Vegan Gingerbread Caramel Cheesecake

One slice of this Vegan Gingerbread Caramel Cheesecake and you’ll be in vegan heaven. Rich, creamy and a little bite of holiday spice is perfectly balanced with the sweetness of Florida Crystals® Regenerative Organic Raw Cane Sugar and a significant drizzle of vegan caramel topping.

Prep Time

15 minutes

Cook Time

67 minutes

Yields

8 pieces

Meet the Chef: Mary Papadimos

Mary Papadimos is a vegan food blogger and influencer from Tampa, FL. She started her blog and Instagram, upbeetandkaleingit, six years ago in grad school and now works with food and wellness brands to share food +products she loves. Her passion is creating and sharing vegan recipes with her community.

Ingredients


For the crust

  • 1 and ½ cups all-purpose flour
  • ½ cup melted vegan butter
  • ¼ cup + 1 tbsp dairy-free milk
  • ⅓ cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • ¾ cup chopped pecans

For the filling

  • 14 ounces extra firm tofu
  • ¾ cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • ⅓ cup dairy-free milk
  • ⅓ cup molasses
  • 1 tbsp vanilla extract
  • ¼ cup arrowroot starch
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger

For the caramel

  • 1 cup heavy coconut milk
  • ¾ cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • 2 tbsp vegan butter
  • 1 tbsp arrowroot starch

Instructions

For the crust

Step 1

Preheat the oven to 350°F degrees.

Step 2

Mix all ingredients for the crust in a bowl until a thick dough forms.

Step 3

Add to an 8x8 baking pan and evenly disperse the dough. Press the dough up onto the sides as you would a pie crust.

Step 4

Bake at 350°F for 7 minutes then remove the crust from the oven.

For the filling

Step 1

Add all filling ingredients to a food processor and process until mixed well.

Step 2

Pour the filling mixture into the cheesecake crust and place in the oven to bake for 60 minutes.

Step 3

Remove the cheesecake from the oven and let it cool down completely, about 3 hours in the fridge.

For the caramel

Step 1

To make the vegan caramel, add 3/4 cup of the heavy coconut milk along with the other ingredients and reserve 1/4 cup of the heavy coconut milk for the end.

Step 2

Bring mixture to a boil and once it starts bubbling, turn down the heat to medium low and stir constantly for 5 minutes. Remove from the heat and add the last 1/4 cup of the heavy coconut milk.

Step 3

Pour the mixture on top of the cheesecake that has been cooled and enjoy! Store in the refrigerator in an airtight container, but it is best eaten the same day.

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

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