Plant-Based Pecan Pie Cheesecake

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 6

Servings:

Calories: 367kcal

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!

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Equipment

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.

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Nutrition