i think i over did it this thanksgiving
every year i prepare a thanksgiving dinner that would easily feed 15 people, in reality there are only 2 of us ( insert the song just the 2 of us) - we do have an open door policy, anyone who wants to celebrate the best day of the year vegan style is more than welcome to join us
my family is scared of a vegan thanksgiving - they cannot fathom the idea of thanksgiving without a turkey...well actually my uncle mike is all about a vegan t-day however we are lacking in the football category- we have 2 strikes against us
no turkey
no cable for football
but what we do have is delicious turtle cheesecake amongst 3 other desserts, copious amounts of food and a small microbrewery - justins contribution to thanksgiving
![]() |
![]() |
turtle candies are by far one of my favorite candies - every year my gram would give my dad a large candy tray from kellerhause - included on that tray were turtles; which happen to also be a favorite of my dad's...
my sister and i were lucky, i mean really lucky if my dad let us split one between the two us
whats not love about nuts, caramel and chocolate - kellerhause even makes a version with cashews
it can be a challenge perfecting a vegan cheesecake - it is hard not to compare it to non-vegan cheesecakes; the best by far i have tasted to date was from busboys & poets
turtle cheesecake comes in at a close second - next time though i will use 2 tubs of tofutti versus one and will make a traditional graham cracker crust
![]() |
![]() |
um yeah the crust- biscoff cookies + earth balance + 350* oven = charred crust
for the life of me i cannot figure out what happened to the perfect crust i had envisioned
really. no really now.
i thought i was going to blow people away with my super amazing creative crust-
yeah, not so much - major fail
so the pecan crust was born - i had to improvise, there was not a graham cracker or cookie to be found in my house
a show stopper is what i would call this cheesecake- impressive at its best
homemade caramel tops a fudgy layer riddled with pecans
a little sinful hand in hand with a little heart healthy
![]() |
![]() |
a cheesecake that isn't a cheesecake
its cheesecakes healthier cousin "cheesecake"
when explaining anything that remotely resembles what some people choose to view as "normal" food i "air quote" whatever it is we are discussing
non vegan: i thought you were vegan
me: i am vegan
non vegan: then how can you eat cheesecake
me: because it's "cheesecake"
Turtle Cheesecake
serves 10-12
you will need:
- 1 prepared graham cracker crust or 1/3 cup finely ground pecans
- 1 - 14oz package silken tofu
- 2 - 8oz packages tofutti cream cheese - better than cream cheese
- 2/3 cup sugar
- 1/4 cup apple cider (not vinegar, real apple cider)
- 2 tsp vanilla
- 2 tsp cornstarch
- 3/4 cup chocolate chips + 2 tbsp cream
- 4 tbsp brown sugar
- 1/4 cup cream (i used silk)
- 2 tbsp butter
- 1/4 pecans for garnishing
assembly:
- preheat oven to 350*
- in a food processor or using an immersion blender (use a medium bowl), process silken tofu and cream cheese for about a minute
- add sugar & process until smooth 3-5 minutes
- in a small bowl combine apple cider & 2 tsp vanilla with cornstarch, whisk until smooth and cornstarch has dissolved
- pour apple cider mixture into food processor or bowl, process until very smooth
- pour mixture into prepared pan or crust- if using the pecans for the "crust" simply sprinkle on the bottom of the pan note: the pecans will not entirely cover the bottom
- bake for 45 minutes - allow to cool at room temperature for 2 hours and refrigerated overnight
preparing the topping - after the cheesecake has cooled the full 2 hours
- in a double boiler melt the chocolate chips - keep warm until ready to use, then add the cream just before you spread the mixture on the cheesecake
- in a small sauce pan over medium/high heat melt the butter and add the brown sugar- cooking until the sugar granules have dissolved and mixture begins to thicken and bubble
- add a 1/4 cup of cream and continue to cook over medium high heat stirring constantly - the mixture is ready when it will coat the back of a spoon. the caramel will continue to thicken as it cools
- once the cheesecake is completely cooled (after the 2 hours) evenly spread the chocolate, sprinkle with pecans and drizzle the desired amount of caramel over the cheesecake
- any remaining caramel can be stored in an airtight container up to a week- reheat in microwave or loosen under hot running water
- refrigerate cheesecake until ready to store
enjoy!
i'm a little confused about the topping... the ingredients list only counts 1/4 c of cream, but cream is mentioned twice:
ReplyDelete"in a double boiler melt the chocolate chips - keep warm until ready to use, then add the cream just before you spread the mixture on the cheesecake"
and then
"add a 1/4 cup of cream and continue to cook over medium high heat stirring constantly"
how much cream do you add to the chocolate?
also: for the 2/3 c sugar, do you use powdered or granulated sugar?
thanks in advance!
Hi Vegantester! The cream is mentioned twice in the above recipe:
ReplyDelete- 3/4 cup chocolate chips + 2 tbsp cream
- 1/4 cup cream (i used silk)
The 2/3 Cup Sugar is Granulated Sugar
Thanks for stopping by!
omg i'm BLIND... apologies... i read over the recipe multiple times and somehow totally missed that!
ReplyDeleteNo worries! Good luck with the recipe, I hope you enjoy it as much as we did!
ReplyDelete...I actually just made mini versions of these with a cupcake pan for a party - they were super adorable!
this was amazing! i used the plain chocolate (vegan) chocolate teddy bear cookies from trader joe's as the base - soooooo good. my husband said that he never liked cheesecake before he tried this! it's a pretty fussy dessert to make (and i admit i totally burned the caramel on the first try), but so impressive.
ReplyDeleteYUM - the chocolate base sounds wonderful! I do have to admit there are quite a few steps , you can always just use the base recipe for the actual cheesecake and switch up the toppings :-)
ReplyDeleteI have just come across your website and I guess I am 3 years late, but everything I have made from here has come out amazing. I dont necessarily only eat vegan food, but recently developed a food allergy to milk (not lactose intolerant but more like hives), so I thought I'd give this a shot. Everything tastes a lot lighter, and doesn't seem to sit heavy in my stomach like normal sweets would. I wish you would add more recipes! Thank you!!
ReplyDeleteIf you are ready to know how to make homework fun, try to check this out. It will help you in your college.
ReplyDeleteI really wanted to send a small word to say thanks to you for the fantastic points you are writing on this site.
ReplyDeletehotmail login
Nice post. I learn something more challenging on different blogs everyday. It will always be stimulating to read content from other writers and practice a little something from their store. I’d prefer to use some with the content on my blog whether you don’t mind. Natually I’ll give you a link on your web blog. Thanks for sharing.
ReplyDeleteTry.gitea.io
Information
Duke & Lord Publishers endeavor to encourage and help the
ReplyDeleteresearch community by offering services tailored to help
the
Research Publishing Services process With our
extensive experience in the publishing.
Kailua Kona Oceanfront Yoga in Hawaii| Yoga By The Sea – Hawaii Blue Moon:What could be more calming than Big Island Hawaii yoga on the oceanfront? Join us on Alii Drive for yin yoga, pilates and other gentle exercises for your physical and mental wellness.
ReplyDeleteSource: Big island yoga