Vegan Cranberry Cheesecake

Vegan Cranberry Cheescake

Cranberry Cheesecake

If Christmas had a flavor all to itself, it would be this Vegan Cranberry Cheesecake!

I am in love with this combination of tart, yet sweet cranberry compote spiked up with anise, cinnamon sticks, orange and vanilla.

Paired with the creamiest of cheesecakes you will ever taste, and a gingersnap cookie crust to tie it all together.

I am using Cape Cod Select Premium Frozen Cranberries this year for all my cranberry festivities and I have to say I DID see a difference in this brand from other brands!

There was not one shriveled, wrinkly, inferior sized cranberry in the bag! They were all perfect as perfect gets!

This is a Building on Recipes project as most great masterpieces are… which means you will have to prepare the Cranberry Compote and gingersnap cookies ahead of time before finalizing this decadent cheesecake!

As I always say, Building on Recipes is not always easiest, but it IS worth it!


Cranberry Cheesecake
 
Prepare a 7" cake pan with pan grease & parchment liner
Click here for why I do not prefer Springform pans
The conversion for egg replacer to eggs is 3 eggs
Serves: 1- 7" Cheesecake
Ingredients
  • ½ Recipe Gingersnap Cookies
  • 3 Tablespoons Coconut Oil
  • For the Cranberry Compote
  • 1 16ounce bag Cape Cod Select Premium Frozen Cranberries
  • Granulated Sugar 1½ cup (300g)
  • Juice or Wine ¾ cup (180ml)
  • Water ½ cup (120ml)
  • Vanilla Bean or Extract 1 bean or 2 teaspoons
  • Star Anise Pods 5
  • Cinnamon Sticks 2
  • Orange Zest and Juice from 1 large orange
  • For the Cheesecake
  • Vegan Cream Cheese 12 ounces (336g)
  • Vegan Sour Cream ¼ cup (56g)
  • Granulated Sugar ¾ cup (150g)
  • EnerG Egg Replacer 4½ teaspoons (18g)
  • Warm Water 6 Tablespoons (90ml)
  • Vanilla Extract 2 teaspoons (10ml)
Instructions
  1. Crush the gingersnap cookies to make 1½ cups total
  2. Add the melted coconut oil and combine well
  3. Press into the bottom of the prepare cake pan and freeze while you prepare the other recipes
  4. For the Cranberry Compote
  5. In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.
  6. Add the cranberries and then return to a boil.
  7. Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
  8. Discard the anise pods, vanilla bean pod and cinnamon sticks.
  9. Squeeze in the juice of that orange and add the vanilla extract if you are using that instead of a bean
  10. For the Cheesecake:
  11. Melt the coconut oil and combine with the crushed gingersnaps
  12. Mix and then press into the bottom of a greased and parchment lined 7" cake pan
  13. Whisk the egg replacer with the warm water
  14. Cream the vegan cream cheese smooth with the granulated sugar
  15. Add the vegan sour cream and mix smooth
  16. Add the vanilla extract and the egg replacer mixture mix smooth
  17. Pour into the prepared pan and bake in a preheated 335°F oven for approx 35- 45minutes
  18. Remove from oven to cool completely and then cool to cold overnight in the refrigerator.
  19. Un-mold the cheesecake and top with cranberry compote
Notes
Cheesecake should stay refrigerated for up to 1 week.
cape-cod-cranberriesFor all your Cape Cod Select Premium Frozen Cranberry needs! Click the links below! Be sure to tell them Gretchen’s Bakery sent ya!

FACEBOOK https://www.facebook.com/capecodselect/#

TWITTER https://twitter.com/CapeCodSelect

INSTAGRAM https://www.instagram.com/capecodselect/

PINTEREST https://www.pinterest.com/capecodselect/

STORE LOCATOR http://www.capecodselect.com/store-locator/

 

 

 

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Vegan Pumpkin Pie Cheesecake with gingersnap crust

Vegan Pumpkin PIe Cheesecake wtih gingersnap crust

Vegan Pumpkin PIe Cheesecake wtih gingersnap crust

If a pumpkin pie and a pumpkin cheesecake got married and had a baby it would be this Vegan Pumpkin Pie Cheesecake with gingersnap crust

And we would name him Gary.

Gary Gary Gary.

For those who want to know what on earth I can be talking about with my new GaryCake recipe click here for the full story

It does not get any more amazing than this recipe, I could probably just stop right here and say, “my work is done.”

But to heck with that! I have so much more up my sleeve you are going to flip!

