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Vegan Cheesecake with Caramel Sauce

When your gotta-satisfy-it sweet tooth arises, dive your fork into this vegan cheesecake draped in a vegan caramel sauce.

When your gotta-satisfy-it sweet tooth arises, dive your fork into this vegan cheesecake draped in a vegan caramel sauce.
When your gotta-satisfy-it sweet tooth arises, dive your fork into this vegan cheesecake draped in a vegan caramel sauce.

Vegan Cheesecake with Caramel Sauce

Serves 12

Ingredients:

  • 1-1/2 cups crushed vegan chocolate wafers or cookies

  • 1/2 cup vegan butter

  • 1 tablespoon Karo syrup

  • 1 tablespoon all-purpose flour

  • 16 ounces vegan cream cheese

  • 1/3 cup packed brown sugar

  • Egg substitute equivalent for 4 eggs

  • 1 teaspoon pure vanilla extract

  • Zest and juice of 1 lemon

  • Vegan caramel sauce, such as Obsessive Confection Disorder's Vanilla Bean Caramel Sauce


Directions:

  1. Preheat oven to 375 degrees F.

  2. In a large bowl, combine cookies, butter, Karo syrup, and flour in a bowl. Mix by hand and press firmly into greased 9-inch springform pan.

  3. In a standup mixer fitted with the paddle attachment, combine cream cheese, sugar, egg substitutes, vanilla, lemon zest, and lemon juice. Blend on high until smooth.

  4. Pour cream cheese mixture onto crust, spreading evenly with a spatula.

  5. Bake for 30 minutes or until cheesecake jiggles only slightly when pan is shaken.

  6. Place pan on a wire rack to cool. Loosen sides of pan. Pour caramel sauce over cheesecake to cover the top. Refrigerate overnight.

  7. Remove sides of pan and serve.


Cook's note: You can dress up cheesecake slices with dark chocolate sauce, vegan chocolate shavings, chunks of chocolate, fresh fruit, or vegan whipped cream.

More tasty vegan dessert recipes!

 

 

 

 

 
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