Vegan Cheesecake with Caramel Sauce

When your gotta-satisfy-it sweet tooth arises, dive your fork into this vegan cheesecake draped in a vegan caramel sauce.
When your gotta-satisfy-it sweet tooth arises, dive your fork into this vegan cheesecake draped in a vegan caramel sauce.

Vegan Cheesecake with Caramel Sauce

Serves 12

Ingredients:

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• 1-1/2 cups crushed vegan chocolate wafers or cookies

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• 1/2 cup vegan butter

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• 1 tablespoon Karo syrup

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• 1 tablespoon all-purpose flour

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• 16 ounces vegan cream cheese

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• 1/3 cup packed brown sugar

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• Egg substitute equivalent for 4 eggs

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• 1 teaspoon pure vanilla extract

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• Zest and juice of 1 lemon

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• Vegan caramel sauce, such as Obsessive Confection Disorder’s Vanilla Bean Caramel Sauce

Directions:

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1. Preheat oven to 375 degrees F.

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2. In a large bowl, combine cookies, butter, Karo syrup, and flour in a bowl. Mix by hand and press firmly into greased 9-inch springform pan.

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3. In a standup mixer fitted with the paddle attachment, combine cream cheese, sugar, egg substitutes, vanilla, lemon zest, and lemon juice. Blend on high until smooth.

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4. Pour cream cheese mixture onto crust, spreading evenly with a spatula.

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5. Bake for 30 minutes or until cheesecake jiggles only slightly when pan is shaken.

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6. Place pan on a wire rack to cool. Loosen sides of pan. Pour caramel sauce over cheesecake to cover the top. Refrigerate overnight.

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7. Remove sides of pan and serve.

Cook’s note: You can dress up cheesecake slices with dark chocolate sauce, vegan chocolate shavings, chunks of chocolate, fresh fruit, or vegan whipped cream.

More tasty vegan dessert recipes!