But first things first, let’s get this new fall season rolling with a building on recipes that will go down in history.

First you will prepare my Gingersnap Cookie recipe (vegan version of course!) and I do recommend to make the entire batch even though it makes more than you will need.

If you are anything like me you will eat about ¼ of them before you even start this cheesecake recipe!


5.0 from 1 reviews
Vegan Pumpkin Pie Cheesecake with gingersnap crust
 
Prep time
Cook time
Total time
 
Prepare a 7" cake pan with pan grease and parchment lining
Serves: 1- 7" cake
Ingredients
  • Vegan Cream Cheese 2- 8ounce packages (454g)
  • Pumpkin Puree 1 cup (250g)
  • Light Brown Sugar 1½ cup (315g)
  • Pumpkin Pie Spice 3 teaspoons (8g)
  • Vanilla Extract 2 teaspoons (10ml)
  • EnerG Egg Replacer 5 teaspoons (20g)
  • Warm Water 6 tablespoons (90ml)
  • FOR THE CRUST:
  • Gingersnap Cookies enough to make 1½ cups of crumbs
  • Coconut Oil 2 Tablespoons (30ml)
  • FOR THE GINGERSNAP PUMPKIN BUTTERCREAM:
  • ¼ Recipe Vegan Buttercream
  • 1 cup crushed gingersnaps finely ground
  • ½ cup pumpkin puree
Instructions
  1. Combine the egg replacer with the warm water, whisk smooth
  2. Combine the brown sugar with the pumpkin pie spice and work it through
  3. Prepare the crust with the cookies and melted coconut oil, press into the bottom of the greased and parchment lined pan. Freeze while you prepare the cheesecake batter
  4. Cream the vegan cream cheese smooth, add the brown sugar and spices
  5. Add the pumpkin and vanilla extract and then the egg replacer mixture last, mix smooth
  6. Pour into crust and bake in a preheated 345°F oven for approx 60minutes.
  7. It will look bubbly and suspicious! Don't be alarmed!
  8. Cool in the oven for about 30 minutes with the oven off and door slightly cracked.
  9. Then cool overnight in the refrigerator to set to firm.
  10. Unmold then garnish with gingersnap pumpkin buttercream and more gingersnap cookies
Notes
Keep cheesecake refrigerated for up to 1 week, it can stay at room temperature for about 3 hours maximum.
 

 

 

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Pumpkin Cheesecake

Pumpkin Cheesecake

pumpkin-cheesecake

We have finally arrived.

Pumpkin season is in full swing.

The only problem I ever have with pumpkin season, is that all I want to do is eat Pumpkin Cheesecake for months all night and day!!

I love Pumpkin Pie and I love cheesecake.

How can you go wrong by combining 2 of my most prized recipes into one fabulous dessert!?!

You cannot go wrong……..

Behold~ the Pumpkin Cheesecake!

With gingersnap cookies crust!?

I mean seriously you guys….just stop……………………….


5.0 from 2 reviews
Pumpkin Cheesecake
 
Prep time
Cook time
Total time
 
Prepare an 8" X 2" Cake Pan with pan grease and parchment paper.
Preheat oven to 350°F
Author:
Serves: 1- 8" Cake
Ingredients
  • Cream Cheese 2 cups (454g)
  • Pumpkin Solid Pack or homemade pumpkin puree 1¼ cup (300g)
  • Light Brown Sugar 1¾ cup (367g)
  • Pumpkin Pie Spice 3 teaspoons (6g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Large Eggs 3 (150g)
  • Egg Yolks 2 (36g)
  • Sour Cream ¼ cup (57g)
Instructions
  1. First prepare the gingersnap crust recipe listed below.
While the crust is baking, prepare the cheesecake filling as follows:
  1. Mix the cream cheese on low speed to soften.
  2. Rub the ground spices through the brown sugar to distribute well, and then add it to the cream cheese while continuing to mix on low- medium speed.
  3. Scrape the bowl periodically to ensure it is mixed smooth and there are no signs of lumps.
  4. Combine the vanilla extract and the eggs and yolks and add to the creamed mixture one at a time and scraping the bowl after each addition.
  5. Add the pumpkin and mix just until well combined.
  6. Then add the sour cream, mix until combined
  7. Pour into prepared pan with the cooled gingersnap crust and bake in a water bath for approximately 1 hour or until the center jiggles like Jell-O.
  8. Turn off the oven but leave the cheesecake inside with the door cracked open for another 1 hour.
  9. Remove from the oven cool completely overnight in the refrigerator
  10. Unmold as shown in the video and decorate as shown or as you like
Notes
Cheesecakes must be kept refrigerated for up to 10 days or frozen wrapped well for up to 3 months
 
