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How To make Cashew/Pecan Cheesecake
2 c VANILLA WAFERS or
-BUTTER-TYPE COOKIE CRUMBS 1/3 c SUGAR
1/2 c CASHEWS, chopped
6 tb BUTTER, melted
Mix and pat into 10 inch -springform pan, bottom and -sides. CAKE 2 lb CREAM CHEESE, unwrapped and
-warmed in Microwave 2 minutes on high 1 1/4 c brOWN SUGAR, packed
5 JUMBO EGGS, out of shell and
-warmed in Microwave 25 seconds 1/2 c HEAVY CREAM
1/4 c CORNSTARCH
1 ts VANILLA
3/4 c PECANS, chopped
3/4 c CASHEWS, chopped
** CRUST
How To make Cashew/Pecan Cheesecake's Videos
The Easiest Pecan Pie Ever (2 Ways)
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How To Make Cashew Pie || Nana's Cookery
Cashew Pie
Ingredients and Instruction
9-inch pie plate 350 deg. 60-75 min
Make a 9-inch pie crust with your own favorite pie crust or the one I make on my very first video.
Ingredients for Filling
1 1/2 cups light brown sugar
6 Tbls. MELTED butter
1 1/4 cups light corn syrup
2 /tsp.vanilla
5 eggs slightly beaten
1 1/2 cups cashew halves and pieces(found in the roasted nut area.of the store)
Combine everything well EXCEPT the nuts.
Add the nuts and stir.
Pour into the unbaked pie crust carefully.
Bake at 350 deg. for 65-75 min. The pie will rise and feel solid in the center.Remove and let cool on a rack. The pie will fall slightly as it cools.
If you like nut pies check out my pecan pie and my walnut pie.
ENJOY!
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Healthy pecan pie cheesecake #easyrecipe #cheesecake #vegan #glutenfree #dessert
Vegan Pecan Pie Cheesecake Bars #dessert #vegan #veganrecipes #health #recipe #healthylifestyle
Feel like a treat now and again?
Try out this delicious vegan pecan cheesecake, which can be made into a round cake or bars ( I prefer bars). However, you decide to make it - get ready for its deliciousness.
Did you enjoy this, and was it valuable for you? If so, don't forget to like this video while at the same time subscribing to my channel for more health, wellness, lifestyle and recipes.
Vegan Pecan Pie Cheesecake Bars (serves 16)
Prep: 20 mins
Cook: 0 min
Kcal: 314
Fats(g): 28
Carbs(g): 16
Protein(g): 3
Fibre(g): 2
What you need
Pecan crust:
13 oz. (375g) raw pecans, divided
5 tbsp. coconut sugar
1 tsp. ground cinnamon
½ tsp. salt
6 tbsp. Plant-based butter, cubed
Vegan cheesecake filling:
5 oz. (140g) raw cashews
2 tbsp. lemon juice
2.7 fl oz. (80ml) melted coconut oil
4 fl oz. (120ml) full-fat coconut milk
4 fl oz. (120ml) maple syrup
Maple caramel topping:
2 fl oz. (60ml) maple syrup
1 tbsp. almond butter
1 tbsp. vanilla extract
¼ tbsp. salt
What you need to do
Preheat the oven to 350°F (180°C). Line an 8x8-inch pan with baking paper.
Place 10.5 oz. (300g) of the pecans, the coconut sugar, cinnamon, and salt in a food processor, and pulse until coarsely chopped.
Add the butter and pulse until the mixture is finely ground and resembles wet sand. Press the pecan mixture into the baking pan and bake in the hot oven for 12-15 minutes until lightly browned. Remove the pan from the oven and set aside on a wire rack to cool.
In the meantime, boil the cashews in water for 5 minutes, then drain and rinse. Add the cashews, lemon juice, coconut oil, coconut milk and maple syrup to a high-speed blender and puree until smooth. Spread the cheesecake filling on top of the baked crust.
Chop the remaining pecans and sprinkle over the top of the cheesecake.
Make the maple caramel topping by combining the maple syrup and almond butter in a small pot. Cook for 2-3 minutes over medium heat, stirring often, then whisk in the vanilla extract and salt and set aside to cool slightly.
Drizzle the caramel over the cheesecake and place in the freezer for 4-6 hours until firm.
When ready to serve, thaw at room temperature for 10 minutes.
The SECRET to the BEST baked VEGAN CHEESECAKE!
My secret homemade baked vegan cheesecake recipe, made with vegan cream cheese! This vegan cheesecake recipe is so so so delicious and you can easily make it at home. I promise you will love it!
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#cheesecake #vegancheesecake #cheesecakerecipe
Vegan baked cheesecake
Ingredients
2 1/2 cups cubed (400g) tofu firm
2 cups (450g) vegan cream cheese
1/2 cup vegan sour cream 103g
1 1/4 cup vegan milk 285 ml
4 tbsp vegan butter
1 1/3 cups (310g) sugar (use less if desired. Just taste the batter to see how sweet you want it.)
4 tbsp Cornstarch
4 tbsp all purpose flour
2 tbsp vanilla extract
4 tbsp apple cider vinegar
Crust
7 tbsp vegan butter
300g crushed gram crackers (2 3/4 cups)
How to Make Easy and Delicious Keto Cheesecake
#ketocheesecake
The Recipe: