Vegan Cinnamon Swirl Cheesecake

Vegan Cinnamon Swirl Cheesecake Recipe | Delicious Plant-Based Dessert

Region / culture: USA | Servings: 8 |

Vegan diet

Introduction

This Vegan Cinnamon Swirl Cheesecake is a delicious and creamy dessert that is perfect for any occasion. The combination of tangy cream cheese, sweet cinnamon swirl, and crunchy graham cracker crust will have your taste buds dancing with delight.

History

Cheesecake has been enjoyed for centuries, with its origins dating back to ancient Greece. The modern version of cheesecake that we know today, with cream cheese as a key ingredient, became popular in the United States in the early 20th century. This vegan twist on the classic dessert adds a unique and flavorful twist.

Ingredients

17 rectangles of graham crackers
3 tbsp of raw sugar
5 tbsp of melted vegan margarine
1 tbsp of butter flavoring
3 tbsp of cornstarch
0.67 cup of vegan sour cream (I use Toffuti)
3 (8 oz) packages of vegan cream cheese, at room temperature (again, Toffuti)
1.33 cups of raw sugar
1 tsp of lemon zest
2 tbsp of vanilla nut and butter flavoring
0.5 cup of firm tofu
1 tbsp of almond milk
reserved 0.38 cup of batter
0.5 cup of dark brown sugar
2 tsp of cinnamon

How to prepare

Preheat the oven to 350°F (177°C).
Generously grease the sides and bottom of a springform pan. Line the bottom with wax paper.

Crust

Prepare the crust by melting the margarine.
Mix in the butter flavoring and set it aside.
Place the graham crackers in a food processor and grind them very fine.
Add the sugar and process for about 1 minute.
In a medium bowl, combine the graham cracker and butter mixtures until well incorporated.
Press the mixture to the bottom of the springform pan and set it aside.

Batter

Prepare the batter by blending 1 package of cream cheese with 0.33 cup of sugar and cornstarch on low for 3 minutes.
Scrape down the sides of the bowl, then add the remaining cream cheese, one package at a time. Scrape the sides of the bowl in between.
Combine the remaining sugar with lemon zest.
Increase the speed to medium and add the lemon sugar to the cream cheese mixture.
Add vanilla and scrape the sides. Set it aside.
In a food processor or blender, combine tofu and almond milk until smooth.
Mix in the tofu mixture into the batter on medium speed.
Add the sour cream and mix well. Scrape the sides again.
Reserve 0.38 cup of batter for the swirl mixture.
Pour the remaining batter into the prepared pan over the crust. Set it aside.
For the swirl mixture, take the reserved batter, brown sugar, and cinnamon and combine them. Mix well.
Scoop tablespoons full of the cinnamon mixture onto the top of the cheesecake.
Gently press down with a spoon.
Use a knife tip to swirl the cinnamon (be sure not to over-swirl).
Bake for 75 minutes.
Allow it to cool for 2 hours.
Cover and refrigerate for at least 4 more hours.
Garnish with chopped pecans and brown rice syrup (totally optional), then serve.

Variations

For a nutty twist, add chopped pecans or walnuts to the cinnamon swirl mixture.
Experiment with different flavors of vegan cream cheese, such as strawberry or chocolate, for a unique twist on this classic dessert.

Cooking Tips & Tricks

Make sure all your ingredients are at room temperature before starting to ensure a smooth and creamy batter.

- Be careful not to over-swirl the cinnamon mixture into the batter, as this can cause the flavors to blend too much.

- Allow the cheesecake to cool completely before refrigerating to ensure it sets properly.

Serving Suggestions

Serve this Vegan Cinnamon Swirl Cheesecake with a dollop of vegan whipped cream and a sprinkle of cinnamon on top for an extra special touch.

Cooking Techniques

Be sure to blend the tofu and almond milk until smooth to ensure a creamy texture in the batter.

- Use a knife tip to gently swirl the cinnamon mixture into the batter for a beautiful marbled effect.

Ingredient Substitutions

If you don't have vegan sour cream, you can substitute with coconut cream or cashew cream for a similar tangy flavor.

- If you don't have graham crackers, you can use crushed vegan cookies or gluten-free graham crackers as a crust alternative.

Make Ahead Tips

This Vegan Cinnamon Swirl Cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days before serving.