5.0 from 2 reviews
Gingercookie Crust
 
Prep time
Cook time
Total time
 
Preheat oven to 350°F
Author:
Serves: 1 - 8" cookie crust
Ingredients
  • Gingersnap Cookies Crumbs 1½ cups (144g) *approximately 8 cookies
  • Unsalted Butter 3 Tablespoons (42g)
Instructions
  1. In a food processor crumble the cookies to fine crumbs
  2. Transfer to a large mixing bowl and add the melted butter
  3. Combine to the consistency of wet sand
  4. Press into the bottom of the prepared 8" Cake Pan or a Spring form pan if you prefer
  5. Bake for 12 minutes at 350°F
CLICK HERE ABOUT BAKING CHEESECAKES & SPRINGFORM PANS

 

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Vegan Apple Cheesecake

Vegan Apple Cheesecake

Vegan Apple Cheesecake

I have two exciting things to tell you!

#1 It’s FALL! (Ok maybe not quite yet, but almost!)

#2 I have another vegan recipe for you!

Mini bite sized vegan apple cheesecake!

Perfect little bites of vegan vanilla cheesecake topped with cinnamon apples!

For those who want more than a bite (ME) I will advise to DOUBLE the recipe below and make a larger 8″ version

This is a nut free cheesecake, since most of the vegan cheesecakes I have seen are a no bake variety with cashew cream for the base.

Well this is a real deal cream cheese version (vegan of course) that is so close to the real thing you are going to flip!

Creamy texture, perfect graham cracker crust and cinnamon sweet apples all over the tops!

I use Tofutti brand cream cheese and sour cream here, but you can use whatever brand you prefer.

Yes my cruelty free friends, fall is happening faster than you can say PUMPKIN EVERYTHING!

So aren’t you glad this is an APPLE cheesecake and not pumpkin!??

Hmmm, that will be my next recipe! Stay tuned! More vegan recipes to come!

5.0 from 2 reviews
Vegan Apple Cheesecake
 
Prep time
Cook time
Total time
 
I used Tofutti Brand Cream Cheese & Sour Cream here
This is a building on recipes project so you can prepare the apple filling while the cheesecakes are baking and cooling
Preheat oven to 335°F
I am using a mini cheesecake pan for these bite sized cheesecakes, but for an 8" cheesecake double all the ingredients below. Spray the pans with coconut oil or vegan pas release.
For the larger 8" pan use a parchment paper liner too
Serves: 12 mini bite sized cheesecakes
Ingredients
  • Crushed Graham Cracker (for vegan, do not use the honey variety) ¾ cup
  • Granulated Sugar 1 Tablespoon (14g)
  • Ground Cinnamon 1 teaspoon (5g)
  • Coconut Oil 4 Tablespoons
  • Vegan Cream Cheese 12 ounces (336g)
  • Vegan Sour Cream ¼ cup (56g)
  • Granulate Sugar ½ cup (100g)
  • EnerG Egg Replacer 4½ teaspoons (18g)
  • Warm Water 6 Tablespoons (90ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • 1 Recipe Apple Filling
Instructions
  1. Melt the coconut oil and combine with the graham cracker crumbs, cinnamon and the sugar
  2. Press 1 tablespoon into each cavity of the mini cheesecake pan
  3. Whisk the egg replacer with the warm water
  4. Cream the vegan cream cheese smooth with the granulated sugar
  5. Add the vanilla extract and the egg replacer mixture mix smooth
  6. Add the vegan sour cream and mix smooth
  7. Pour into the prepared cheesecake pans and bake in a preheated 335°F oven for approx 18-22minutes
  8. They will be puffed up and this is normal
  9. Remove from oven to cool completely and then cool to cold in the refrigerator.
  10. Meanwhile prepare the apple filling as per the instructions on that blog post CLICK HERE
  11. Cool apple filling to cold; then top the cheesecakes with 1Tablespoon of filling. (The recipe for apple filling makes more than you will need, but you can freeze the excess or serve an additional tablespoon with each serving)
 

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White Chocolate Blueberry Cheesecake

White Chocolate Blueberry Cheesecake

White Chocolate Blueberry Cheesecake

At first glance this cheesecake may look country style or a bit rustic with it’s dripping mounds of blueberry topping.

This White Chocolate Blueberry Cheesecake combines 3 luscious flavors and packs them into a graham cracker crust for the most sophisticated palette pleaser you will ever experience!

