Chai Spice Cheesecake

Vegan - Tips

Cashews, non-dairy milk, and silken tofu are the secret ingredients in this rich, vegan cheesecake--homey spices like ginger and cinnamon add fall flavor.

Brief

Prep 20 mins

Cook: 55 mins

Additional: 4hrs45 mins

Total: 6hrs

Servings: 8

Yield: 1 (9-inch) cheesecake

Chai Spice Cheesecake

Ingredients

1 ½ cups crushed vegan graham crackers

¼ cup packed brown sugar

3 tablespoons coconut oil

melted

2 tablespoons non-dairy milk (such as rice

soy

or almond)

1 (12 ounce) package extra-firm silken tofu

drained

½ cup raw cashews

soaked in water 1 to 2 hours

drained

½ cup mashed ripe banana

¼ cup fresh lemon juice

2 tablespoons coconut oil

room temperature

2 teaspoons vanilla extract

⅔ cup sugar

4 teaspoons cornstarch

2 teaspoons ground cardamom

2 teaspoons ground ginger

½ teaspoon ground cinnamon

¼ teaspoon salt

⅛ teaspoon ground cloves

2 cups vegan whipped topping

½ teaspoon ground cinnamon

4 teaspoons finely chopped candied ginger

Pumpkin Flax Quickbread

Tips

Directions

Step 1

Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Stir together graham crackers and brown sugar in a small bowl then drizzle with oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of pan. Bake 10 minutes. Keep oven at 350 degrees F.

Step 2

Meanwhile blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain giving blender a rest every minute or so and scraping down sides with a rubber spatula. Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender.

Step 3

Spray inside springform pan (above baked crust) with cooking spray. Pour in batter and jiggle to spread evenly over crust. Bake until top is lightly puffed and edges are golden 45 to 50 minutes.

Step 4

Cool to room temperature on a rack about 1 hour. Chill covered at least 3 hours or even better overnight.

Step 5

Slice cake with a thin sharp knife dipped in water. Dollop each slice with whipped topping dust with cinnamon and sprinkle with candied ginger.

Nutritional Information

Chai Spice Cheesecake

Servings Per Recipe:8

Calories: 403.1

% Daily Value *

Protein: 6.1g 12%

Carbohydrates: 54.4g 18%

Dietary Fiber: 1.6g 7%

Sugars: 31.2g

Fat: 20.2g 31%

Saturated Fat: 11.7g 59%

Vitamin A Iu: 61.6IU 1%

Niacin Equivalents: 2.5mg 19%

Vitamin B6: 0.1mg 7%

Vitamin C: 4.9mg 8%

Folate: 23.6mcg 6%

Calcium: 168.8mg 17%

Iron: 3.6mg 20%

Magnesium: 47.7mg 17%

Potassium: 205.4mg 6%

Sodium: 230mg 9%

Thiamin: 0.1mg 10%

Calories From Fat: 182

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.