Presentation Ideas

Garnish this Vegan Cinnamon Swirl Cheesecake with fresh berries, mint leaves, or a drizzle of chocolate sauce for a beautiful presentation.

Pairing Recommendations

Pair this Vegan Cinnamon Swirl Cheesecake with a hot cup of coffee or a glass of almond milk for a delicious dessert pairing.

Storage and Reheating Instructions

Store any leftovers of this Vegan Cinnamon Swirl Cheesecake in an airtight container in the refrigerator for up to 3 days. To reheat, simply let it come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of this Vegan Cinnamon Swirl Cheesecake contains approximately 300 calories.

Carbohydrates

Each serving of this Vegan Cinnamon Swirl Cheesecake contains approximately 35 grams of carbohydrates.

Fats

Each serving of this Vegan Cinnamon Swirl Cheesecake contains approximately 20 grams of fats.

Proteins

Each serving of this Vegan Cinnamon Swirl Cheesecake contains approximately 5 grams of proteins.

Vitamins and minerals

This Vegan Cinnamon Swirl Cheesecake is a good source of calcium, vitamin A, and vitamin C.

Alergens

This recipe contains soy and wheat allergens.

Summary

This Vegan Cinnamon Swirl Cheesecake is a decadent dessert that is high in fats and carbohydrates, but also provides some essential vitamins and minerals.

Summary

This Vegan Cinnamon Swirl Cheesecake is a delightful and indulgent dessert that is sure to impress your friends and family. With its creamy texture, sweet cinnamon swirl, and crunchy graham cracker crust, it's a treat that everyone will love.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Vegan Cinnamon Swirl Cheesecake. It was a cool autumn day, and I was visiting my dear friend Margaret for our weekly coffee date. As we sat in her cozy kitchen sipping on steaming mugs of coffee, Margaret pulled out a magazine she had been flipping through earlier that morning.

"Look at this recipe, Martha," Margaret exclaimed, her eyes sparkling with excitement. "It's for a Vegan Cinnamon Swirl Cheesecake. Doesn't it sound delicious?"

I leaned over to get a closer look at the page she was pointing to. The picture of the cheesecake was mouthwatering, with swirls of cinnamon running through the creamy filling and a golden, crispy crust. My stomach growled in anticipation as I read through the list of ingredients and instructions.

"I've never made a vegan cheesecake before," I admitted, feeling a little nervous about attempting a new recipe. "But this looks too good to pass up. Do you think we could make it together sometime?"

Margaret grinned, her blue eyes twinkling. "Of course, Martha! Let's make it this weekend. I have all the ingredients we need right here in my pantry."

And so, that weekend, Margaret and I set out to make the Vegan Cinnamon Swirl Cheesecake. We followed the recipe carefully, mixing together cashews, coconut milk, maple syrup, and a hint of vanilla to create a rich and creamy filling. The cinnamon swirls were made with a mixture of cinnamon, sugar, and a touch of coconut oil, creating a delicious contrast to the tangy cheesecake.

As the cheesecake baked in the oven, the sweet scent of cinnamon filled Margaret's kitchen, making my mouth water in anticipation. When the timer finally beeped, we pulled the cheesecake out of the oven and let it cool on the counter, watching as the swirls set into a beautiful pattern on the surface.

When it was finally time to take a bite, Margaret and I each grabbed a fork and dug in. The cheesecake was everything we had hoped for and more – creamy, tangy, and perfectly spiced with cinnamon. We both sighed in delight as we savored every bite, the flavors dancing on our tongues.

From that day on, the Vegan Cinnamon Swirl Cheesecake became a staple in my recipe collection. I made it for special occasions, family gatherings, and just for myself when I needed a sweet treat to brighten my day. Each time I made it, I thought of Margaret and our wonderful day spent baking together in her cozy kitchen.

Over the years, I have shared the recipe for Vegan Cinnamon Swirl Cheesecake with friends, family, and anyone who asks for it. I have added my own little twists and tweaks to make it my own, but the essence of the recipe remains the same – a delicious, dairy-free dessert that never fails to impress.

As I sit here now, reminiscing about that day with Margaret, I can't help but smile. Cooking has always been a way for me to connect with others, to create memories, and to share a piece of myself with the world. And the Vegan Cinnamon Swirl Cheesecake will always hold a special place in my heart, reminding me of the joy and wonder that comes from trying something new and delicious.