Cakes & Pies
- 1 bag Dandies Marshmallows
- 2 sleeves of Nabisco original graham crackers or favorite vegan cookie substitute
- 3 sweet potatoes, peeled and quartered
- 4 Tbsp vegan margarine, divided
- 1 Tbsp ground flax seed
- 3 Tbsp cold water
- 1 block firm tofu, pressed to remove excess water
- 1 Tbsp lemon juice
- 2 Tbsp apple cider vinegar
- 3/4 cup brown sugar
- 1/2 cup flour
- 1 tsp cinnamon
- 1/2 tsp ground clove
Maple Salted Caramel Sauce Ingredients
- 1 can coconut milk
- 1 cup brown sugar
- 1/4 cup maple syrup
- 1/2 tsp kosher salt
Candied Pecans Ingredients
- 1 cup chopped pecans
- 2 tsp vegan butter
- 2 tbsp brown sugar
Crush the holidays with this stunner and taste bud slayer of a cheesecake!
Preheat oven to 375 degrees. In a baking dish, combine sweet potatoes and 2 Tbsp vegan margarine. Roast in oven for 30-40 minutes or until tender. Spray a springform pan with nonstick spray. Meanwhile, in a food processor, pulses graham crackers with remaining 2 Tbsp of vegan margarine into fine crumbs. Press crumb mixture into the bottom of the pan. In a cup or small bowl whisk together ground flax and 3 Tbsp cold water and set aside. In a food processor, combine roasted sweet potatoes, tofu, lemon juice, apple cider vinegar, brown sugar, and flour and process until mixture is smooth and free of lumps. Add the flax egg to the food processor and pulse until incorporated. Pour cheesecake batter on top of the graham crust in the springform pan and bake at 375 degrees for 35 minutes. Arrange marshmallows on top of cheesecake, and bake for an additional 5 minutes.
Maple Salted Caramel Sauce Instructions
In a saucepan turned on medium high combine coconut milk and brown sugar. Bring to a boil. Occasionally stir with a wooden spoon for about 7 minutes. Stir in maple syrup, reduce heat and let simmer for about 15-20 minutes until caramel has reached a thick consistency. Set aside.
Candied Pecans Instructions
In a pan on medium low heat, melt butter. Add brown sugar and stir until sugar is mostly dissolved. Toss in pecans and stir until coated in butter sugar mixture. Transfer to a bowl and let cool.
Sprinkle candied pecans on top of of the cheesecake and generously drizzle on the maple caramel. Serve and enjoy!
Recipe by Chelsie Jangord