Vegan Butterscotch Cheesecake
I hope everyone had a wonderful Thanksgiving and was able to spend time with their families. I had a great time at my sister’s house, with a feast fit for 2 vegans, 6 vegetarians, and 4 meat-eaters. For Thanksgiving dessert, I made this vegan cheesecake recipe that I found on Alicia Silverstone’s website, The Kind Life. Originally a pumpkin cheesecake recipe, I adapted it to suit my butterscotch craving. Of course, you can make your own pie crust if you want, but I didn’t have the time so I bought a delicious pre-made Arrowhead Mills graham cracker pie crust. Here is the cheesecake recipe with my alterations:
- 1 package silken tofu (roughly 14 oz.)
- 8 oz. Tofutti vegan cream cheese
- 1 package vegan butterscotch chips (I found that Food Lion and Lowe’s Foods brand butterscotch chips are vegan, but Nestle’s are not, so double check the package)
- 1/4 cup agave nectar
- dash ground nutmeg
- dash ground cinnamon
- Puree all ingredients in food processor until very smooth, about 3-5 minutes.
- Pour into crust and bake at 350 F for 50 minutes.
- Chill completely in refrigerator at least 3 hours, up to overnight.
This is a fantastic dessert, and pretty simple if you go with the pre-made crust. It doesn’t have the exact consistency of cheesecake; I would say it’s more like if cheesecake and flan had a baby. Yum!
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