This week’s 52 Weeks of Baking Challenge is cheesecake. You may already know that I reserve a very special corner of my heart for cheesecake. The promise of good cheesecake is a reason to keep on living in this cruel world. I’m kind of joking.
Probably because I respect cheesecake so much, I have never tried to make one before. For this challenge, I made a vegan version. Without the cream cheese and eggs, it’s not a true cheesecake and it doesn’t taste like one either. It is delicious in its own right though. If I was to serve this to traditional cheesecake afficionados, I think I would bill it as “vegan pumpkiny pie” or something because it really is more of a pumpkin pie-esque, unique, tasty treat than a cheesecake.
I followed this recipe from the Post Punk Kitchen with very few changes. I left out the orange zest and skipped the marbleization step and the pecan crunch topping. I found 100% whole wheat vegan (if you’re not worried about honey) graham crackers at Publix called Mi-Del which I used to make the graham cracker crust. I made the crust and began soaking the cashews in water the day before. With that out of the way, it came together pretty quickly.
Homemade graham cracker crust. Check out my new springform pan!
The whole gang of filling ingredients.
Looking kinda wild in the food processor.
Filling is mixed and loaded onto the crust. Ready for the oven.
It cracked a little but I still think it’s pretty handsome.
Our friends came over for dinner last night and really liked this dessert. They even took some home with them. Success – yay!