into the oven with a baking sheet underneath it to prevent any drips. Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling. Keep the oven preheated, but now reduce it to 350F. 
  4. Make the pecan pie filling: In a small saucepan, whisk together the light brown sugar, cornstarch, maple syrup, and vegan heavy cream. Then add in the vegan butter and brown sugar, and bring the mixture to medium high heat. Continue to whisk until the vegan butter melts, then stir in the vanilla extract and sea salt. Let bubble for 1 minute once you reach a consistent caramel texture, then remove from heat. Add in the toasted pecan halves, and stir to combine.
  5. Make the cheesecake filling: In a large food processor, stand mixer with whisk attachment, or large bowl with hand mixer, cream together the cream cheese and dairy free yogurt until smooth. Add in the brown sugar, sugar,  heavy vegan cream, vanilla, and cornstarch. Cream together again until smooth.
  6. Assemble: Pour the pecan pie filling into the baked cheesecake crust, then carefully spoon the cheesecake filling on top. Smooth the top.
  7. Create the water bath: Be ready to move to the next step immediately after finishing this step. Make sure that you boil the 3-4 cups water prior to pouring the water into the pan. Pour the boiling water into the pan.
  8. Bake the cheesecake: Carefully place the baking sheet into the oven on the low rack. Then place the cheesecake onto a separate baking sheet, and onto the middle rack and quickly close the oven to bake for 65 minutes. Once baked, turn OFF the oven, and CRACK  the oven door with the cheesecake still in the oven. Let cool in the OFF oven for 1 hour. 
  9. Make the pecan topping: Repeat the same steps for the topping as you did in Step 5. 
  10. Top: Remove the cheesecake from the oven and gently spoon the pecan pie topping on top. The top of the cheesecake will be wiggly and fragile so be careful that you don’t break the top of the cheesecake. Alternatively, you can add this part once the cheesecake has fully cooled the next day. 
  11. Chill the cheesecake: Cover and place the cheesecake into the fridge to chill for 3-4 hours, or overnight.
  12. Top the pecan pie cheesecake: Plate the pecan cheesecake and remove the springform pan sides. Top with vegan caramel, pie cut-outs or vegan whipped cream.
  13. Serve and enjoy! Store any leftover cheesecake in an airtight container and in the fridge for up to 4 days, or in the freezer for up to 3 months.

Equipment

Notes

Make ahead: Prepare the pecan pie cheesecake up to 2 days ahead of time, and it will be perfectly moist and rich still.

Pie cut outs: I used Williams Sonoma pie cut outs for cute little toppings with leftover vegan pie crust! 

Find it online: https://thebananadiaries.com/vegan-caramel-pecan-cheesecake-recipe/