Vegan Caramel Pecan Cheesecake Recipe




1 Cup Graham Cracker Crumbs
1/4 Cup Vegan Margarine Melted

Caramel Pecan Sauce

1 Cup Sugar
6 Tbsp Vegan Margarine
1/2 Cup Soy Cream
1 Cup Chopped Pecans


3 Tubs Tofutti Plain Cream Cheese
3/4 Cup Sugar
1 Tsp Vanilla Extract
Equivalent of 3 Eggs Using Egg Replacer


To Make the caramel sauce.

Before making the caramel sauce, be sure to have all your ingredients ready to go. Making caramel is a fast process and if you’re hunting for ingredients and don’t work fast enough the sugar will burn. Caramelized sugar is extremely hot, so use caution when making it.
Heat sugar on moderately high heat in a heavy bottomed 2 or 3 quart saucepan. As the sugar begins to melt, stir quickly with a wooden spoon or whisk. As soon as the sugar comes to a boil stop stirring. From this point on, only swirl the pan if need be. If you find that the sugar burns, next time try adding 1/2 cup of water to the sugar at the beginning. This takes longer as you will have to wait for all the water to evaporate before the sugar will caramelize.
As soon as the sugar crystals have melted (the liquid should look dark amber), immediately add the margarine and whisk it in until is has melted. Once the butter has melted, remove the pan from the heat. Wait 3 seconds then add the soy cream to the pan and whisk it in. The butter and cream will foam up, so that is why it is important to use a large pan. Whisk the until the sauce is smooth. Let it cool for a few minutes, then pour into a glass container. Once it has cooled down a little, add the chopped pecans and stir well. Set aside until ready to use.

To make the filling.

Preheat oven to 350°F. Cover bottom of a 9 inch springform pan with parchment paper. Mix graham cracker crumbs and melted margarine together and press firmly onto the bottom of the springform pan. Pour the caramel pecan sauce over the crust.
Beat cream cheese, sugar and vanilla with a mixer until well blended. Add the egg replacer and continue to mix until nice and smooth. Pour over the caramel pecan sauce.
Bake for 45-50 mins. or until center is almost set. Run a knife around the edge of the pan to loosen the cake. Cool completely before taking the rim off. Refrigerate for at least 4 hours or overnight before serving.

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