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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13 Comments

  1. Hello, Gretchen! I don’t see cream cheese and sour cream listed in the ingredients. Or am i just missing it? It is 4 a.m. after all! Thank you.

  2. Hi Gretchen,

    I applaud your switch over to Veganism! That’s terrific! But for us bakers who haven’t quite flipped over completely, how many eggs would I add to replace the egg-replacer in this recipe? Ahrgh! Just saw that the replacement is 3 eggs!! Sorry about that!!

    Oh, and FYI: I made your vegan chocolate Halloween cake and it was amazing. The most moist chocolate cake I have ever baked. You’re videos are inspiring! 😀
    Thanks!!!!

    1. correct since there are no eggs in this recipe a water bath is not needed. You can see my final result in the video and it will puff slightly in the oven because egg replacer has a leavener in it, but it goes back to a flat no cracked top

  3. Gretchen,

    Do you have a good recipe for a thin but not too thin chocolate or white frosting that can be used to write or draw on a sugar cookie that will dry well and not run or smear when I put the sugar cookie in a plastic bag.

    These are Christmas sugar cookies for some school teachers so many will be transported in clear plastic bags with their names write on the cookies.

    Thank you

  4. I tried using Trader Joe’s vegan cream cheese and it was horrif. Super-oily, translucent, weird texture, though it didn’t taste so bad. Has anyone had success with it?

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