Plant-Based Pecan Pie Cheesecake
This isn't just dessert, it's the holiday showstopper designed to completely steal the spotlight from boring old pumpkin pie. Imagine a rich, creamy, and tangy plant-based cheesecake nestled atop a buttery crust and crowned with a richly caramelized pecan sauce topped with toasted pecans. his recipe proves you don't need dairy to achieve maximum indulgence. It's so decadent and unbelievably satisfying, you'll watch your most skeptical guests come back for seconds and inevitably fight over the last slice. Seriously, make two, because this drizzled pecan pie cheesecake is guaranteed to be completely devoured!
Ingredients
Crust
- 1 cup pecans toasted
- ½ cup deglet dates or medjool
Filling
- 2 cups cashews unroasted, unsalted
- ½ cup deglet dates or medjool
- 3 tbsp lemon juice
- 1 tsp vanilla extract or vanilla powder
- 1 ¼ cup soy milk unsweetened, or plant based milk of choice
Caramel Sauce
- ½ cup deglet dates or medjool
- 1 tbsp nutritional yeast
- 1 tbsp pecans toasted
- ½ tsp vanilla extract
- 1 cup water
Topping
- 1 cup pecans toasted
Instructions
Crust
- Add the pecans and dates to a food processor and process until mixture sticks together when pressed with your hands.
- Pour mixture into a 6 inch springform pan and press evenly to create a crust.
Filling
- Add all ingredients to a blender and blend until smooth.
- Pour mixture on top of crust.
- Place in refrigerator overnight or at least 6 hours to set up.
Caramel Sauce
- Add all ingredients to a blender and blend until smooth.
- Cook in a saucepan on medium for about 10 minutes to reduce it slightly and to thicken. Alternatively, you can place uncooked mixture in an airtight container in the fridge overnight until the cheesecake is ready to decorate.
Assembly
- Take cake out of the springform pan and place on a plate.
- Pour the caramel sauce over the top.
- Sprinkle the pecans on top of the caramel sauce.
Nutrition
Calories: 367kcalCarbohydrates: 29gProtein: 8gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gSodium: 20mgPotassium: 462mgFiber: 5gSugar: 17gVitamin A: 130IUVitamin C: 4mgCalcium: 75mgIron: 3mg
I am drooling all over my keyboard!
It looks sooo good!!!
Hi Jill. Looks so yummy. In the written recipe you say 1 1/4 cups soy milk for the cheesecake but in your narration you say 1 1/2 cups. Which is it, please?
Thanks for catching that. It is 1 1/4 cups.
I just recently came across your channel and am loving it. I am in my eighties and have a rare blood cancer so, needless to say, my diet is very important in fighting this. My love for cooking has always been for homemade desserts. Well, all my old recipes are now sitting in a drawer, unused. Too many ‘bad for me’ ingredients. Thank you so much for healthier solutions. I will be using your recipes for the upcoming holidays. Keep them coming!
I would like to make this for Thanksgiving. How would you adjust it for a 9 in springform pan?
Thanks!
I would double the recipe
Thanks! Do you think the crust would need to be doubled as well?
Yes
Is the caramel sauce served hot off the stove, and poured over the cheesecake? Or should the caramel sauce be cooled or served room temperature??
It should be room temperature or cooled.
Hello, If I choose to refrigerate the caramel after blending it, rather than cooking it, should I cook it in a saucepan the next day before I put it on the cheesecake? Thank you.
If it has thickened to your liking then don’t worry about heating it.
This worked well in an 8″ square glass baking dish. I will be making it again.
Hello, someone from the Netherlands here! I am currently making this for the 2nd time. First time I made the mistake to soak the cashews so I had a kind of mousse instead of a cake, it made a nice icecream after freezing it! This time doing it right + replacing nutritional yeast for dark miso paste for another umami flavor.
Great recipe, five stars!!
Thank you Jessica from the Netherlands! =)