Fall is officially here. And with the coming of Fall, also comes an abundance of apples and pumpkins. Even though I loathe the impending cold temperatures, I relish the slight chill of autumn weather and the comfort foods that accompany it. Especially comfort food that includes apples–whether it be a nice mug of cider (preferably the adult versions) or a hefty slice of cheesecake with the addictive flavor of apple pie strewn throughout. Apples are a staple in my house come the end of September… and they remain there all the way until December.
I used honeycrisp in this cheesecake only because my default baking apple, the granny smith, is nowhere to be found in any grocery store or market I’ve perused in Philly. Is this a problem in other parts of the world… or are our friendly grocery-teers mocking me and my east coast relocation?
Anyways, even with honeycrisps–which I truly hate to bake with, as they are a superior snacking apple straight to the core–this cheesecake takes apple pie to a whole new level. Or maybe this apple pie takes cheesecake to a whole new level? Whichever it is, be sure to chill this dessert in the fridge for at least 24 hours after baking for maximum enjoyment.
Apple Pie Cheesecake ~ Vegan & Gluten Free
- 3 cups whole pecans
- 4 tbsp granulated sugar
- 3 tbsp superfine brown rice flour
- 6 tbsp melted vegan margarine
- 2 tbsp almond milk
- 3 tbsp lemon juice
- 3 tubs tofutti better than cream cheese
- 1 package (19 oz) extra firm regular tofu (not silken)
- 1 tsp vanilla bean paste, or one scraped vanilla bean pod
- 1/2 cup packed brown sugar
- 1 1/2 tsp cinnamon
- 3/4 tsp cloves
- 6 tbsp superfine brown rice flour
- 2-3 medium sized honeycrisp or granny smith apples
- 2 tbsp cold vegan margarine, cut into small bits
- 1 1/2 cups packed brown sugar
- 1/4 cup potato starch mixed with 1/4 cup very cold water
To make crust, preheat oven to 400 °F. Pulse pecans, sugar and superfine brown rice flour in food processor until crumbly. Stir in melted vegan margarine with fork until well mixed. Press mixture into springform pan until crust is about 1/4 inch thick. Bake in preheated oven for 13 minutes. Let cool slightly and reduce heat to 325 °F.
Place all ingredients for filling into bowl and stir together until roughly mixed. Transfer to food processor and blend until smooth. Spread the contents of food processor evenly into baked crust and place in oven.
Bake for 70 minutes. Turn off oven, but leave cheesecake in oven for an additional hour. Remove from oven and let cool on wire rack until room temp. Chill in fridge for a few hours before making topping.
Slice apples thinly, leaving peels on apples. Toss with margarine and place into small frying pan. Saute over medium heat until apples are softened and a good amount of water has been produced. Stir in brown sugar and let mixture cook over medium heat until bubbly. Add in potato starch mixed with water, stirring constantly until thickened. Remove from heat and let cool slightly.
Top cheesecake with apple mixture and chill in fridge for a few more hours or preferably overnight until firm.
Slice and serve.