The best of two worlds just collided!
Red Velvet Cake meets Cheesecake!
In this fabulous new recipe for Red Velvet Cheesecake!
Oreo, Oreo. Where for art thou Oreo?
If there is anything that can be considered the perfect marriage to an Oreo cookie, it would have to be a cheesecake!
Oreo Cheesecake is another one of my most sought after recipes, and rightly so!
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!
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)
Crush the gingersnap cookies to make 1½ cups total Add the melted coconut oil and combine well Press into the bottom of the prepare cake pan and freeze while you prepare the other recipes For the Cranberry Compote In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat. Add the cranberries and then return to a boil. Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop. Discard the anise pods, vanilla bean pod and cinnamon sticks. Squeeze in the juice of that orange and add the vanilla extract if you are using that instead of a bean For the Cheesecake: Melt the coconut oil and combine with the crushed gingersnaps Mix and then press into the bottom of a greased and parchment lined 7" cake pan Whisk the egg replacer with the warm water Cream the vegan cream cheese smooth with the granulated sugar Add the vegan sour cream and mix smooth Add the vanilla extract and the egg replacer mixture mix smooth Pour into the prepared pan and bake in a preheated 335°F oven for approx 35- 45minutes Remove from oven to cool completely and then cool to cold overnight in the refrigerator. Un-mold the cheesecake and top with cranberry compote
Cheesecake should stay refrigerated for up to 1 week.
For all your Cape Cod Select Premium Frozen Cranberry needs! Click the links below! Be sure to tell them Gretchen’s Bakery sent ya!
STORE LOCATOR http://www.capecodselect.com/store-locator/
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!
Vegan Pumpkin Pie Cheesecake with gingersnap crust
1 hour 15 mins
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
Combine the egg replacer with the warm water, whisk smooth Combine the brown sugar with the pumpkin pie spice and work it through 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 Cream the vegan cream cheese smooth, add the brown sugar and spices Add the pumpkin and vanilla extract and then the egg replacer mixture last, mix smooth Pour into crust and bake in a preheated 345°F oven for approx 60minutes. It will look bubbly and suspicious! Don't be alarmed! Cool in the oven for about 30 minutes with the oven off and door slightly cracked. Then cool overnight in the refrigerator to set to firm. Unmold then garnish with gingersnap pumpkin buttercream and more gingersnap cookies
Keep cheesecake refrigerated for up to 1 week, it can stay at room temperature for about 3 hours maximum.
We have finally arrived.
is in full swing. Pumpkin season
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!!
and I love Pumpkin Pie . 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!
crust!? gingersnap cookies
I mean seriously you guys….just stop……………………….
1 hour 20 mins
Gretchen's Bakery 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)
First prepare the gingersnap crust recipe listed below. Mix the cream cheese on low speed to soften. 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. Scrape the bowl periodically to ensure it is mixed smooth and there are no signs of lumps. 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. Add the pumpkin and mix just until well combined. Then add the sour cream, mix until combined 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. Turn off the oven but leave the cheesecake inside with the door cracked open for another 1 hour. Remove from the oven cool completely overnight in the refrigerator Unmold as shown in the video and decorate as shown or as you like
Cheesecakes must be kept refrigerated for up to 10 days or frozen wrapped well for up to 3 months
Gretchen's Bakery Gingersnap Cookies Crumbs 1½ cups (144g) *approximately 8 cookies Unsalted Butter 3 Tablespoons (42g)
In a food processor crumble the cookies to fine crumbs Transfer to a large mixing bowl and add the melted butter Combine to the consistency of wet sand Press into the bottom of the prepared 8" Cake Pan or a Spring form pan if you prefer Bake for 12 minutes at 350°F
CLICK HERE ABOUT BAKING CHEESECAKES & SPRINGFORM PANS
I have two exciting things to tell you!
#1 It’s FALL! (Ok maybe not quite yet, but almost!)
#2 I have another
for you! vegan recipe
Mini bite sized vegan apple cheesecake!
Perfect little bites of vegan vanilla cheesecake topped with