Cinnamon Swirl Cheesecake

Description

I’ve tested many vegan cheesecakes and came really close to the dairy form, but this is it! The flavoring and everything is just perfect! It is decadent!!! It’s probably not the best option when it comes to staying healthy, but it’s nice to know that i have an option when i get those cravings for cheesecake 🙂

Ingredients

• Graham Crackers
• Raw Sugar
• Vegan Margarine
• Butter Flavoring
• Cornstarch
• Vegan Sour Cream
• Vegan Cream Cheese
• Lemon Zest
• Firm Tofu
• Almond Milk
• Batter
• Dark Brown Sugar
• Cinnamon

Instructions

1. 1
2. Preheat oven to 350 degrees
3. Generously grease the sides and bottom of a spring form pan
4. Line bottom with wax paper
5. 2
6. Prepare crust by melting margarine
7. Mix in butter flavoring and set aside
8. 3
9. Place graham crackers in a food processor and grind very fine
10. Add sugar and process for about 1 minute
11. 4
12. In a medium bowl combine graham cracker and butter mixtures until well incorporated
13. Press mixture to the bottom of the spring form pan and set aside
14. 5
15. Prepare batter by blending 1 package of cream cheese with 1 / 3 cup of the sugar and cornstarch on low for 3 minutes
16. Scrape down the sides of the bowl, then add remaining cream cheese, one package at at time
17. Scrape sides of bowl in between
18. 6
19. Combine remaining sugar with lemon zest
20. Increase speed to medium and add the lemon sugar to the cream cheese mixture
21. Add vanilla and scrape sides
22. Set aside
23. 7
24. In food processor / blender combine tofu and almond milk until smooth
25. Mix in tofu mixture into the batter on medium speed
26. Add in the sour cream and mix well
27. Scrape sides again
28. 8
29. Reserve 3 / 8 c batter for swirl mixture
30. Pour remaining batter into prepared pan over the crust
31. Set aside
32. 9
33. For swirl mixture take reserved batter, brown sugar, and cinnamon and combine
34. Mix well
35. Scoop tablespoons full of cinnamon mixture onto top of cheesecake
36. Gently press down with spoon
37. Use a knife
38. 10
39. Bake for 75 minutes
40. Allow to cool for 2 hours
41. Cover and refrigerate for at least 4 more hours
42. Garnish with chopped pecans and brown rice syrup then serve