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.
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
403 Calories
Recipe Instructions
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.
Ingredients
2 teaspoons vanilla extract
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ cup packed brown sugar
⅛ teaspoon ground cloves
¼ cup fresh lemon juice
2 teaspoons ground ginger
4 teaspoons cornstarch
2 teaspoons ground cardamom
½ cup mashed ripe banana
⅔ cup sugar
3 tablespoons coconut oil, melted
1 ½ cups crushed vegan graham crackers
2 tablespoons non-dairy milk (such as rice, soy, or almond)
