Cinnamon Swirl Cheesecake Recette

Indulge in this unbelievably creamy and decadent vegan cheesecake! This recipe rivals the richness of traditional cheesecakes, featuring a perfectly spiced cinnamon swirl and a buttery graham cracker crust. Satisfy your cheesecake cravings without compromise! Perfect for dessert or special occasions.

Préparation 30 min

Cuisson 105 min

Calories 281.1 kcal

Protéines 3g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Cinnamon Swirl Cheesecake

1 1/2 cups (150g) graham cracker crumbs
Raw Sugar
1/2 cup (113g) vegan margarine
1 teaspoon butter extract
2 tablespoons cornstarch
Vegan Sour Cream
Vegan Cream Cheese
1 tablespoon lemon zest
Firm Tofu
1/2 cup (120ml) almond milk
Batter
Dark Brown Sugar
1 teaspoon ground cinnamon

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Comment préparer Cinnamon Swirl Cheesecake

Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
Line the bottom of the pan with parchment paper.
Prepare the crust: Melt 1/2 cup (113g) vegan margarine. Stir in 1 teaspoon of butter extract and set aside.
In a food processor, finely grind 1 1/2 cups (150g) graham cracker crumbs.
Add 1/4 cup (50g) granulated sugar and pulse until combined.
In a medium bowl, combine the graham cracker crumbs and melted margarine mixture until well incorporated.
Press the mixture into the bottom of the prepared springform pan and set aside.
Prepare the filling: In a large bowl, beat 2 (8 ounce) packages vegan cream cheese with 1/3 cup (65g) granulated sugar and 2 tablespoons cornstarch on low speed for 3 minutes until smooth.
Scrape down the sides of the bowl. Add the remaining 2 packages (8 ounce) vegan cream cheese, one at a time, mixing well after each addition.
In a small bowl, combine 1/2 cup (100g) granulated sugar with 1 tablespoon lemon zest.
Increase the mixer speed to medium and gradually add the lemon-sugar mixture to the cream cheese mixture. Add 1 teaspoon vanilla extract and mix until smooth.
In a blender or food processor, combine 1 (14 ounce) package silken tofu, drained, and 1/2 cup (120ml) almond milk until completely smooth.
Add the tofu mixture to the cream cheese mixture on medium speed and mix until well combined.
Stir in 1/2 cup vegan sour cream and mix well. Scrape down the sides of the bowl.
Reserve 3/8 cup of the batter for the swirl.
Pour the remaining batter into the prepared crust.
Prepare the swirl: In a small bowl, combine the reserved batter, 1/4 cup (50g) packed brown sugar, and 1 teaspoon ground cinnamon. Mix well.
Drop spoonfuls of the cinnamon swirl mixture onto the top of the cheesecake batter. Gently swirl with a knife or toothpick.
Bake for 75 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
Let the cheesecake cool completely in the oven with the door slightly ajar for 2 hours.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Garnish with chopped pecans and a drizzle of brown rice syrup before serving.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

224g

Fat

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Vegan Fall Recipes Holiday Recipes Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Cinnamon Swirl Cheesecake ?

Cinnamon Swirl Cheesecake prend environ 135 minutes du début à la fin — environ 30 minutes de préparation et 105 minutes de cuisson.

Combien de calories contient Cinnamon Swirl Cheesecake ?

Cinnamon Swirl Cheesecake contient environ 281.1 calories par portion, avec environ 3 g de protéines, 22 g de glucides et 2 g de lipides.

De quels ingrédients ai-je besoin pour Cinnamon Swirl Cheesecake ?

Les principaux ingrédients de Cinnamon Swirl Cheesecake sont Graham Crackers, Raw Sugar, Vegan Margarine, Butter Flavoring, Cornstarch, Vegan Sour Cream. Consultez la liste complète avec les quantités ci-dessus.