Creamy white chocolate cheesecake is perfection with blueberries.

The sweet and the tart playing together in harmony with a back splash of hominess that the classic graham cracker crust brings.

It’s as if you are not sure if you should wear heels to the picnic!

This cheesecake makes you feel like you are at a black tie event ~ yet in the comfort of your summer cutoffs and bare feet!

Obviously by this versatile description, you can see this cake will stand up at any event.

So if it’s black tie ballroom you are serving~ I would go for the Godiva liquor addition for sure!

But if this is going to be your last summer shindig in the backyard with the family, may I  suggest a zest of lemon to brighten the affair?

Either way I know you are going to love this new recipe!

I do get so many questions about substitutions on the sour cream.

You can use yogurt or heavy cream in place of it or just leave it out altogether.

Any of those 3 ingredients will lend an added layer of creaminess to this cheesecake, but for those who like a bit more dense, sturdy New York style cheesecake just leave it out!

Read to the bottom for the VEGAN VERSION!


5.0 from 6 reviews
White Chocolate Blueberry Cheesecake
 
All cheesecake ingredients are to be at room temperature before mixing
Any crushed cookie will work for the crust if you do not have graham crackers
Prepare an 8" X 3" cake pan with pan grease and a parchment paper liner
If Spring form pans are your preference that is fine, click here for my thoughts on the spring form pan
Serves: 1-8" Cheesecake
Ingredients
  • Cream Cheese 3-8oz packages (670g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 5 (250g)
  • Sour Cream ½ cup (120g)
  • White Chocolate 8oz (approx 1¼ cup) (224g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Godiva Liquor 1 Tablespoon (15ml) *optional
  • For the Graham Cracker Crust:
  • Crushed Graham Cracker Crumbs 2½ cups
  • Granulated Sugar 2 Tablespoons (28g)
  • Unsalted Butter 8 Tablespoons
  • For the blueberry topping:
  • 1 Pint Blueberries (fresh or frozen)
  • 1 tablespoon water
  • 0-¼ cup granulated sugar
Instructions
  1. Prepare the crust by combining the graham cracker crumbs with the sugar and melted butter and work it until it resembles wet sand
  2. Press it into the bottom and sides of the prepare pan then freeze while you prepare the cheesecake batter.
  3. Cream the cream cheese smooth and then add the granulated sugar, mix on low speed until combined
  4. Be sure to always scrape the bottom and sides of the bowl often while mixing this entire recipe to avoid lumps
  5. Combine the eggs with the vanilla and the optional godiva liquor
  6. Add the eggs one at a time to the cream cheese mixture allowing each one to mix in before adding another.
  7. Add the melted white chocolate and mix smooth
  8. Add the sour cream last mix smooth
  9. Pour the batter into the prepared graham cracker crust
  10. Bake in a water bath in a preheated 350°F oven for the first 15 minutes then turn the temperature down to 300°F for another 60 to 90 minutes or until it is done click here for how to know when your cheesecake is done
  11. Cool completely then refrigerate overnight before un-molding
  12. Prepare the blueberry topping by cooking the blueberries with the water and optional sugar over a low heat for approximately 15-20 minutes or until compote consistency
  13. Cool and then pour over the top of the cheesecake
  14. Whipped Cream and white chocolate shavings are optional garnishes
VEGANIZE THIS RECIPE!

There is something about vegan cheesecake that makes me want to always make them into mini size.

I’m not sure what that is, maybe it’s the fact that I can pop 4 or 5 in my mouth throughout the day as a bite sized magical vegan reminder that we do not have to be deprived of all things magical and delicious and more importantly we do not have to harm animals!!

Anyway- I sure do go off on a tangent when it comes to vegan baking!

But it is your option to make either 1 large one, same as the one pictured above or go for the mini cheesecake pan here

5.0 from 6 reviews
Vegan White Chocolate Blueberry Cheesecake
 
You will have to pay close attention to certain ingredients here to be sure they are indeed Vegan.
White Chocolate has milk solids in it, so you will want to look for a brand that is marked as vegan.
Graham crackers for the base of this cheesecake will be vegan unless they have honey ~ so be sure to get the plain variety
Granulated sugar is not even vegan since most manufacturers use bone char in the processing. CLICK HERE for a list
Of course you will not garnish your cheesecake with whipped cream as the original version does, but there are now substitutes and other options CLICK HERE
I use Tofutti Brand for my vegan sour cream & cream cheese, but any bran will do
Serves: 1- 8" or 24 individuals
Ingredients
  • Vegan Cream Cheese 3cups (670g)
  • Granulated Sugar 1 cup (200g)
  • EnerG Egg replacer 9 teaspoons (36g)
  • Warm Water 12 Tablespoons (180ml)
  • Vegan Sour Cream ½ cup (120g)
  • Vegan White Chocolate 8oz (approx 1¼ cup) (224g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Lemon Zest 1 (approx 2 teaspoon)
  • For the Graham Cracker Crust:
  • Crushed Graham Cracker Crumbs 2½ cups
  • Granulated Sugar 2 Tablespoons (28g)
  • Coconut Oil 5 Tablespoons
  • For the blueberry topping:
  • 1 Pint Blueberries (fresh or frozen)
  • 1 tablespoon water
  • 0-¼ cup granulated sugar
Instructions
  1. Combine the egg replacer with the warm water and whisk to smooth
  2. Prepare the crust by combining the graham cracker crumbs with the sugar and melted coconut oil and work it until it resembles wet sand
  3. Press it into the bottom and sides of the prepare pan then freeze while you prepare the cheesecake batter.
  4. Cream the vegan cream cheese smooth and then add the granulated sugar, mix on low speed until combined
  5. Be sure to always scrape the bottom and sides of the bowl often while mixing this entire recipe to avoid lumps
  6. Add the egg replacer slowly while mixing on low speed and then add the lemon zest and vanilla extract
  7. Add the melted vegan white chocolate and mix smooth
  8. Add the vegan sour cream last mix smooth
  9. Pour the batter into the prepared graham cracker crust
  10. Bake in a preheated 350°F oven for about 40-60 minutes or until it is puffed up and no longer looks like liquid batter.
  11. Cool completely then refrigerate overnight or at least until it is COLD FIRM and SET before un-molding
  12. Prepare the blueberry topping by cooking the blueberries with the water and optional sugar over a low heat for approximately 15-20 minutes or until compote consistency
  13. Cool and then pour over the top of the cheesecake
 

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Red Velvet Cheesecake

Red Velvet Cheesecake

Red Velvet Cheesecake

The best of two worlds just collided!

Red Velvet Cake meets Cheesecake!

In this fabulous new recipe for Red Velvet Cheesecake!

Ok ok so red velvet cheesecake is not so “new”~ I’m sure many of you have seen it here or there floating around the net; after all I shared a version of this 2 times before in both of my past lives!

But as always 3 times a charm here at Gretchen’s Bakery and you have not seen a version this good believe me!

A simple building on recipes project that will require 3 recipes to get to this amazing end result!

I never said being awesome was easy! But it is surely worth the effort!

So first the red velvet cake for the bottom layer and the cubes to fold into the cheesecake batter.

The cheesecake batter as I will show in the video below and if you are feeling extra special like me, the cream cheese buttercream icing to pipe on top!

Let’s get to it!


4.7 from 3 reviews
Red Velvet Cheesecake
 
First prepare thered velvet cake in the same size pan you will bake the cheesecake.
Once it is baked and cooled reserve 1 layer for hte base of the cheesecake and the other layer will get cut into 1" cubes and reserve 1 cup of those cubes for the garnish for the end, the rest will get folded into the batter
Prepare the pan again for the cheesecake batter
You will notice in the video I used a 3" tall cake pan for the cheesecake (which I almost never do) and it was really unnecessary here! 8"X2" cake pan is fine and a larger pan to make the water bath (I use a 10" pan for that)
Grease the pan and line it with a parchment circle
Preheat oven to 350°F
Serves: 1-8" cake
Ingredients
Instructions
  1. Smooth the cream cheese with the granulated sugar until well combines, be careful not to whip on high or incorporate too much air.
  2. Add the eggs one at a time along with the vanilla extract and be sure to stop the mixer and scrape the bottom and sides of the bowl from time to time.
  3. Add the heavy cream last and mix smooth.
  4. Fold in the cubed red velvet cake
  5. Bake in a preheated 350°F oven for the first 30 minutes then turn the oven temperature down to 325°F for the remaining 40 or 50 minutes or until it is done CLICK HERE FOR MORE
  6. You can leave it in the oven to cool down with the oven, or remove and cool on the counter. Once it is cool refrigerate until set & cold (usually overnight)
  7. Unmold as shown in the video, attach the cake base and then garnish as shown
Notes
Cheesecakes must be kept refrigerated at all times and can be stored in an airtight container or covered for up to 10 days.

Freeze wrapped well for up to 2 months
 

 

 

 

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